Asparagus And Mushroom Tarts
Serves: 4
Gabriella Kub
1 January 1970
Based on User reviews:
50
Spice
44
Sweetness
44
Sourness
38
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1.5 tsps
Lemon Peel (finely grated)Directions:
1
Roll out each pastry sheet on work surface to 10-inch square
2
Cut each into 4 squares
3
Using small knife, score 1/2-inch border (do not cut through pastry) around inside edges of each square
4
Arrange squares on 2 rimmed baking sheets
5
DO AHEAD: Can be made 1 day ahead
6
Cover and chill
7
Melt butter in heavy large skillet over medium-high heat
8
Add mushrooms; sprinkle with 1/4 teaspoon coarse salt and 1/4 teaspoon pepper
9
Sauté until tender and lightly browned, about 4 minutes
10
Transfer mushrooms to large bowl; cool 15 minutes
11
Add asparagus, chopped thyme, lemon peel, 3/4 teaspoon coarse salt, and 1/4 teaspoon pepper to mushrooms
12
Mix in crème fraîche and cheese
13
DO AHEAD: Filling can be made 1 day ahead
14
Cover; chill
15
Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 400°F
16
Mound filling atop pastry squares, leaving 1/2-inch plain border
17
Bake tarts 12 minutes
18
Reverse sheets
19
Continue to bake tarts until crusts are puffed and golden and filling is cooked through, about 10 minutes longer
20
Transfer to plates; garnish with thyme sprigs
21
Roll out each pastry sheet on work surface to 10-inch square
22
Cut each into 4 squares
23
Using small knife, score 1/2-inch border (do not cut through pastry) around inside edges of each square
24
Arrange squares on 2 rimmed baking sheets
25
DO AHEAD: Can be made 1 day ahead
26
Cover and chill
27
Melt butter in heavy large skillet over medium-high heat
28
Add mushrooms; sprinkle with 1/4 teaspoon coarse salt and 1/4 teaspoon pepper
29
Sauté until tender and lightly browned, about 4 minutes
30
Transfer mushrooms to large bowl; cool 15 minutes
31
Add asparagus, chopped thyme, lemon peel, 3/4 teaspoon coarse salt, and 1/4 teaspoon pepper to mushrooms
32
Mix in crème fraîche and cheese
33
DO AHEAD: Filling can be made 1 day ahead
34
Cover; chill
35
Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 400°F
36
Mound filling atop pastry squares, leaving 1/2-inch plain border
37
Bake tarts 12 minutes
38
Reverse sheets
39
Continue to bake tarts until crusts are puffed and golden and filling is cooked through, about 10 minutes longer
40
Transfer to plates; garnish with thyme sprigs
41
Sold at most supermarkets and at specialty foods stores
42
Sold at most supermarkets and at specialty foods stores
43
Sold at most supermarkets and at specialty foods stores