Asparagus & Mushroom Tarts

Serves 8


2 sheets frozen puff pastry, thaw
¼ c unsalted butter
12 oz shiitake mushrooms, stemmed, cut strips
1 t sea salt, divided
½ t ground black pepper, divided
1 lb slender asparagus spears, trimmed, cut 1″ diagonal pieces
1½ t chopped fresh thyme
1½ t finely grated lemon peel
½ c crème fraîche or greek yogurt
½ c grated Gruyère cheese (packed)


1. Preheat oven to 400°F
2. Roll pastry sheets to 10″ square, cut each into 4 squares
3. With knife, score ½” border around inside edge each square
4. Arrange squares on baking sheets
5. Sauté mushrooms, ¼ t ea s&p 4-5 mins, cool
6. Mix mushrooms, asparagus, thyme, lemon peel, ¾ t salt & ¼ t pepper, crème fraîche & cheese
7. Mound filling atop pastry squares, leaving ½” border
8. Bake tarts 8-10 mins, rotate sheets. Bake 6-8 mins more until puffed & golden
9. Transfer to plates: garnish with thyme

Originally featured in “Flat & Green” – April 2015

Written By Denise Simmons, Corporate Executive Chef

April 1, 2021

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