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Asparagus and Mushroom Tarts

 
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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

servings

Prep

8

min

Cook

16

min

Ready

65

min

Low Cholesterol, Trans-fat Free, Good source of fiber
 

Ingredients

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
*

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.

Asparagus & Mushroom Tarts

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 194g (6.8 oz)
Amount per Serving
Calories 20065% of calories from fat
 % Daily Value *
Total Fat 14g 22%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 15mg 5%
Sodium 639mg 27%
Total Carbohydrate 4g 4%
Dietary Fiber 4g 14%
Sugars g
Protein 15g
Vitamin A 20% Vitamin C 12%
Calcium 17% Iron 15%
* based on a 2,000 calorie diet How is this calculated?

 

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