Shiitake and Cheese Tart

1 sheet frozen puff pastry, thaw and roll to about 1/8 inch
1 to 1 ½ lb. Shiitake mushrooms, thinly sliced
2 large egg yolks
3 Tbsp. olive oil
1 clove garlic, chopped
1 to 2 tsp. thyme, adjusted to taste
3/4 c. fresh ricotta
2 Tbsp. sour cream
1/2 lb. smoked Gouda or Gruyere (or both, if you're feeling particularly sinful)
1 bunch green onions, chopped
salt and pepper, to taste
fresh squeezed lemon juice
chives, tarragon, and parsley (dry or fresh)


Preheat the oven to 400F.

Place the rolled puff pastry on a baking tray lined with parchment paper. Prick the dough with a fork. Mix one egg yolk with 1 tsp. water and brush the edges of the dough with a pastry brush. Heat the olive oil in a large sauté pan and add the mushrooms. Add the garlic, green onions, and half the thyme and sauté until the mushrooms are tender. Season with salt and pepper. Mix the ricotta and the sour cream with the remaining egg yolk. Season with salt and pepper. Spread the ricotta mixture on the puff pastry leaving an even border on the edge. Layer the slices of cheese on top, followed by the mushrooms. Mix the herbs with a squeeze of lemon juice and olive oil. Sprinkle the herb mixture on top of the mushrooms. Bake 25-30 minutes, or until bubbling and golden.