Name: Wild Mushroom and Gruyère Tart with Fresh Herb Salad
Yield: Makes 6 to 8 appetizer servings
Ingredients: 1/2 cup whole-milk ricotta cheese; 1 large egg yolk; 2 teaspoons plus 2 tablespoons extra-virgin olive oil; 1/4 cup crème fraîche or sour cream; 1 1/2 pounds assorted fresh wild mushrooms (such as chanterelle, oyster, or stemmed shiitake), sliced; 2 teaspoons fresh thyme leaves; 1 tablespoon butter; 1 bunch green onions, thinly sliced on diagonal (about 1 1/2 cups); 1 sheet frozen puff pastry (half of 17.3-ounce package), thawed; 1 large egg yolk, beaten to blend with 1 teaspoon water (for glaze); 4 ounces thinly sliced Gruyère cheese; 6 tablespoons fresh Italian parsley leaves; 1/3 cup 1/2-inch pieces fresh chives; 3 tablespoons fresh tarragon leaves; 3 tablespoons fresh chervil leaves; 2 tablespoons extra-virgin olive oil; 2 teaspoons fresh lemon juice

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Wild Mushroom and Gruyère Tart with Fresh Herb SaladMark Thomas

The base of the tart is purchased puff pastry, which makes this dish — served as an appetizer at Lucques — as easy as it is delicious. With the addition of a soup, it could also be a lovely lunch or supper.

Recipe notes

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