Extractos

MUSHROOM & GRUYÈRE TART WITH HAZELNUT HARICOTS VERTS All-purpose flour, for dusting 1 sheet frozen puff pastry (half of a 17.3-oz/490-g package), thawed 5 ounces (155 g) Gruyère cheese, shredded 2 leeks, trimmed, halved lengthwise, white and pale parts thinly sliced ¼ lb (125 g) white mushrooms, brushed clean and thinly sliced 4½ tablespoons (70 ml) olive oil Kosher salt and freshly ground pepper 1 large egg beaten with 1 tablespoon water ¾ lb (375 g) haricots verts, trimmed ¼ cup (11/4 oz/40 g) hazelnuts, roughly chopped   SERVES 2-4   1 Preheat the oven to 400ºF (200ºC). Line a sheet pan with parchment paper.   2 On a lightly floured work surface, roll out the puff pastry into a 121/2-by-15-inch (32-by-38-cm) rectangle. Fold into thirds, transfer to the prepared pan, and unfold, positioning the dough so there will be room for the haricots verts on the pan. Fold over about 1 inch (2.5 cm) of each side of the dough to create a border.   3 Sprinkle the dough with the cheese, leaving the borders uncovered. In a bowl, toss together the leeks, mushrooms, and 3 tablespoons of the oil, and season with salt and pepper. Spread the mixture over the cheese. Brush the borders with the egg mixture. Bake for 10 minutes.   4 In a bowl, toss together the haricots verts and the remaining 1½ tablespoons oil, and season with salt and pepper. Place in a single layer on the pan next to the tart. Continue baking until the tart is golden brown and the haricots verts are fork-tender, about 15 minutes longer. During the last 5 minutes of cooking, sprinkle the hazelnuts over the haricots verts.   5 Let the tart cool slightly, then cut into slices and serve the haricots verts on the side.   Excerpted from Sheet Pan: Delicious Recipes for Hands-Off Meals by Kate McMillan All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.