Asparagus and Mushroom Tarts
Elegant puff pastry tarts filled with sautéed shiitake mushrooms and fresh asparagus, topped with crème fraîche and Gruyère cheese. These savory tarts feature a delicate blend of fresh thyme and lemon zest.
Ingredients
- •1 package frozen puff pastry
- •¼ cup unsalted butter
- •12 ounces fresh shiitake mushrooms
- •1 teaspoon coarse kosher salt
- •½ teaspoon coarsely ground black pepper
- •1 pound asparagus spears
- •1½ teaspoons fresh thyme
- •1½ teaspoons lemon peel
- •½ cup crème fraîche
- •½ cup Gruyère cheese
- •1 to taste fresh thyme sprigs
Cooking Instructions
- 1.
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.
15 min
- 2.
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.
25 min
- 3.
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.
10 min
- 4.
Bake tarts 12 minutes. Reverse sheets. Continue to bake tarts until crusts are puffed and golden and filling is cooked through, about 10 minutes longer. Transfer to plates; garnish with thyme sprigs.
22 min
- 5.
Sold at most supermarkets and at specialty foods stores.
