Goat Cheese & Mushroom Asparagus Tart
Servings:
1 tart
prep time:
10 mins
cook time:
15 mins
Total time:
25 mins
Ingredients
FOR THE MUSHROOMS
-
Vermont Creamery Unsalted Cultured Butter - 82% Butterfat
1 tablespoon
-
6 ounces shiitake mushrooms, thinly sliced
-
¼ teaspoons kosher salt
FOR THE ASPARAGUS TOPPING
-
6 ounces asparagus, trimmed and sliced 1/4 inch thin
-
2 scallions, both white and green parts, thinly sliced
-
1 tablespoon olive oil
-
1 clove garlic, minced
-
¼ teaspoon kosher salt
-
¼ teaspoon black pepper
FOR THE TART
-
Vermont Creamery Classic Goat Cheese
4 ounces room temperature
-
1 tablespoon olive oil
-
1 sheet puff pastry, thawed
OPTIONAL TOPPINGS
-
handful fresh arugula
-
9 slices Prosciutto
Directions
- Preheat oven to 425ºF.
- Line a baking sheet with parchment paper and set aside.
- Melt butter in a skillet. Add in the mushrooms. Cook, stirring frequently, until they are softened and reduced in size. Season with salt and set aside to cool.
to make the asparagus topping
- Gently mix asparagus, scallions, garlic, salt and pepper in a bowl. Reserve 1 tablespoon of the goat cheese and set aside.
- Mix the rest of the goat cheese and olive oil in a bowl.
to assemble the tart
- Carefully unfold the puff pastry on a lightly floured surface. Using a roller, roll it into a 10x10 square dough. Transfer it onto the parchment lined sheet.
- Spread goat cheese-oil mixture over the puff pastry leaving 1-inch border throughout the sides. Top it off with mushrooms and asparagus mixture making sure that they are evenly distributed throughout the tart.
- Brush sides with a little bit of water and fold it onto itself, towards the middle, on all sides.
- Bake in the oven for 15 minutes or until the sides of the tart turn golden brown.
- Let it cool for 5 minutes. Scatter the reserved goat cheese in small chunks all over the tart. If using, garnish with arugula and prosciutto.
- Slice it into smaller pieces and serve while it is still warm.
