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.
Servings 12 tarts
Calories 163kcal
Equipment
Ingredients
- 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 shallots , chopped
- 4 ounces goat cheese
- ½ cup gruyere , freshly grated
- 1 tablespoon fresh tarragon , chopped
- ½ lemon , zest and juice
- Salt and pepper
- 1 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
Instructions
- 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!
Notes
Store any leftover tarts in aluminum foil and refrigerate up to 4 days. Reheat in a 375 degree F oven for 10 minutes or until warm.
Nutrition
Serving: 1 tart | Calories: 163kcal | Carbohydrates: 13g | Protein: 7g | Fat: 10g | Cholesterol: 24mg | Sodium: 98mg | Potassium: 237mg | Fiber: 2g | Sugar: 2g | Vitamin A: 483IU | Vitamin C: 6mg | Calcium: 94mg