Anyway, I think something went a little wrong with this recipes because the puff pastry ended up a little doughy, but the flavors were definitely all there. The combination of the gruyere cheese and black truffle oil was awesome. If anyone else tries this, let me know what you did differently!
Mushroom tart with black truffle oil-adapted from Authentic Suburban Gourmet
Total Time: 30 minutes
- 1 sheet puff pastry, thawed
- 2 tablespoons vegetable oil
- 2 tablespoons salted butter
- 1 pound mushrooms, sliced
- 1 garlic clove, minced
- 1/2 cup ricotta
- 1/4 cup Creme Fraiche
- 2 egg yolks, divided
- 1/4 cup Gruyere, sliced thin
- 1 bunch green onions, sliced
- Black truffle oil
Preheat oven to 400 degrees. Flatten the puff pastry with a rolling pin and score the outisde 1-inch edge with a knife.
In a large skillet, melt the butter and oil over medium heat. Add the mushrooms and garlic and cook for 4-5 minutes or until mushrooms have released their juices and are tender.
In a medium bowl, combine ricotta, Creme Fraiche and one egg yolk.
In a small bowl, mix the remaining egg yolk with a little water and brush on the 1-inch edges of the puff pastry.
Spread the ricotta mixture inside the puff pastry edges. Top with Gruyere, the mushroom mixture and green onions.
Bake in the oven for 25 minutes or until crust is golden brown. Once the tart is out of the oven, drizzle with the black truffle oil.