Asparagus and Mushroom Tarts
Asparagus, mushrooms and a bit of cheese baked on a delicate puff pastry base. Store bought puff pastry saves time while impressing your guests.
frozen, thawed, about 17.3 ounces
or vegetable oil
fresh, stemmed, caps cut into 1/4-inch-wide strips
slender, trimmed, cut on diagonal into 1-inch pieces
fesh and chopped
peel, finely grated
fresh, for garnish
Roll out each pastry sheet on work surface to 10-inch square.
Cut each into 4 squares.
Using small knife, score ½-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.
Heat oil in heavy large skillet over medium-high heat.
Add mushrooms, sprinkle with ¼ teaspoon coarse salt and ¼ 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, ¾ teaspoon coarse salt, and ¼ 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 ½-inch plain border.
Bake tarts 12 minutes.
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.