Easier to make than you would think, these wonderful asparagus and mushroom tarts are great as either a first course or main dish. Able to be prepared ahead of time, it takes only a few minutes to spoon the filling into the tart shells for fast preparation. This great dish is a celebration of springtime - enjoy!
Instructions
1. Preheat oven to 400 Place puff pastry on a lightly floured work surface and gently flatten seams with a rolling pin. Cut sheet into 4 equal squares.With a sharp knife, lightly score around each square, creating a 2/3 inch border around the outside edge. Be careful not to cut all the way through, you just want it scored so that the border puffs and creates the edges. Transfer squares to a baking sheet, cover and refrigerate.
2. Trim bottom tough end off of asparagus spears and cut in to 1 inch pieces. Set asideSaute mushrooms in butter with garlic until softened. Place mushrooms, asparagus, diced and seeded tomatoes, tarragon, lemon zest together in mixing bowl. Toss together. Salt and pepper to taste. Let cool at least 5 minutes before adding 1/4 cup creme fraiche and cheese. Toss together lightly.
3. Divide asparagus/mushroom mixture evenly, placing within the borders of the puff pastry. Bake until sides have puffed and are golden brown - and filling is hot - about 20 minutes.
4. Creme Fraiche:Whisk together whipping cream and sour cream in a medium bowl. Let stand at room temperature until thickened - 6 hours or longer. Cover and refrigerate. Can be kept covered and refrigerated about 1 week.
Tags: puff pastry, Toss together