Serves 3
1/2 cup ricotta cheese
1 large egg
2 tsp olive oil
1/4 cup creme fraiche or sour cream
1.5 lbs mixed fresh mushrooms (e.g chanterelle, oyster, shiitake, cremini,etc.)
2 tsp fresh thyme
1 tbsp butter
1 bunch green onions, sliced diagonally (about 1.5 cups)
1 sheet frozen puff pastry, thawed
4 oz Gruyere, shredded
Mix ricotta with egg, then add creme fraiche.
In a skillet, heat oil, add mushrooms, mix in thyme and season with salt and pepper. Saute for about 7-10 minutes. Add butter, melt and coat.
Preheat oven to 400. Roll out pastry and place on baking sheet. Spread ricotta mix and then mushroom mixture over pastry. Top with gruyere and bake for 25 minutes, until pastry is golden brown and cheese is melted. Serve.