Asparagus And Mushroom Tarts Recipe

Name: Asparagus And Mushroom Tarts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 17.3-ounce package frozen puff pastry (2 sheets), thawed; 1/4 cup (1/2 stick) unsalted butter; 12 ounces fresh shiitake mushrooms, stemmed, caps cut into 1/4-inch-wide strips; 1 teaspoon coarse kosher salt, divided; 1/2 teaspoon coarsely ground black pepper, divided; 1 pound slender asparagus spears, trimmed, cut on diagonal into 1-inch pieces; 1 1/2 teaspoons chopped fresh thyme; 1 1/2 teaspoons finely grated lemon peel; 1/2 cup creme fraiche*; 1/2 cup (packed) coarsely grated Gruyere cheese (about 2 ounces); Fresh thyme sprigs (for garnish)

Servings: persons

1 17.3-ounce package frozen puff pastry (2 sheets), thawed
1/4 cup (1/2 stick) unsalted butter
12 ounces fresh shiitake mushrooms, stemmed, caps cut into 1/4-inch-wide strips
1 teaspoon coarse kosher salt, divided
1/2 teaspoon coarsely ground black pepper, divided
1 pound slender asparagus spears, trimmed, cut on diagonal into 1-inch pieces
1 1/2 teaspoons chopped fresh thyme
1 1/2 teaspoons finely grated lemon peel
1/2 cup creme fraiche*
1/2 cup (packed) coarsely grated Gruyere cheese (about 2 ounces)
Fresh thyme sprigs (for garnish)

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:
2
Cover and chill.
3
Melt butter in heavy large skillet over medium-high heat. Add mushrooms; sprinkle with 1/4 teaspoon coarse salt and 1/4 teaspoon pepper. Saute 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 creme fraiche and cheese. DO AHEAD:
4
Cover; chill.
5
Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 400u00b0F. Mound filling atop pastry squares, leaving 1/2-inch plain border.
6
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.

203

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 17.3-ounce package frozen puff pastry (2 sheets), thawed, 1/4 cup (1/2 stick) unsalted butter, 12 ounces fresh shiitake mushrooms, stemmed, caps cut into 1/4-inch-wide strips, 1 teaspoon coarse kosher salt, divided, and more.

Yes, Asparagus And Mushroom Tarts falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Asparagus And Mushroom Tarts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions