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Asparagus and Mushroom Tarts

Asparagus and Mushroom Tarts
Asparagus and Mushroom Tarts requires approximately 45 minutes from start to finish. This recipe serves 8. One serving contains 443 calories, 7g of protein, and 32g of fat. Head to the store and pick up shiitake mushrooms, coarsely ground pepper, lemon peel, and a few other things to make it today. It is a good option if you're following a vegetarian diet.

Instructions

1
Roll out each pastry sheet on work surfaceto 10-inch square.
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RollRoll
2
Cut each into 4 squares.Using small knife, score 1/2-inch border(do not cut through pastry) around insideedges of each square. Arrange squares on2 rimmed baking sheets. DO AHEAD: Can bemade 1 day ahead. Cover and chill.
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Baking SheetBaking Sheet
KnifeKnife
3
Melt butter in heavy large skillet overmedium-high heat.
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ButterButter
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Frying PanFrying Pan
4
Add mushrooms;sprinkle with 1/4 teaspoon coarse salt and1/4 teaspoon pepper. Sauté until tenderand lightly browned, about 4 minutes.
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Coarse SaltCoarse Salt
MushroomsMushrooms
PepperPepper
5
Transfer mushrooms to large bowl; cool 15minutes.
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MushroomsMushrooms
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BowlBowl
6
Add asparagus, chopped thyme,lemon peel, 3/4 teaspoon coarse salt, and1/4 teaspoon pepper to mushrooms.
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Coarse SaltCoarse Salt
Lemon PeelLemon Peel
AsparagusAsparagus
MushroomsMushrooms
PepperPepper
ThymeThyme
7
Mix incrème fraîche and cheese. DO AHEAD: Fillingcan be made 1 day ahead. Cover; chill.
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CheeseCheese
8
Position 1 rack in top third and 1 rack inbottom third of oven and preheat to 400°F.Mound filling atop pastry squares, leaving1/2-inch plain border.
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OvenOven
9
Bake tarts 12 minutes. Reverse sheets.Continue to bake tarts until crusts arepuffed and golden and filling is cookedthrough, about 10 minutes longer.
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OvenOven
10
Transferto plates; garnish with thyme sprigs.
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Fresh ThymeFresh Thyme
11
* Sold at most supermarkets and atspecialty foods stores.
DifficultyHard
Ready In45 m.
Servings8
Health Score6
Vegetarian
DietsLacto Ovo Vegetarian
Dish TypesSide Dish
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