Asparagus Mushroom and Goat Cheese Pastry Tarts
Asparagus, mushrooms, goat cheese and gruyere come together deliciously on flaky, golden puff pastry. These tarts are a delicious vegetarian option that can be served as an appetizer or side dish.
Appetizer, Brunch, Side Dish
Large, rimmed baking sheets
mushrooms, ¼-inch slices (I use a blend of shiitake and crimini)
asparagus, ends trimmed and cut into 1 – 1 ½-inch pieces
(packed) freshly grated gruyere
fresh tarragon, chopped
lemon, zest and juice
Salt and pepper
package frozen puff pastry (2 sheets), thawed
flour, for dusting work surface
Freshly grated Parmesan cheese
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 12x10-inch rectangle. Cut each into 6 4x5-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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Give it Some Thyme - Asparagus Mushroom and Goat Cheese Pastry Tarts