Wild Mushroom Tart with Gruyère, Young Onions, and Herb Salad

Name: Wild Mushroom Tart with Gruyère, Young Onions, and Herb Salad
Ingredients: 1 sheet frozen all-butter puff pastry; 2 extra-large egg yolks; 1 1/4 pounds wild mushrooms, cleaned; 5 tablespoons extra-virgin olive oil; 2 tablespoons unsalted butter; 1 1/2 cups sliced young onions, plus a 1/4 cup diagonally sliced young onion tops; 1 teaspoon thyme leaves; 1/2 cup whole milk ricotta, drained if wet; 1/4 cup crème fraîche; 1/4 pound Gruyère, thinly sliced; 1/2 cup flat-leaf parsley leaves; 1/4 cup tarragon leaves; 1/4 cup chervil sprigs; 1/4 cup 1/2-inch-snipped chives; A drizzle of super-good extra-virgin olive oil; 1/2 lemon, for juicing; Kosher salt and freshly ground black pepper

January 24, 2012

Give me almost any combination of toppings, and I’ll turn them into a delicious savory tart. The formula is always the same: the crispy, buttery puff pastry crust; a creamy base of ricotta and crème fraîche; a layer of oozing, usually pungent cheese; and then, of course, the topping. In this case, I sauté an array of winter wild mushrooms until they’re tender, chewy, and still a little crisp. Since they seem to make everything taste better, I can’t resist tossing in a few handfuls of sweet young onions with their spicy green tops. As they all bake together, their flavors unite into this decadent and sophisticated “pizza.”

Cooks' Note

Assemble the tart in the morning, cover, and refrigerate. Bake just before you’re ready to serve.

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