Mushroom Asparagus Tart
This is a wonderful appetizer for any Spring menu. Since this recipe was just for my husband and I, I decided not to cut the puff pastry into little squares as the original recipe states. The next few days are cloudy and rainy so the pictures aren't as good as they could be. It was still very delicious!
- 1 bunch (< 1 lb) thin asparagus spears
- 1 tsp olive oil
- garlic salt and pepper to taste
- 16 oz. white mushrooms, sliced
- 1 tbsp butter
- 1/8 tsp salt
- 1/4 tsp ground black pepper
- 1 tsp thyme
- 1 garlic clove, minced
- 2 premade puff pastry sheet, defrosted
- 5 oz Gruyere, sliced 1/8 inch thick
- Preheat oven to 400 degrees and line baking sheets with parchment.
- Chop off and discard ends of asparagus spears. Toss with olive oil, salt and pepper, and spread out on prepared baking sheet. Place in oven and bake until starting to brown and soft, about 15 minutes.
- Meanwhile, in medium saute pan over medium heat, heat butter until melted and beginning to bubble.
Add mushrooms, salt, pepper, and thyme and stir to coat evenly. Cook stirring occasionally until softened, about 15 minutes. Add garlic and cook, stirring occasionally, until starting to brown, about 5 more minutes. Remove from heat and set aside.
- Meanwhile, unfold puff pastry sheets and cut in half (or if you want to make individual appetizers for a party -- slice into 9 squares). Lightly carve an indentation (cutting only about halfway the pastry) 1/2 inch inside the edge of the squares (to form an area to hold the cheese when it melts). Place puff pastry sheets on prepared baking sheets and place into preheated oven to bake until beginning to rise, about 5 minutes.
- Remove from oven, place slices of Gruyere inside of edge that you carved. Place sauteed mushrooms on top of Gruyere and place into oven to bake until golden brown around the edges, about 10-12 more minutes. Cut roasted asparagus spears into 2 inch pieces. Remove tarts from oven and top with about 4 pieces of roasted asparagus each.
- Plate tarts and garnish with grated remaining Gruyere. Serve while warm.
Recipe Source: Good Things Catered