Kitchen Concepts Tarte Forestiere Balsamique et Herbes - - Tulsa, Oklahoma - News, Weather & Sports

Kitchen Concepts Tarte Forestiere Balsamique et Herbes

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Tarte Forestière Balsamique et Herbes

(Balsamic Mushroom Tart with Herbs)


Makes 24 servings


1 sheet frozen puff pastry, thawed

2 egg yolks

1 1/2# white or cremini mushrooms, cleaned and quartered

1/4 c +1 T olive oil, divided

1/4 c balsamic vinegar

3 lg shallots, sliced

4 sprigs thyme, stripped

1/2 c whole milk ricotta, drained

1/4 c crème fraîche

1/4# gruyere, grated

1/2 c oregano leaves

1/2 c basil leaves, torn

1/4 c chives, snipped into 1" lengths

1/2 lemon

Salt & Pepper


1. Preheat oven to 375°

2. Toss mushrooms with olive oil, balsamic, salt & pepper and spread on a sheet pan

3. Roast mushrooms in oven for 30 min

4. Roll the puff pastry until it's large enough to line a half sheet pan

  1. Line a half sheet pan with parchment paper, then transfer the pastry sheet to the pan

  2. Whisk one egg yolk with a bit of water, brush crust with egg wash and bake 10 min, or until just beginning to color

  1. Put ricotta, 1 egg yolk and 1 T olive oil in a food processor, puree until smooth, remove to a mixing bowl

  2. Fold in creme fraiche and thyme leaves, season with salt & pepper

  3. Spread ricotta mixture over par baked crust, then sprinkle mushrooms and shallots over ricotta.

  4. Top with gruyere and bake 20-25 min, rotating after 10 min, until the cheese is bubbling and the crust is golden brown (check that the bottom of the crust is baked by lifting a corner to peek underneath after 25 min)

  5. Let tart cool 5-10 min

  6. Toss herbs in a small bowl with a bit of salt & pepper, a squeeze of lemon juice and a drizzle of olive oil

  7. Scatter the herb salad over the tart and serve

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