Asparagus & Mushroom Tart
At only 3 calories a spear, asparagus is a nutrient-dense food that is fiber-packed and rich in protein, vitamins and minerals including Vitamin K, Vitamin C, Vitamin A, folic acid, potassium and manganese. Look for firm stalks, tightly closed tips, and stems that are not dry or split. To store, wrap the stems in a damp paper towel and place in the refrigerator. For the best flavor, asparagus should be eaten within two days of its purchase date.
Prep Time: 20 minutes | Cooking TIme: 15 minutes | Yields 8 tarts
2 sheets frozen puff pastry
4 Tbsp unsalted butter
1 large yellow onion, thinly sliced
1 tsp salt
1 bunch medium-sized asparagus
8 oz shiitake mushrooms, sliced
8 oz crimini mushrooms, sliced
1 tsp thyme, chopped
Fresh ground black pepper
4 oz goat cheese
While you prepare the sauté thaw 2 puff pastry sheets at room temperature until pliable.
Heat 2 tablespoons butter in sauté pan over medium heat. Add onions and salt and sauté until golden brown, 15 to 20 minutes. Stir occasionally.
Heat remaining 2 tablespoons butter and sauté asparagus and mushrooms over medium heat, 5 to 8 minutes. Add thyme and season with salt and pepper. Remove from pan and chill.
Preheat oven to 350°. Cut each puff pastry sheet into four equal squares and place on baking sheets lined with parchment paper. Place parchment paper on top of the puff pastry, then another baking sheet on top, like a sandwich with the puff pastry between the baking sheets.
Bake for 12 to 15 minutes until golden brown.
Scatter the onions, mushroom, asparagus and goat cheese onto the pastry and bake for another 6 to 7 minutes. Remove from oven and serve.