Asparagus and Mushroom Tarts

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 29 Ene 2026

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These elegant asparagus and mushroom tarts are a wonderful way to celebrate seasonal produce. Using shop-bought puff pastry makes them incredibly simple to prepare, while the combination of earthy shiitake mushrooms and vibrant asparagus spears creates a sophisticated flavour profile. A hint of lemon zest and fresh thyme adds a bright, aromatic lift to the rich crème fraîche and Gruyère base, ensuring every bite is perfectly balanced.

This vegetarian dish works beautifully as an impressive starter for a dinner party or as a light lunch served alongside a crisp green salad. Because the pastry can be prepped and the filling mixed a day in advance, these tarts are a stress-free option for entertaining guests. Simply assemble and bake until golden for a reliable crowd-pleaser that tastes just as good as it looks.

Ingredients for Asparagus and Mushroom Tarts

1 17.90g package frozen puff pastry (2 sheets), thawed
60g (1/2 barra) de mantequilla sin sal
350g fresh shiitake mushrooms, stemmed, caps cut into 1/4-inch-wide strips
1 cucharadita de sal kosher gruesa, dividida
1/2 teaspoons coarsely ground black pepper, divided
450g slender asparagus spears, trimmed, cut on diagonal into 1-inch pieces
1 1/2 teaspoons chopped fresh thyme
1 1/2 teaspoons finely grated lemon peel
80g crème fraîche*
60g (packed) coarsely grated Gruyère cheese (about 60g )
Fresh thyme sprigs (for garnish)

How to make Asparagus and Mushroom Tarts

Roll out each pastry sheet on work surface to 10-inch square. Cut each into 4 squares. Using small knife, score 1/2-inch border (do not cut through pastry) around inside edges of each square. Arrange squares on 2 rimmed baking sheets. DO AHEAD: Can be made 1 day ahead. Cover and chill.

Melt butter in heavy large skillet over medium-high heat. Add mushrooms; sprinkle with 1/4 teaspoons coarse salt and 1/4 teaspoons pepper. Sauté until tender and lightly browned, about 4 minutes. Transfer mushrooms to large bowl; cool 15 minutes. Add asparagus, chopped thyme, lemon peel, 3/4 teaspoons coarse salt, and 1/4 teaspoons pepper to mushrooms. Mix in crème fraîche and cheese. DO AHEAD: Filling can be made 1 day ahead. Cover; chill.

Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 204°C. Mound filling atop pastry squares, leaving 1/2-inch plain border.

Bake tarts 12 minutes. Reverse sheets. Continue to bake tarts until crusts are puffed and golden and filling is cooked through, about 10 minutes longer. Transfer to plates; garnish with thyme sprigs.

Sold at most supermarkets and at specialty foods stores.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.