Recipes | Ontario Asparagus and Mushroom Tart
Ontario Asparagus and Mushroom Tart
Serve this delectable tart for a light meal with a green salad or cut into small squares for appetizers.
Ingredients
Servings
- 2 1/2 Cups Ontario Shiitake Mushrooms, Stemmed and Cut into 1/4 Inch Slices
- 2 Tbsp. Butter
- 1 Sheet Pre-Rolled Frozen Puff Pastry
- Flour for Rolling
- 1 Egg Yolk
- 1/2 lb. Ontario Asparagus, Trimmed and Cut Into 1-Inch Pieces
- 1 Tsp. Chopped Fresh Thyme
- 1 Tsp. Grated Lemon Rind
- 1/2 Tsp. Salt
- 1/2 Tsp. Freshly Ground Black Pepper
- 1/4 Cup Sour Cream
- 1/2 Cup Shredded Gruyere Cheese, Divided
Instructions
Step 1
In medium skillet, cook sliced mushrooms in butter over medium-high heat, until lightly browned, about 4 minutes. Transfer to large bowl to cool for at least 10 minutes.Step 2
Lightly dust a work surface with flour and gently unfold pastry sheet. Roll pastry, eliminating creases, to 10 by 12-inch (25 X 30 cm) rectangle. Cut rectangle in half lengthwise to make two 5 by 12-inch (6.5 X 30 cm) rectangles. Transfer both to parchment lined baking sheet. Using small knife, score ½-inch (1 cm) border (do not cut through) around the inside edges of each rectangle. Whisk egg yolk with 1 tsp (5 mL) water. Brush a little of egg mixture along the borders (discard remaining).Step 3
Add asparagus, thyme, lemon rind, salt and pepper to the mushrooms. Stir in sour cream and half cheese. Mound filling evenly atop pastry rectangles and spread inside created borders. Sprinkle with remaining cheese.Step 4
Bake at 400°F (200°C) for about 25 minutes or until pastry is browned and asparagus is tender. Slice and serve warm.
