Sign In or Subscribe
to leave a Rating or Review
How would you rate Wild Mushroom and Gruyère Tart with Fresh Herb Salad?
Leave a Review
Reviews (83)
Back to TopTriangleHaving read other's reviews about a soggy crust I changed some things with the tart. 1.) I omitted the oil from the ricotta/creme fraiche mixture.2.) I baked it on a preheated pizza brick. I assembled it on parchment paper on a cutting board, then slid the whole thing (with the parchment paper) onto the pizza brick in the oven. Really, don't all crusts come out better on a pizza brick? The key is the preheating. No chance for steam to form on the bottom.It was delicious
Denise
King of Prussia
10/3/2021
I sauteed the mushrooms until they were pretty dry and had no problem with a soggy crust, although I didn't prebake it. Chervil? Couldn't find it and left it off. Possible substitutes from the web included parsley, tarragon, dill weed, parsley sage, or fennel fronds.
renee_ozer
Colorado Springs, CO
12/17/2013
I also blind baked for 10 which kept my pastry from being soggy. Used duck fat instead of butter & all chanterelles. Very pretty & delish, I think it's better served warm but it's easy to prep everything in advance, have the crust blind baked & then just top & pop in before you want to serve it.
princessww
Seattle, wa
10/13/2013
I made this for friends and I was a little disappointed. I prebaked the crust and it was still soggy. I also didn't think the flavor were particularly a WOW. My husband and friends said they really liked it. I think it was almost too much 'stuff' on top of the puff pastry.
Anonymous
Huntington Beach, CA
6/4/2012
I made mine in a pie shell, rather than use a pastry crust and it came out fabulously. I think the key was cooking the mushrooms till they were dry.
Gina_J
Florida
2/15/2012
This is a fabulous recipe. I used light sour cream (drained) instead of creme fraiche, doubled the fresh thyme, forgot the scallions, but did add about a teaspoon of finely minced garlic to the mushroom mixture for a little extra oomph.
Anonymous
Rockville, MD
7/6/2011
Took this as an appetizer to celebrate Bastille Day for a true French dinner. I found small 6" square Puff Pastry that worked great. Didn't pre bake and they weren't soggy. I was careful not to overload in the center. Be sure to caramelize onions to add on top after baking. I served them room temperature and everyone raved. Even warmed up the next morning for bfast---very nice!
Anonymous
Jacksonville Fl
7/14/2010
As suggested by others, I prebaked the pastry, which was a good idea. I skipped the salad and thought it was divine on its own.
Anonymous
Rochester, MN
5/12/2010
The Herbs on top are absolutlynecessary to this recipe. SuzanneGoin is one of my favorite chefs inAmerica, and every recipe of hers isperfection. I agree that the pastrycan get soggy if not cooked enough.I have made this several times forparties and have had rave reviews.Use the herbs she suggests for thesalad, as the flavors are perfectwith the tart.
katylevin
Saint Paul
4/25/2010
I made this awhile back and had horrid results. I spent quite a bit of time picking my ingredients and spent a small fortune on them - it just looked like a mess and in my opinion, wasn't worth the time and money. To add insult to injury, I served it at a dinner party and nobody took a second piece.
sfchick
Los Angeles
3/4/2010
I found this recipe to be very confusing. I only wanted to make the tart, and the salad directions were interspersed with those instructions on my iphone. I downloaded a shopping list - same problem. I'd like to see the recipes separated. I did not prebake the crust as suggested by other readers. Very soggy! I substituted shards of parmigiano reggiano for the gruyere - lovely replacement!
wendallb
MI
1/1/2010
I made this for a party. I didn't have fresh thyme on hand so I used some dried fines herbs when sauteeing the mushrooms. The flavors of the base, mushrooms and cheese go great together. My puff pastry was soggy though, next time I will prebake it before topping.
katrinales
12/23/2009
Seriously this is amazing!! It is absolutely essential, however, to pre-bake the puff pastry and to serve it pretty much right away.I make it for everyone that tells me they don't like mushrooms. Sure. Sure you don't.
farrellsquared
Dublin
11/24/2009
What a delicious tart! I will definataly make this again! I baked it until it was about 3/4 of the way done to take to a party where I finished baking it.I didn't have ricotta so I used a 5 oz log of goat cheese in istead. Also, I used leek in place of the onion.Like another reviewer suggested, I cut the puff pastry in half and made two small tarts instead of one big.Very delicious and a huge hit at our party!!!
Anonymous
Chicago
10/3/2009
This recipe yields a flaky, rustic tart with a rich, earthy filling. The greens are light and lemony to offset richness of the tart. You can use any greens in place of the parsley, arugula and bitter baby greens work well. If you don't like ricotta, you can increase the sour cream to 3/4c and add an extra egg for a tart that is still excellent and tastes similar to the original recipe. Also, Trader Joe's puff pastry uses all butter recipe and yields a much better result than the pepperidge farm puff pastry.
beth21478
5/4/2009
TagsSavory Pie and TartPuff PastryRicottaCheeseDairySour CreamMushroomVegetableScallionOnionRoot VegetableStarterMainDinnerLunchNut FreeVegetarianWeeknight MealsBakingFood ProcessorBon Appétit
