Finally this recipe makes an appearance.
I can’t believe I had this recipe ready to post in March 2010 but never got around to trying it. What a mistake, it is a delicious appetizer or even a brunch or main dish item.
Yesterday, I had a guy from our local camera shop come to my house and give me tips for taking better food pictures. (These may not be BETTER yet, I’m a work in progress when it comes to learning new things.) Like this recipe, it took be a year and a half to get around to using a gift card my husband had given me from the camera shop. But, I finally set things up and it was definitely beneficial and I hope my pictures eventually improve.
So, in anticipation for my visit I made these Mushroom Asparagus Tarts, a Sugar Plum Cake (will post that), some Rosemary Blue Cheese Wafers (coming soon), and a red cabbage and fennel salad (also to make an appearance). So I had all this food ready to take pictures of for my lesson and I just wanted to dig in and try some of it.
I could tell from the aroma of cooking the asparagus and mushrooms that this was going to be delicious, and how good they would taste with a glass of wine. I took this to our bunco group last night and everyone loved them. I can’t wait to make them again and may vary some of the ingredients and try tomato and caramelized onion for another time. I had four squares left and brought them home and it didn’t take long for my husband to gobble up a couple of them.
Yummy ingredients. Swiss would be nice with this recipe also.
I split my asparagus because it was the thicker variety. Saute in a little olive oil for about 5 minutes.
Coarsely chopped mushrooms get sautéed in a little butter.
Chopped fresh thyme (the more the better I think) and garlic.
Cut each piece of puffed pastry into 9 squares. Then using a small paring knife score around the edges but do not cut all the way through. Then these get baked for about 5-6 minutes.
After they have puffed and baked about 5-6 minutes they get spread with some of the mascarpone cheese and a tablespoon or two of the grated fontina cheese.
These get baked again for about 5 minutes until the cheese is melted a little.
Top with sautéed asparagus and mushrooms and then some parmesan cheese.
Don’t these look delicious.
Mushroom Asparagus Tart
1 bunch asparagus spears, broken in1 1/2″ pieces (cut in half if too thick)
1 tsp olive oil
salt and pepper to taste
16 oz. assorted mushrooms, chopped coarsely
1-2 Tbsp. butter
1/8 tsp salt
1/4 tsp ground black pepper
2 tsp. fresh thyme, plus more for garnish
2 garlic clove, minced
2 pre-made puff pastry sheet, defrosted just enough to be able to unfold
1 1/2 c. Fontina cheese, grated
Preheat your oven to 400°.
Snap off the woody ends of the asparagus. If you have thick asparagus cut in half lengthwise. Cut into 2″ pieces. Toss the Asparagus with the olive oil and saute about 5 minutes in a skillet, set aside.
In same sauté pan, heal until it is hot and then add the butter and chopped mushrooms. Saute these for about 5-7 minutes. Add the fresh thyme leaves, salt and pepper. Cook these until they just start to get tender, about 10 minutes.Add the garlic and cook another 5 minutes. Remove from heat.
Unfold the thawed puffed pastry sheets and cut each sheet into 9 squares. Using a small knife, score 1/2″ border (do not cut through pastry) around inside edges of each square. Bake these for about 5 minutes until they start to rise. Remove from oven Spread a small about (about 1 Tbsp.) of the Mascarpone cheese in the center of the square. Sprinkle about 1-2 Tbsp. of the Fontina cheese on top of the mascarpone cheese. Bake these for about 5-7 minutes and then remove from oven and top with some of the asparagus pieces and sautéed mushrooms. Sprinkle with Parmesan cheese and bake for another 10-15 minutes until golden brown. I think I cooked mine quite a bit longer to the the brownest/crunchiness I wanted.
Serve and enjoy.