Mixed Mushroom & Gruyere Tart with Rocket Salad
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| 3 min read
Ingredients
- Tart
- 1/2 cup whole-milk ricotta cheese
- 1 large egg yolk
- 2 teaspoons plus 2 tablespoons extra-virgin olive oil
- 1/4 cup crème fraiche or sour cream
- 600g assorted fresh mushrooms, sliced
- 2 teaspoons fresh thyme leaves
- 1 tablespoon butter
- ½ bunch spring onions, thinly sliced on diagonal (about 1 cup)
- 1 sheet frozen puff pastry thawed
- 1 large egg yolk, beaten to blend with 1 teaspoon water (for glaze)
- 115g thinly sliced Gruyere cheese
- 600g assorted fresh mushrooms, sliced
- 2 teaspoons fresh thyme leaves
- 1 tablespoon butter
- ½ bunch spring onions, thinly sliced on diagonal (about 1 cup)
- 1 sheet frozen puff pastry thawed
- 1 large egg yolk, beaten to blend with 1 teaspoon water (for glaze)
- 115g thinly sliced Gruyere cheese
- Rocket Salad
- 1 large bag of fresh pre washed rocket
- ¼ small red onion thinly sliced (optional)
- 1 sheet frozen puff pastry thawed
- 1 large egg yolk, beaten to blend with 1 teaspoon water (for glaze)
- 115g thinly sliced Gruyere cheese
Method
- 1. Puree ricotta in processor until smooth, about 1 minute. Add 1 yolk and 2 teaspoons oil and blend. Transfer ricotta mixture to bowl; fold in crème fraiche.
- 2. Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Add mushrooms and sauté 7 minutes. Mix in thyme. Season to taste with salt and pepper. Add butter and sauté until mushrooms are tender, about 4 minutes longer. Mix in spring onions.
- 3. Preheat oven to 180°C on a fan function. Cut pastry to fit a round, square or rectangle baking tin, or use sheet whole on a flat tray Using sharp knife and starting 1/4 inch in from edge, cut score line around entire perimeter of dough, cutting halfway through. Brush 1/4-inch dough border with glaze. Spread ricotta mixture over dough, inside border. Top with half of mushrooms, Gruyere then remaining mushrooms. Bake tart until crust is golden and Gruyere melts, about 20 minutes. Serve with rocket salad.