ASPARAGUS & MUSHROOM TARTS

By brian-2

Ingredients

• 1 pack puff pastry, thawed
• 1/4 cup unsalted butter
• 12 oz. fresh shitakes, stemmed, caps cut in 1/4" wide strips
• 1 t. kosher salt, divided
• 1/2 t. black pepper, divided
• 1 lb. slender asparagus, cut diagonally in 1" pieces
• 1.5 t. chopped fresh thyme
• 1.5 t/ finely grated lemon peel
• 1/2 cup crème fraiche
• 1/2 cup (packed) coarsely grated Gruyere

Preparation

Step 1

Roll each sheet into 10" square. Cut each into 4 squares. Score (don't cut through)1/2" border around inside edge of each square. Place squares on 2 rimmed sheets.
Melt butter in large skillet, add mushrooms, sprinkle with 1/4 t. salt & 1/4 t. pepper. Saute until tender & lightly browned. Transfer to large bowl, cool 15 min. Add asparagus, thyme, lemon peel, 3/4 t. salt & 1/4 t. pepper. Mix in crème fraiche & cheese. Preheat oven 400. Mound filling atop each square, leaving 1/2" plain border. Bake 12 min., reverse pans and bake ~ 10 min. longer until crusts are puffed & golden and filling is cooked.