Goat Cheese and Mushroom Asparagus Tart

1 tart
10 min prep time
25 min total time

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.

Ingredients

For the mushrooms

1 tablespoon unsalted butter

6 ounces shiitake mushrooms, thinly sliced

1/4 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

For the asparagus

1 clove garlic, minced

For the asparagus topping

1/4 teaspoon kosher salt

1/4 teaspoon black pepper

For the tart

4 oz Vermont Creamery Classic Goat Cheese at room temperature, divided

1 tablespoon olive oil

1 sheet puff pastry, thawed

Optional toppings

handful 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 _Image

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.

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