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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Madison Morris
[email protected]These tarts are delicious and easy to make. I love that I can use any type of vegetables I want.
Faisal albalushi
[email protected]I've made these tarts several times and they're always a hit. They're perfect for a party or a potluck.
Jeniya Lama
[email protected]These tarts are a great way to use up leftover vegetables. I usually make them with whatever I have on hand.
The OG Shroomy
[email protected]I made these tarts for a potluck and they were gone in minutes! Everyone loved them.
Bilalahmadgee ahmad
[email protected]These tarts are so easy to make and they're always a hit with my family. I love that I can use any type of vegetables I want.
anil patel
[email protected]I'm not usually a fan of asparagus, but I really enjoyed these tarts. The asparagus was cooked perfectly and the filling was creamy and flavorful.
Matthew Hanlon
[email protected]These tarts are perfect for a quick and easy weeknight dinner. I usually make them with whatever vegetables I have on hand.
dorathy eresanya
[email protected]I made these tarts for a vegetarian friend and she loved them! She said they were the best vegetarian tarts she'd ever had.
Anshu Kandel
[email protected]The filling of these tarts was a bit runny. I think I'll cook it for a little longer next time.
Romeo Biswas
[email protected]These tarts were a bit too bland for my taste. I think I'll add some more herbs and spices next time.
Camir Key
[email protected]I love this recipe! The tarts are always a crowd-pleaser. I've made them for potlucks, parties, and even just for a weeknight dinner. They're always a hit.
Farran Marsh
[email protected]These tarts were delicious! The asparagus and mushrooms were perfectly cooked and the filling was creamy and flavorful. I would definitely recommend this recipe.
Yaseen Sial
[email protected]I made these tarts for a brunch and they were a big success. The flavors were well-balanced and the tarts were easy to make. I'll definitely be making them again.
Salman Stylish
[email protected]These asparagus and mushroom tarts were a hit at my party! The flaky crust, creamy filling, and fresh asparagus and mushrooms were a perfect combination. I'll definitely be making these again.