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Ingredients
- 1 17.3-ounce package frozen puff pastry (2 sheets), thawed
- 1/4 cup (1/2 stick) unsalted butter
- 12 ounces fresh shiitake mushrooms, stemmed, caps cut into 1/4-inch-wide strips
- 1 teaspoon coarse kosher salt, divided
- 1/2 teaspoon coarsely ground black pepper, divided
- 1 pound slender asparagus spears, trimmed, cut on diagonal into 1-inch pieces
- 1 1/2 teaspoons chopped fresh thyme
- 1 1/2 teaspoons finely grated lemon peel
- 1/2 cup crème fraîche*
- 1/2 cup (packed) coarsely grated Gruyère cheese (about 2 ounces)
- Fresh thyme sprigs (for garnish)
Details
Servings 8
Adapted from epicurious.com
Preparation
Step 1
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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