Bring on the fresh tastes of spring with these simple yet sophisticated Asparagus Mushroom and Goat Cheese Pastry Tarts! They’re super flaky, delish and easy to make. Serve them up as an appetizer, side or the main event. Perfect vegetarian option for Meatless Mondays and worthy of a spot on the Easter buffet.
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These asparagus and mushroom tarts are downright addictive. Gruyere partners with goat cheese to create a tangy coating for the vegetables. The flavor is brightened with fresh tarragon and lemon. The mixture then melts lusciously into the pastry as the crust puffs up around the filling. There’s really no stopping at one.
Tip: Use asparagus that’s slender but not super skinny, otherwise they’ll disintegrate in the oven. On the flip side, avoid thick spears unless you cut them in smaller pieces and blanch them first so they’re not tough.
Bonus: The filling can be made a day ahead of assembling. A party-prepping plus! Just let it come to room temperature before continuing.
When ready, thaw your puff pastry sheets and start assembling. Mound the filling evenly between the tarts and brush the exposed edges of the pastry with an egg wash to get that shiny, golden luster.
I’m such a fan of puff pastry. It’s easy to use and I love how the edges rise and cradle the cheesy asparagus and mushrooms. The golden crust is slightly crispy outside, but light, flaky, and tender inside.
Should there be any leftover, wrap in foil and have yourself a tasty reheated treat the next day. Just have a good hiding spot in the fridge. Enjoy!
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Asparagus Mushroom and Goat Cheese Pastry Tarts
- Large, rimmed baking sheets
- 3 tablespoons butter
- 12 ounces mushrooms, ¼-inch slices (I use a blend of shiitake and crimini)
- 1 pound asparagus, ends trimmed and cut into 1 – 1 ½-inch pieces
- ⅓ cup chopped shallots
- 4 ounces goat cheese
- ½ cup (packed) freshly grated gruyere
- 1 tablespoon fresh tarragon, chopped
- ½ lemon, zest and juice
- Salt and pepper
- 1 17.3- ounce package frozen puff pastry (2 sheets), thawed
- ¼ cup flour, for dusting work surface
- 1 egg, beaten
- 2 teaspoons milk
- Freshly grated Parmesan cheese
- Fresh thyme
- Melt butter in a large skillet over medium-high heat.
- Add mushrooms. Sauté until starting to brown and soften, about 3 minutes, stirring frequently.
- Add asparagus and shallots to skillet. Season with salt and pepper. Sauté mixture 3 minutes more.
- Turn heat to low. Stir in goat cheese and gruyere until combined.
- Mix in tarragon and lemon zest. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before continuing.)
- Preheat oven to 400°F.
- Roll out each pastry sheet on a lightly floured work surface to 12×10-inch rectangle. Cut each into 6 4×5-inch rectangles for a total of 12.
- Arrange rectangles on 2 large, rimmed baking sheets lined with parchment paper.
- Evenly mound filling on top of the 12 pastries. Keep mixture at least ½ inch from the edges. Crimp up the edges slightly.
- Combine beaten egg and milk in a small bowl. Brush egg wash on edges of dough.
- Sprinkle grated Parmesan on top of prepared tarts, as desired.
- Bake 18-20 minutes until crusts are golden and puffed, and filling is cooked through.
- Transfer to serving platter. Grate additional parmesan over warm tarts and garnish with thyme leaves, if desired. Enjoy!
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