Oct 6, 2021

Savoury Asparagus Tart

A delicious and easy to make Goat Cheese and Mushroom Asparagus Tart with Puff Pastry. Ready in less than 30 minutes, this easy to make asparagus puff pastry appetizer is perfect for any of your upcoming spring picnic, potluck, and dinner parties.

Author: Fool Proof Living

Prep time: 10 mins

Cook time: 15 mins

Serves: 4 servings

Ingredients

For the mushrooms:

1 tablespoon unsalted butter
170g shiitake mushrooms thinly sliced, but any mushroom would work.
¼ teaspoon kosher salt

For the asparagus topping:

170g asparagus trimmed and sliced ¼ inch thin (approx. 1 cup)
2 scallions both white and green parts thinly sliced
1 tablespoon olive oil
1 clove of garlic minced
¼ teaspoon kosher salt
¼ teaspoon black pepper

For the tart:

120g goat cheese at room temperature – divided
1 tablespoon olive oil
1 sheet of puff pastry 9×9 ½, thawed

Optional toppings:

Handful of fresh arugula
9 slices Prosciutto

Instructions

Pre-heat the oven to 220 C degrees.
Line a baking sheet with parchment paper and set aside.
Melt butter in a skillet. Add in the mushrooms. Cook, stirring frequently, until they are softened and reduced in size. Season with salt and set aside to cool.
To make the asparagus topping: Gently mix asparagus, scallions, garlic, salt and pepper in a bowl.
Reserve 1 tablespoon of the goat cheese and set aside.
Mix the rest of the goat cheese and olive oil in a bowl.
To assemble the tart: Carefully unfold the puff pastry on a lightly floured surface. Using a roller, roll it into a 10×10 square dough. Transfer it onto the parchment lined sheet.
Spread goat cheese-oil mixture over the puff pastry leaving 1-inch border throughout the sides. Top it off with mushrooms and asparagus mixture making sure that they are evenly distributed throughout the tart.
Brush sides with a little bit of water and fold it onto itself, towards the middle, on all sides.
Bake in the oven for 15 minutes or until the sides of the tart turn golden brown.
Let it cool for 5 minutes. Scatter the reserved goat cheese in small chunks all over the tart.
If using, garnish with arugula and prosciutto.
Slice it into smaller pieces and serve while it is still warm.