Asparagus & 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.
Yield
4 servingsPrep
8 minCook
16 minReady
65 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
puff pastry
frozen, thawed, about 17.3 ounces |
*
|
| 3 | tablespoons |
olive oil
or vegetable oil |
|
| 12 | ounces |
mushrooms
fresh, stemmed, caps cut into 1/4-inch-wide strips |
|
| 1 | teaspoon |
kosher salt
coarse, divided |
|
| 1 | pound |
asparagus
slender, trimmed, cut on diagonal into 1-inch pieces |
|
| 1 ½ | teaspoons |
thyme
fesh and chopped |
*
|
| 1 ½ | teaspoons |
lemon
peel, finely grated |
|
| ½ | cup |
creme fraiche
|
*
|
| ½ | cup |
gruyere cheese
coarsely grated |
|
|
thyme sprigs
fresh, for garnish |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
puff pastry
frozen, thawed, about 17.3 ounces |
*
|
| 45 | ml |
olive oil
or vegetable oil |
|
| 346.8 | ml/g |
mushrooms
fresh, stemmed, caps cut into 1/4-inch-wide strips |
|
| 5 | ml |
kosher salt
coarse, divided |
|
| 453.6 | g |
asparagus
slender, trimmed, cut on diagonal into 1-inch pieces |
|
| 7.5 | ml |
thyme
fesh and chopped |
*
|
| 7.5 | ml |
lemon
peel, finely grated |
|
| 118 | ml |
creme fraiche
|
*
|
| 118 | ml |
gruyere cheese
coarsely grated |
|
| 1 | x |
thyme sprigs
fresh, for garnish |
* |
Directions
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.
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.
