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Wild Mushroom and Gruyère Tart with Fresh Herb Salad

Suzanne Goin
  • minutes
  • Serves 6 to 8

INGREDIENTS

1/3 cup

1/2-inch pieces fresh chives, fresh

3 tbsp

Chervil, fresh leaves

1

bunch Green onions

6 tbsp

Italian parsley, fresh leaves

1 1/2

lbs Mushrooms, assorted fresh wild

3 tbsp

Tarragon, fresh leaves

2 tsp

Thyme, fresh leaves

2

Egg yolk, large

2 tsp

Lemon juice, fresh

14 tsp

Olive oil, extra-virgin

1

sheet Puff pastry, frozen

1 tbsp

Butter

1/4 cup

Creme fraiche or sour cream

4 oz

Gruyere cheese

1/2 cup

Whole-milk ricotta cheese