Asparagus and Mushroom Tarts

1/2 pd slim asparagus
2 tbsp unsalted butter
6 oz shiitake mushrooms, tough stems removed, and mushrooms cut into 1/4-inch julienne strips)
3/4 tsp dried tarragon leaves
3/4 tsp grated lemon zest
Kosher salt
Freshly ground black pepper
1 sheet puff pastry from a 17.3 ounce package, defrosted (See note.)
1/4 cup crème fraîche
1/4 cup grated Gruyère cheese
2 to 3 tsp chopped fresh tarragon or 4 tarragon sprigs for garnish, optional

1. Arrange a rack at center position and preheat oven to 400 degrees F.

2. Break or cut off and discard the tough ends of the asparagus. Then cut spears on the diagonal into 1-inch pieces, and place them in a medium bowl.

3. Melt butter in a medium skillet over medium high heat. When hot, add mushrooms and sauté, stirring, until softened and lightly browned, about 4 minutes. Transfer mushrooms to the bowl with asparagus. Stir in tarragon, lemon zest, 1/2 teaspoon salt, and several grinds of black pepper, and mix well. Cool mixture 5 minutes, then stir in the crème fraiche and Gruyère. (Filling can be prepared 2 hours ahead; cover and refrigerate. Bring to room temperature 30 minutes before using.)

4. Place puff pastry sheet on a lightly floured work surface, and with a rolling pin, gently flatten the seams. Cut sheet into four equal squares. With a sharp knife, lightly score a 3/4 inch border along the inside edge of each pastry square, taking care not to cut all the way through the dough. (You simply want to trace a frame within each square, which will rise around the filling and form the sides of each tart.) Transfer squares to a baking sheet. (Squares can be prepared 2 hours ahead; cover and refrigerate.)

5. Divide asparagus mixture evenly and spread within borders of each square. Bake tarts until sides have puffed and are golden brown and filling is hot, about 20 minutes. Watch carefully.

6. Garnish each tart with a sprinkle of chopped tarragon or a sprig  if desired. Serves 4.

Note: Pepperidge Farm’s 17.3 oz packages of frozen puff pastry, which contain two 9-inch squares, work well in this recipe.

Copyright Betty Rosbottom 2018