Goat Cheese and Mushroom Asparagus Tart 1 tart 10 min prep time 25 min total time Facebook Twitter Pinterest Email Print Your Name* Your Email* Your Friend's Email* Goat cheese spread on a buttery puff pastry sheet, topped off with mushrooms and asparagus and baked for perfection. Ready in less than 30 minutes, this easy to make asparagus puff pastry appetizer is perfect for any of your upcoming spring picnic, potluck, and dinner parties. IngredientsFor the mushrooms1 tablespoon unsalted butter 6 ounces shiitake mushrooms, thinly sliced 1/4 teaspoons kosher salt For the asparagus topping6 ounces asparagus, trimmed and sliced 1/4 inch thin 2 scallions, both white and green parts, thinly sliced 1 tablespoon olive oil For the asparagus1 clove garlic, minced For the asparagus topping1/4 teaspoon kosher salt 1/4 teaspoon black pepper For the tart4 oz Vermont Creamery Classic Goat Cheese at room temperature, divided 1 tablespoon olive oil 1 sheet puff pastry, thawed Optional toppingshandful fresh arugula 9 slices Prosciutto Directions STEP 1 Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside. STEP 2 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. STEP 3 To make the asparagus topping: Gently mix asparagus, scallions, garlic, salt and pepper in a bowl. STEP 4 Reserve 1 tablespoon of the of the goat cheese and set aside. STEP 5 Mix the rest of the goat cheese and olive oil in a bowl. STEP 6 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. STEP 7 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. STEP 8 Brush sides with a little bit of water and fold it onto itself, towards the middle, on all sides. STEP 9 Bake in the oven for 15 minutes or until the sides of the tart turn golden brown. STEP 10 Let it cool for 5 minutes. Scatter the reserved goat cheese in small chunks all over the tart. STEP 11 If using, garnish with arugula and prosciutto. STEP 12 Slice it into smaller pieces and serve while it is still warm. Foolproof Living Foolproof Living Aysegul Sanford is the author and photographer behind the food blog, Foolproof Living. She resides in Atlanta, GA with her husband. Originally from Turkey, she incorporates her mother's cooking techniques and recipes in her daily cooking and makes it a priority to use fresh and local ingredients that are in season. Her motto in life is "if you can read then you can cook." To learn more about Aysegul, visit her blog, Foolproof Living. Related Recipes Pairing: Spreadable Goat Cheese + Hanky Panky Summer Vegetable Tart White Prosciutto Flatbread With Arugula and Mascarpone Autumn Spiced Cinnamon Buns with Crème Fraîche Icing Goat Cheese Parfait DIY Chevre Log with Raspberries