Mushroom Tart with Black Truffle Oil

My long time friend Rosanna, who by the way is a personal chef, came over to my house to cook together. We both have an immense affinity for food and wine, so to cook together all day and talk about the subjects we love; it was a perfect foodie day. Not knowing that my kitchen is pretty well stocked with all things imaginable, she carried a lot of items with her. Of course, any great chef does have their own set of knives and she was no exception.

I adore any type of tart that is made from a sheet of puff pastry – okay who doesn’t love that buttery and flakey crust. Not sure if I know anyone. Thought it would be wonderful to have simple but delicious food to enjoy during the day. For some time, I have wanted to make this tart from Suzanne Goin’s Sunday Suppers at Lucques. Her book gives so many inspirational ideas and recipes. I adapted the recipe by adding a few of my own touches. It turned out amazing. We enjoyed a light oak and buttery chardonnay with the tart which paired perfectly. You could also try a beautiful pinot noir – the earthiness of the mushrooms and tasting notes of the pinot noir are perfect pairings together.

Mushroom Tart with Black Truffle Oil

1 Sheet puff pastry
2 Egg yolks
1 lb. Mushrooms (shitake, Crimini, portabella) cleaned and sliced
1 small garlic clove, minced
2 T. Olive oil
2 T. Butter
1 C. Slice scallions
2 t. Fresh thyme leaves
½ C. Ricotta
¼ C. Crème Fraiche
¼ lb. Gruyere, sliced thin
¼ C. Chives, chopped small
Black truffle oil for drizzling on top
Salt and pepper

Preheat oven to 400 degrees.

Let puff pastry defrost. You will run the rolling pin over it enough to flatten a bit. Score with a knife to almost the bottom to form a one inch boarder. This will enable the tart to puff around the edges. Return to the refrigerator to keep cool until ready to prepare and cook.

In a large skillet, add the olive oil and butter. Let melt together over medium heat, then add the mushrooms and turn up the heat to medium high. Add salt and pepper and cook for about 4 to 5 minutes until fragrant, tender and a bit crisp. Add the thyme and garlic and cook for 30 more seconds, then remove from the heat.

In a bowl, add the ricotta, crème Fraiche and one egg yolk and mix well together. Season with a bit of salt and pepper.

Mix the remaining egg yolk with 1 teaspoon of water. Using a pastry brush, brush the egg mixture just around the edges of the puff pastry. This will give the edges a golden color.

Spread the ricotta and crème Fraiche mixture just to the inner edge and top with the sliced gruyere. Spoon the mushroom mixture on top of the gruyere and be careful to keep behind the egg washed boarder. Bake the tart 20 to 30 minutes, until the cheese is bubbling and the crust is golden brown. Remove from the oven and drizzle with the truffle oil and sprinkle with the fresh cut chives. Slice, serve and enjoy!