Makes 8 tarts
Ingredients
1 17.3 oz package of puff pastry (2 sheets)
1/2 stick Unsalted butter
12oz Shitake mushrooms sliced 1/4in thick
1t Coarse kosher salt
1/2t Ground black pepper
1lb Asparagus spears sliced on the diagonal 1in pieces
1-1/2t Fresh thyme chopped
1-1/2t Finely grated lemon peel
1/2C Crème fraiche
1/2C Packed freshly grated Gruyere
1 Fresh thyme sprigs for garnish
Process
The following can be done a day ahead
Roll out each pastry sheet to 10in square
Cut into 4in squares
Using a small knife score 1/2in border around the edges (Do not cut through the pastry)
Cover and chill
Filling can also be made a day ahead
Melt butter in a large skillet over Medium-High heat
Add mushrooms
Sprinkle with 1/4t salt and 1/4t pepper
Sauté until tender and slightly browned
Transfer mushrooms to a large bowl
Cool for 15 minutes
Add asparagus, thyme, lemon peel, 3/4t coarse salt, 1/4t pepper
Mix in crème fraiche and cheese
Cover and chill
Day of
Position rack 1/3 from the top and another 1/3 from the bottom of the oven
Preheat the oven to 400F
Mound filling on top of pastry squares leaving 1/2 in border
Bake tarts for 12 minutes
Reverse sheets
Continue baking until crusts are puffed and golden and filling is cooked (about 10 minutes) Transfer to plates and garnish with thyme sprigs
