Mushroom And Gruyere Tart Recipes

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MUSHROOM AND GRUYèRE TART



Mushroom and Gruyère Tart image

This savory mushroom and gruyere tart would make and easy and elegant appetizer or light meatless dinner.

Provided by Meghan McMorrow | Fox and Briar

Categories     Appetizers

Time 35m

Number Of Ingredients 15

1 sheet frozen puff pastry (thawed)
1 cup grated Gruyère cheese
1 tablespoon butter
1 tablespoon olive oil
4 ounces shiitake mushrooms (stems removed and sliced)
6 ounces cremini mushrooms (stems removed and sliced)
½ onion (diced)
4-5 garlic cloves (pressed or finely chopped)
1 heaping tablespoon chopped fresh rosemary
1 tablespoon fresh thyme leaves
2 tablespoons Balsamic vinegar
½ cup white wine
1 egg (scrambled)
salt
pepper

Steps:

  • Preheat oven to 400°F
  • Take puff pastry out of freezer and allow to thaw while you prepare other ingredients.
  • Heat a skillet over medium heat, add butter and olive oil. When skillet is hot and butter is melted, add the onion with a pinch of salt and sauté until onions have started to soften, about 5 minutes.
  • Add the garlic and mushrooms with a bit more salt, cook for about a minute until the pan starts to get dry, about a minute.
  • Add the balsamic vinegar and wine. Cook until no liquid remains, 5-7 minutes.
  • Add the fresh herbs and cook for another 30 seconds to a minute. Remove from heat.
  • Taste and adjust salt and pepper as needed.
  • Roll out the puff pastry just a bit so that it is a rectangle, about 9 and ½ by 11 inches.
  • Score a 1 inch border around the edge with a sharp knife. You want to cut almost all the way through, but not quite. Prick the inside of the border with a fork.
  • Spread the grated cheese over the inner square of dough, trying not to go over the scored edge.
  • Top the cheese with the mushroom mixture.
  • Brush the border with the scrambled egg.
  • Bake in the oven for about 15 minutes or until the crust is golden brown and puffed up.
  • Allow to cool for 10 minutes before cutting and serving.

WILD MUSHROOM AND GRUYèRE TART WITH FRESH HERB SALAD



Wild Mushroom and Gruyère Tart with Fresh Herb Salad image

Provided by Suzanne Goin

Categories     Mushroom     Onion     Appetizer     Bake     Sauté     Dinner     Lunch     Ricotta     Fall     Tarragon     Chive     Sour Cream     Parsley     Phyllo/Puff Pastry Dough     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Diabetes-Friendly

Yield Makes 6 to 8 appetizer servings

Number Of Ingredients 19

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 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
Salad
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

Steps:

  • For tart:
  • 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 fraîche.
  • 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 green onions.
  • Preheat oven to 400°F. 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. Brush 1/4-inch dough border with glaze. Transfer dough to ungreased heavy baking sheet. Spread ricotta mixture over dough, inside border. Top with half of mushrooms, half of Gruyère, then remaining mushrooms and Gruyère. Bake tart until crust is golden and Gruyère melts, about 25 minutes.
  • Meanwhile, prepare salad:
  • Toss herbs with oil and lemon juice in small bowl. Season with salt and pepper.
  • Cut tart into rectangles. Transfer to plates. Garnish with herb salad.

GRUYERE AND MUSHROOM TARTS



Gruyere and Mushroom Tarts image

Provided by Aaron McCargo Jr.

Categories     appetizer

Time 40m

Yield 24 mini tarts

Number Of Ingredients 13

2 tablespoons olive oil
1 tablespoon minced garlic
1/4 cup oyster mushrooms, stemmed and sliced
1/4 cup button mushrooms, stemmed and sliced
1/4 cup shiitake mushrooms, stemmed and sliced
1/4 cup cremini mushrooms, stemmed and sliced
Salt and coarsely ground black pepper
3 tablespoons freshly chopped chives
Dash sherry vinegar
3 eggs
1 1/2 cups cream
24 mini prebaked tart shells
1/2 cup Gruyere, finely grated

Steps:

  • Preheat oven to 325 degrees F.
  • In a large saute pan over medium-high heat, add the oil. Add the garlic and saute for a few seconds. Add the mushrooms, a pinch of salt and pepper, chives, and sherry vinegar. Cook until softened and slightly crisp, about 3 minutes. Remove the mushroom mixture from the pan and add to a food processor. Pulse a few times to chop finely chop the mushrooms and reserve.
  • In a large bowl, add eggs, cream, and salt and pepper, to taste. Beat well with a whisk until evenly incorporated.
  • Line the muffin tins with the tart shells and divide the mushroom mixture among the shells. Cover with the egg custard and top with the cheese. Bake until the custard sets, about 22 minutes. Remove from the oven to a serving tray and serve.

MUSHROOM-GRUYERE TART



Mushroom-Gruyere Tart image

The whole-wheat and olive oil crust for this savory tart is based on a recipe for crackers. The real surprise here is the addition of tahini in the crust; it makes the whole tart taste more complex. This recipe appears in our cookbook, "A New Way to Bake" (Clarkson Potter).

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes one 9 1/2-inch tart

Number Of Ingredients 15

3/4 cup whole-wheat flour
3/4 cup unbleached all-purpose flour, plus more for dusting
1 teaspoon kosher salt
1/4 cup tahini
3 tablespoons extra-virgin olive oil
3 to 4 tablespoons ice water
2 tablespoon extra-virgin olive oil
1/2 cup finely chopped shallot
1 garlic clove, minced
1/4 teaspoon red-pepper flakes, plus more for serving
1 pound wild mushrooms, stems trimmed and caps sliced
1/2 teaspoon kosher salt
3/4 cup coarsely grated Gruyere
2 large eggs, lightly beaten
1/4 cup finely chopped fresh flat-leaf parsley leaves, plus more for serving

Steps:

  • Crust: Preheat oven to 425 degrees. In a large bowl, whisk together both flours and salt. Stir in tahini, oil, and 3 tablespoons water. Knead in bowl until a ball forms; add up to 1 tablespoon more water, if needed. Transfer dough to a lightly floured surface. Roll dough into a 12-inch round and fit it into a 9 1/2-inch tart pan with a removable bottom. Trim flush with rim. Prick bottom of dough all over with a fork. Bake, rotating pan halfway through, until crust is golden brown and crisp, about 35 minutes. Let cool on a wire rack.
  • Filling: Reduce oven temperature to 350 degrees. In a large skillet, heat oil over medium. Add shallot, garlic, and red-pepper flakes; cook, stirring, until shallot is softened, about 4 minutes. Add mushrooms and salt. Cook until mushrooms are tender and golden brown in spots, 6 to 8 minutes. Let cool slightly.
  • In a large bowl, combine cheese, eggs, parsley, and mushroom mixture. Pour filling into crust. Bake tart, rotating pan halfway through, until just set, 30 to 35 minutes. Transfer pan to a wire rack and let tart cool slightly, about 10 minutes. Top with parsley, and serve warm or at room temperature with more red-pepper flakes. (Tart can be refrigerated, covered, overnight; bring to room temperature or reheat before serving.)

MUSHROOM ONION GRUYERE TART



Mushroom Onion Gruyere Tart image

This recipe was based off recipe #448821 by Demelza, which my family fell in love with after I adopted her in the PAC game. Since we love mushrooms and onions I decided to create a tart with her basic recipe idea as a starting point.

Provided by AcadiaTwo

Categories     Onions

Time 1h10m

Yield 1 tart, 6-8 serving(s)

Number Of Ingredients 11

1 tablespoon canola oil
1 tablespoon butter
1 sweet onion (sliced)
1 lb mushroom (sliced)
salt (to taste)
pepper (to taste)
1 sheet puff pastry (defrosted)
2 -3 tablespoons honey mustard
3/4 cup gruyere cheese
1 tablespoon milk
1 egg

Steps:

  • Preheat oven to 450 degrees F.
  • Line a cookie sheet with a sheet of bakers parchment paper.
  • Place a sheet of puffed pastry flat on parchment.
  • In skillet over medium low heat add olive oil and butter.
  • Saute onion for 15 minutes or until translucent. Stir frequently.
  • Add mushrooms to skillet .
  • Saute until tender about 15 minutes. Stir frequently.
  • Add salt and pepper to mushroom onion mixture (to taste).
  • Remove from heat and set aside.
  • Mix egg and milk together with a whisk until well blended.
  • Paint the puffed pastry with the honey mustard leaving a 1/2 inch border.
  • Add the mushroom onion mixture on top of the mustard leaving about a 1/2 inch border.
  • Sprinkle the cheese on top of the mushroom onion mixture.
  • Paint the border of the puffed pastry dough with egg wash (Discard leftover egg wash).
  • Place tart in oven and bake for 15-20 minutes until pastry has puffed up and browned.
  • Enjoy!

Nutrition Facts : Calories 366.9, Fat 25.9, SaturatedFat 8.3, Cholesterol 51.3, Sodium 226.8, Carbohydrate 24.3, Fiber 1.7, Sugar 3.6, Protein 10.8

WILD MUSHROOM AND GRUYèRE TART



Wild Mushroom and Gruyère Tart image

This recipe is from James Beard award winning chef Suzanne Goin and is served at her wonderful Los Angeles restaurant, Lucque's. The recipe has been modified slightly. This version is with puff pastry, but the recipe also works well with pastry crust or phyllo dough. You can also add some caramelized onions to this recipe.

Provided by blucoat

Categories     One Dish Meal

Time 50m

Yield 8 serving(s)

Number Of Ingredients 12

1/2 cup ricotta cheese, preferably whole milk
1 large egg yolk
2 teaspoons extra virgin olive oil
2 tablespoons extra virgin olive oil
1 1/2 lbs assorted fresh wild mushrooms, sliced (such as chanterelle, oyster, or stemmed shiitake)
2 teaspoons fresh thyme leaves
1 tablespoon butter
1 bunch green onion, thinly sliced on diagonal (about 1 1/2 cups)
1 sheet frozen puff pastry, thawed (half of 17.3-ounce package)
1 large egg yolk, beaten to blend with
1 teaspoon water (for glaze)
4 ounces thinly sliced gruyere cheese

Steps:

  • Puree ricotta in processor until smooth, about 1 minute. Add 1 yolk and 2 teaspoons oil and blend. .
  • 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 green onions.
  • Preheat oven to 400°F 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. Cut into quarters and score the middle of each quarter. (If you have a convection over you can bake it whole.).
  • Pre-bake puff pastry for 10-15 minutes until just golden. Let cool for 5 minutes.
  • Remove from oven and brush 1/4-inch border with glaze. Transfer pastry to ungreased heavy baking sheet. Spread ricotta mixture over dough, inside border. Top with Gruyère, then mushrooms. Bake tart until crust is golden and Gruyère melts, about 15 minutes.

Nutrition Facts : Calories 344.1, Fat 25.6, SaturatedFat 8.9, Cholesterol 79.7, Sodium 155.9, Carbohydrate 18.4, Fiber 1.7, Sugar 2.1, Protein 11.8

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From pinterest.ca


GRUYERE MUSHROOM PUFF PASTRY TART - DARLING DOWN SOUTH
2017-09-23 Instructions. 1. Thaw your puff pastry on the counter for a couple of hours or overnight in the fridge. 2. Unroll your puff pastry and lightly drizzle truffle oil on the base of the pastry. Next, layer on the gruyere leaving roughly 1.5 inches of unexposed crust to be folded over later. 3. In a sauce pan over medium high heat, combine olive oil ...
From darlingdownsouth.com


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