Kitchen Concepts Tarte Forestiere Balsamique et Herbes

TarteForestièreBalsamiqueet Herbes

(BalsamicMushroom Tart with Herbs)

Makes24 servings

1sheet frozen puff pastry, thawed

2egg yolks

11/2# white or cremini mushrooms, cleaned and quartered

1/4c +1 T olive oil, divided

1/4c balsamic vinegar

3lg shallots, sliced

4sprigs thyme, stripped

1/2c whole milk ricotta, drained

1/4c crèmefraîche

1/4#gruyere, grated

1/2c oregano leaves

1/2c basil leaves, torn

1/4c chives, snipped into 1" lengths


Salt& Pepper

1.Preheat oven to 375

2.Toss mushrooms with olive oil, balsamic, salt & pepper and spreadon a sheet pan

3.Roast mushrooms in oven for 30 min

4.Roll the puff pastry until it's large enough to line a half sheetpan

  1. Linea half sheet pan with parchment paper, then transfer the pastrysheet to the pan

  2. Whiskone egg yolk with a bit of water, brush crust with egg wash and bake10 min, or until just beginning to color

  1. Putricotta, 1 egg yolk and 1 T olive oil in a food processor, pureeuntil smooth, remove to a mixing bowl

  2. Foldin creme fraiche and thyme leaves, season with salt & pepper

  3. Spreadricotta mixture over par baked crust, then sprinkle mushrooms andshallots over ricotta.

  4. Topwith gruyere and bake 20-25 min, rotating after 10 min, until thecheese is bubbling and the crust is golden brown (check that thebottom of the crust is baked by lifting a corner to peek underneathafter 25 min)

  5. Lettart cool 5-10 min

  6. Tossherbs in a small bowl with a bit of salt & pepper, a squeeze oflemon juice and a drizzle of olive oil

  7. Scatterthe herb salad over the tart and serve