ROASTED MUSHROOM AND ASPARAGUS TART

ROASTED MUSHROOM AND ASPARAGUS TART image

Categories Bake

Yield 12

Number Of Ingredients 9

2 sheets frozen puff pastry, defrosted
12 ounces fontina cheese, grated
4 medium-small muchrooms, slice very thin
1-3 large garlic cloves, pressed
4-6 asparagus spears, trimmed and sliced
1 tsp thyme
1 tsp rosemary or sage
2 tbsp olive oil
Salt and pepper

Steps:

Preheat oven to 400 F. Line a rimmed baking tray with parchment paper. Cut puff pastry along folded lines and gently pull on all sides to stretch out (if using different puff pastry, slice into rectangular pieces about 4-6 inches wide and as along as will fit on baking tray). Place each piece about 1-2 inches apart on baking tray. Prick dough all over with a fork so pastry does not rise. Spread cheese over dough, making sure to go all the way to the edge of the dough. Place asparagus, mushrooms, garlic and herbs in a bowl and toss with olive oil and salt and pepper. Top cheese with mixture and place in oven and bake until puff pastry is golden brown, about 30-35 minutes. Slice each tart into 1 1/2 inch strips and serve.