Tournant's Wild Mushroom Tart

Nothing says natural outdoor cooking quite like wild mushrooms. Whether foraged by hand or hand-picked from the farmers’ market, wild mushrooms exude a rich, woodsy, meaty flavor that will surely spark conversations around the fireplace or fire pit. In their delectable and savory Wild Mushroom Tart, Tournant founders and chefs Mona and Jaret bring the mildly sweet earthiness of the cool fall forest to the dinner table with a hands-on, fun appetizer that will have diners reaching for seconds. Delicate and crispy puff pastry is the perfect vehicle to deliver this sautéed mushroom treat, and the fluffy ricotta cheese binds the luscious mushroom blend seamlessly to the golden dough. Slice it up on the diagonal with the ultra-sharp Chef Knife and serve it hot.


1 sheet frozen puff pastry, thawed
1 pound mixed mushrooms (wild and/or cultivated varieties such as chanterelle, maitake, shiitake, and shimeji), cleaned and sliced or separated as necessary
1 medium yellow onion, thinly sliced
1 cup ricotta, drained of excess water
1 tbsp. picked fresh thyme
1 tbsp. minced fresh chives
1 egg, beaten
Olive oil
All-purpose flour
Kosher salt


Heat olive oil in a sauté pan over high heat. Sauté mushrooms in batches (so as not to crowd the pan) until golden and nearly cooked through, seasoning each batch with a pinch of salt and a splash of tamari and allowing all the moisture to evaporate before transferring to a heat-proof bowl. Caramelize the onion in olive oil until deeply golden brown, sweet, and jammy—season with salt and reserve.



Lightly flour a cutting board and place puff pastry on the flour. Cut the pastry in half lengthwise.


Using a sharp paring knife, score a half-inch border around all four edges of each pastry half, taking care not to cut all the way through.


Excluding the borders, prick the pastry all over with the tines of a fork.


Brush the pastry borders with the beaten egg.


Spread the ricotta evenly over the center of both tarts, avoiding the borders.


Sprinkle with salt, then top with a layer of caramelized onions. Spoon over sauteed mushrooms to cover (you may have extra), then sprinkle with fresh thyme.


Gently transfer tarts to a parchment-lined baking sheet and bake in a 375-degree oven for 20–25 minutes until puffed and golden. When ready to serve, sprinkle with chives and slice each tart crosswise on the diagonal into triangles.

From intricate slices to dividing the raw pastry sheets to processing the mushrooms to cutting up the tart for serving, Mona and Jaret reach for the Chef Knife, part of the kitchen-must-have 3 Piece Set. With ultra-sharp SelectEdge technology, the Chef Knife delivers smooth, precision cuts time and time again for  just-the-right-size mushroom slices or the perfect pastry triangle wedge.



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