Wild Mushroom and Gruyère Tart with Fresh Herb Salad

Ingredients

• 1 tablespoon butter 
• 3 tablespoons chervil fresh
• 0.3 cup chives fresh
• 0.3 cup crème fraîche sour
• 1 large egg yolk with 1 teaspoon water (for glaze) beaten to blend
• 1.5 pounds mushrooms wild fresh assorted stemmed sliced (such as chanterelle, oyster, or shiitake)
• 3 tablespoons tarragon fresh
• 2 teaspoons thyme sprigs fresh
• 1.5 cups spring onion thinly sliced
• 4 ounces gruyere cheese thinly sliced
• 2 teaspoons juice of lemon fresh
• 2 tablespoons olive oil extra virgin extra-virgin
• 2 teaspoons olive oil extra virgin extra-virgin
• 6 tablespoons parsley fresh italian
• 1 sheet puff pastry frozen thawed (half of 17.3-ounce package)
• 0.5 cup ricotta cheese 

Equipment

• bowl
• frying pan
• baking sheet
• oven
• knife

Directions

1. Puree ricotta in processor until smooth, about 1 minute.
2. Add 1 yolk and 2 teaspoons oil and blend.
3. Transfer ricotta mixture to bowl; fold in crème fraîche.
4. Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat.
5. Add mushrooms and sauté 7 minutes.
6. Mix in thyme. Season to taste with salt and pepper.
7. Add butter and sauté until mushrooms are tender, about 4 minutes longer.
8. Mix in green onions.
9. Preheat oven to 400°F.
10. Roll out puff pastry on lightly floured surface to 13x9-inch rectangle. Using sharp knife and starting 1/4 inch in from edge, cut score line around entire perimeter of dough, cutting halfway through.
11. Brush 1/4-inch dough border with glaze.
12. Transfer dough to ungreased heavy baking sheet.
13. Spread ricotta mixture over dough, inside border. Top with half of mushrooms, half of Gruyère, then remaining mushrooms and Gruyère.
14. Bake tart until crust is golden and Gruyère melts, about 25 minutes.
15. Toss herbs with oil and lemon juice in small bowl. Season with salt and pepper.
16. Cut tart into rectangles.
17. Transfer to plates.
18. Garnish with herb salad.