Asparagus And Mushroom Tarts

65 minutes Prep: 8 minutes Cook: 16 minutes

160 calories per serving view nutrition facts

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2	each	puff pastry sheets	frozen, thawed, about 17.3 ounces
1/4	cup	butter	unsalted
12	ounces	mushrooms, shitake	fresh, stemmed, caps cut into 1/4-inch-wide strips
1	teaspoon	kosher salt	coarse, divided
1	pound	asparagus spears	slender, trimmed, cut on diagonal into 1-inch pieces
1 1/2	teaspoons	thyme	fesh and chopped
1 1/2	teaspoons	lemon	peel, finely grated
1/2	cup	creme fraiche
1/2	cup	gruyere cheese	coarsely grated
1	x	thyme sprigs	fresh, for garnish

Roll out each pastry sheet on work surface to 10-inch square.

Cut each into 4 squares.

Using small knife, score 1/2-inch border (do not cut through pastry) around inside edges of each square.

Arrange squares on 2 rimmed baking sheets.

Do ahead: Can be made 1 day ahead. Cover and chill.

Melt butter in heavy large skillet over medium-high heat.

Add mushrooms; sprinkle with 1/4 teaspoon coarse salt and 1/4 teaspoon pepper.

Sauté until tender and lightly browned, about 4 minutes.

Transfer mushrooms to large bowl; cool 15 minutes.

Add asparagus, chopped thyme, lemon peel, 3/4 teaspoon coarse salt, and 1/4 teaspoon pepper to mushrooms.

Mix in crème fraîche and cheese.

Do ahead: Filling can be made 1 day ahead. Cover; chill.

Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 400°F.

Mound filling atop pastry squares, leaving 1/2-inch plain border.

Bake tarts 12 minutes.

Reverse sheets.

Continue to bake tarts until crusts are puffed and golden and filling is cooked through, about 10 minutes or longer.

Transfer to plates; garnish with thyme sprigs.

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Serving Size 185g

Amount per Serving

Calories 160 66% of calories from fat