Asparagus and Mushroom Tarts

From the kitchen of Carly

Buttery puff pastry squares topped with sautéed shiitake mushrooms, tender asparagus, and a tangy crème fraîche base, finished with melted Gruyère and bright lemon zest. Elegant enough for company, simple enough for weeknight dinner.

Asparagus and Mushroom Tarts

Puff pastry squares turn elegant with a warm, garlicky filling of tender shiitake and asparagus bound together in crème fraîche. The trick is cooling the mushrooms before mixing so the filling stays cool enough to frost the pastry without melting it before it hits the oven. Golden, puffed borders and a creamy center make these feel like restaurant food you made at home.

Prep
n/a
Cook
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Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 117.3-ounce package frozen puff pastry , thawed
  • 1/4 cupunsalted butter
  • 12 ozfresh shiitake mushrooms, stemmed, caps cut into 1/4-inch-wide strips
  • 1 tspcoarse kosher salt, divided
  • 1/2 tspcoarsely ground black pepper, divided
  • 1 lbslender asparagus spears, trimmed, cut on diagonal into 1-inch pieces
  • 1 1/2 tspchopped fresh thyme
  • 1 1/2 tspfinely grated lemon peel
  • 1/2 cupcrème fraîche*
  • 1/2 cupcoarsely grated Gruyère cheese
  • 1Fresh thyme sprigs

Instructions

  1. Roll each pastry sheet out on a work surface into a 10-inch square, then cut each into 4 smaller squares. Score a 1/2-inch border around the inside edge of each square with a small knife, pressing firmly but not cutting all the way through. Arrange the squares across 2 rimmed baking sheets and refrigerate until needed, up to 1 day ahead.

  2. Melt the butter in a heavy large skillet over medium-high heat. Once it foams, add the mushrooms and season with 1/4 teaspoon coarse salt and 1/4 teaspoon pepper. Sauté until tender and lightly browned, about 4 minutes, then scrape the mushrooms into a large bowl and let them cool for 15 minutes. Add the asparagus, chopped thyme, lemon peel, 3/4 teaspoon coarse salt, and the remaining 1/4 teaspoon pepper, then fold in the crème fraîche and Gruyère. The filling can be made up to 1 day ahead and kept covered in the refrigerator.

  3. Position one oven rack in the top third and another in the bottom third, then preheat to 400°F. Pile the filling onto each pastry square, keeping the 1/2-inch scored border clear.

  4. Slide both sheets into the oven and bake for 12 minutes. Swap the positions of the sheets, then continue baking until the crusts are puffed and golden and the filling is cooked through, about 10 more minutes. Plate the tarts and finish each with a few fresh thyme sprigs.

  5. Crème fraîche is available at most supermarkets and specialty foods stores.

Tips from the kitchen

  • Score the pastry border but don't cut all the way through, so steam can lift the edges while the center stays flat and sturdy for the filling.
  • Let the sautéed mushrooms cool completely before mixing in crème fraîche and cheese, otherwise the warm mixture will soften the pastry prematurely.
  • Use two oven racks staggered (top and bottom thirds) and rotate the baking sheets halfway through so both tarts brown evenly and puff at the same rate.

Variations

  • Swap the shiitake for cremini or oyster mushrooms if you want something milder, though you'll lose the earthy depth that makes these memorable.
  • Add 2 tablespoons of sautéed shallots to the filling for sweetness and an extra layer of flavor that works especially well with the lemon peel.
  • Use ricotta mixed with a little Parmesan in place of crème fraîche for a lighter, more delicate texture that still holds the vegetables together.
  • Stir in a teaspoon of Dijon mustard or white miso to the filling for a subtle savory punch that wakes up the earthiness of the mushrooms.

Make ahead and storage

Leftovers keep in the fridge for up to 2 days in an airtight container. Reheat gently in a 300°F oven for 5 to 8 minutes to restore the pastry's crispness without drying out the filling. Freezing is not recommended as the pastry texture suffers.