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  • Michelle Schwartz

Asparagus Mushroom Tart


There are lots of ways to enjoy spring's bounty of fresh, crisp asparagus. Of course, you can't go wrong roasting or grilling it with a little olive oil and your favorite herbs and spices. But, if you want to up your game beyond the classic dinner/cookout side-dish (think appetizer, brunch or even vegetarian entrée), try this elegant-but-simple asparagus tart recipe featuring the earthy flavors of mushrooms, parsley and gruyere cheese. 

(Fun fact: gruyere is a hard yellow cheese named after a town in Switzerland.)

Our asparagus is almost done for the season but we are still getting a few stalks so maybe I'll have to whip up some of this yummy tart before it's done!

1/2 frozen puff pastry, thawed

1 tablespoon olive oil

1 large egg

1 teaspoon water

1/2 cup whole milk ricotta

1 tablespoon olive oil

1 small shallot, minced

6 ounces button mushrooms, sliced

3/4 pound asparagus, sliced 

1 ounce gruyere cheese, shredded

1. Preheat oven to 375 degrees.

2. Unfold puff pastry and place on a sheet tray covered with parchment paper and lightly dusted with flour. 

3. In a small mixing bowl, combine egg and water. Whisk until well combined, then lightly brush over top of pastry, reserving 1 tablespoon. Sprinkle with parsley and refrigerate for 20 minutes.

4. In a small bowl, combine ricotta, salt, pepper and the reserved 1 tablespoon of egg wash. Stir until well combined, then set aside. 

5. In a large skillet, heat oil on medium-low heat. Add minced shallot and cook for 2 minutes, then add mushrooms. Cook, stirring occasionally, for 5 to 6 minutes, until mushrooms have softened. Stir in asparagus and continue to cook for another 5 to 6 minutes, until asparagus starts to soften. 

6. Spread ricotta over the puff pastry, leaving a ½-inch to 1-inch border. Add cooked asparagus mixture and sprinkle with gruyere. Bake for 35 to 40 minutes, until puff pastry is golden and bottom looks crisp. 

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