ASPARAGUS AND MUSHROOM TARTS
Provided by Betty Rosbottom
Categories Milk/Cream Cheese Mushroom Appetizer Bake Sauté Easter Dinner Asparagus Spring Phyllo/Puff Pastry Dough Bon Appétit Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8
Number Of Ingredients 11
Steps:
- 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.
- 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.
- 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.
- 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.
- Sold at most supermarkets and at specialty foods stores.
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Juja Sunel
[email protected]I'm not a big fan of asparagus, but I loved these tarts. The mushrooms and cheese really balanced out the flavor of the asparagus.
Sana Waseer
[email protected]These tarts are a bit time-consuming to make, but they're worth the effort. They're so delicious and impressive.
Yara Micheal
[email protected]I've made these tarts several times and they're always a hit. They're so versatile, I can use whatever vegetables I have on hand.
Chet Bahadur Sinjali
[email protected]I made these tarts for a potluck and they were a huge success. Everyone loved them!
Shezad G
[email protected]These tarts were a big hit with my family. They're so easy to make and they're always a crowd-pleaser.
Nothando Ndlovu
[email protected]I thought these tarts were just okay. The filling was a bit dry and the pastry was a bit tough.
Adesewa Ajoke
[email protected]These tarts were absolutely delicious! The asparagus and mushrooms were cooked to perfection, and the pastry was flaky and golden brown. I will definitely be making these again.
Asiimwe Isaac
[email protected]The tarts were a bit too oily for my taste. I think I would have drained the mushrooms more thoroughly before adding them to the filling.
vlDXPRESSIONlv
[email protected]I followed the recipe exactly and the tarts turned out perfectly. They were so flaky and flavorful. I will definitely be making these again.
Karki Pramesh
[email protected]These tarts were a bit bland for my taste. I think I would have liked them better if I had added more herbs and spices to the filling.
Limon Pk
[email protected]These tarts were easy to make and so delicious. I used a mix of white and brown mushrooms, and I added a bit of thyme to the filling. They were perfect for a light lunch or dinner.
Mahdi saleman Mahdi.saleman
[email protected]I'm not a big fan of asparagus, but I loved these tarts. The mushrooms and cheese really balanced out the flavor of the asparagus.
Ebuka Ekeneme
[email protected]These tarts were delicious! I used a store-bought puff pastry dough to save time, and they still turned out great.
aleyomi temidayo
[email protected]I made these tarts for a brunch and they were a big success. Everyone loved them! The asparagus and mushrooms were perfectly cooked and the pastry was flaky and buttery.
Bts Cherry
[email protected]These asparagus and mushroom tarts were a hit at my dinner party! The combination of flavors and textures was perfect, and the tarts were so easy to make. I'll definitely be making these again.