Portobello & Gruyère Tart
Doug Roese / Lakewinds Natural Foods
Serves 8-12
Ingredients
3 oz. Portobello mushrooms, large dice
2 oz. red onion, thin crescents
1/2 teaspoon fresh rosemary, minced
1/4 teaspoon freshly gr. black pepper
1/4 teaspoon salt
1 1/2 teaspoons olive oil
1/4 of 19 oz. jar of La Medori Pomodoraccio (semi-dried tomatoes) cut into 1/2" strips
1/2 cup ricotta
3 tablespoons sour cream (or more ricotta)
2 egg yolks
3 oz. Gruyre cheese, grated
1 14 oz. package Dufour frozen puff pastry (thaw overnight in fridge or 3 hours on counter)
Instructions
Preheat oven to 385°F. Combine mushrooms, onions, rosemary, pepper, salt and olive in bowl and mix well. Place on a cookie sheet and bake 15-20 minutes until onions start to brown a little. Allow to cool, and mix with the tomatoes. In blender or processor, process ricotta till creamy, then add one (1) of the egg yolks and sour cream. Blend till smooth. Unroll puff pastry onto lightly greased cookie sheet. (if uneven, roll on floured board first). Using sharp knife, score a line all the way around the outside edge, 1/2" from the edge, cutting only halfway into the pastry. Brush the 1/2" edge with glaze (the last egg yolk and 1 tablespoon water). Spread the ricotta mix onto pastry, up to the cut lines. Sprinkle on your veggie mix, and then the Gruyer. Bake for 20-25 minutes until crust is quite browned and cheese is melted.