Wild Mushroom and Gruyère Tart with Fresh Herb Salad
"The base of the tart is purchased puff pastry, which makes this dish â?? served as an appetizer at Lucques â?? as easy as it is delicious. With the addition of a soup, it could also be a lovely lunch or supper...."
INGREDIENTS
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1/2 cup whole-milk ricotta cheese
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1 large egg yolk
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2 teaspoons plus 2 tablespoons extra-virgin olive oil
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1/4 cup crème fraîche or sour cream
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1 1/2 pounds assorted fresh wild mushrooms (such as chanterelle, oyster, or stemmed shiitake), sliced
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2 teaspoons fresh thyme leaves
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1 tablespoon butter
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1 bunch green onions, thinly sliced on diagonal (about 1 1/2 cups)
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1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
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1 large egg yolk, beaten to blend with 1 teaspoon water (for glaze)
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4 ounces thinly sliced Gruyère cheese
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6 tablespoons fresh Italian parsley leaves
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1/3 cup 1/2-inch pieces fresh chives
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3 tablespoons fresh tarragon leaves
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3 tablespoons fresh chervil leaves
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2 tablespoons extra-virgin olive oil
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2 teaspoons fresh lemon juice
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