Savory Mushroom Asparagus Tart
This deliciously earthy, savory mushroom asparagus tart is the perfect counterpart to the usual sweet breakfast tarts. Tender asparagus, Baby Bella mushrooms and smoked Gouda cheese are the stars of this yummy puff pastry breakfast treat.
what is a Savory Mushroom Asparagus Tart
This savory mushroom asparagus tart is the perfect edition to your breakfast table. It is packed full of delicious flavors, healthy fresh veggies and good proteins! It doesn’t take long to whip up and is an impressive and easy dish for the novice baker. I love to serve these for special occasions, tea parties, and Saturday mornings that need a little oomph. I love a good savory tart to contrast all the sweet treats that are so easy to end up on the brunch or breakfast table!
Ingredients for Savory Mushroom Asparagus Tart
To make this recipe, all you need is:
- 1 Package frozen puff pastry sheets
- 3/4 Cup Smoked Gouda Cheese, shredded
- 3 oz Mascarpone Cheese
- 2 Tbsp Fresh Parsley, chopped
- 1 Tbsp Milk
- 1 tsp Lemon Zest
- 18 Spears Asparagus
- 1 Tbsp Soy Sauce
- 3 oz Baby Bella Mushrooms
- 2-3 oz Prosciutto
- 6 eggs optional
How to make Savory Mushroom Asparagus Tart
First, preheat the oven to 425 and line a large baking sheet with parchment paper. Allow the puff pastry to thaw until it can be easily unfolded- maybe 15- 30 minutes, but no longer than 40.
Then, carefully cut the puff pastry into six- four inch rectangles, using the folds as guidelines. Next, using a pairing knife, carefully score at 1/4 inch all around the edges and prick the centers with a fork.
Bake the pastries for ten minutes. Then, while the pastries are baking, wash and chop the asparagus and mushrooms, parsley and Prosciutto. Toss with the veggies with soy sauce and set aside until ready to assemble.
Zest the lemon and set aside. In a mixing bowl, stir together the Mascarpone, Fresh Parsley, milk, and HALF of the smoked Gouda until blended.
Remove the pastries from the oven and press down the centers with the back of a fork to create a dip in the centers.
Next, spoon out 1-2 Tbsp of the cheese mixture onto the center of each puff pastry and carefully spread, staying inside the scored area.
Finally, arrange the asparagus and mushrooms onto each tart, then sprinkle liberally the remaining smoked Gouda cheese, lemon zest and chopped Prosciutto. Then place back into the oven and bake for 15 minutes, or until the edges of the tart are golden brown.
Remove the tarts from the oven and top with a sunny side up fried egg. Salt and pepper to taste! Enjoy!
faq and substitutions
Can I use a different type of cheese? Sure! Play around with different cheeses to find the one you like best. A few suggestions for cheese to try would be Goat Cheese, Muenster cheese, Gruyere Cheese, or Feta.
Can I substitute Phyllo Dough for the Puff Pastry? Unfortunately not. Phyllo has a much different texture and requires different baking instructions.
Are there other types of mushrooms that I could substitute? Of course! Baby Bella’s are widely available, but you could also use Shiitake or sliced Portabella.
What can I substitute for the Prosciutto? If you aren’t a fan of Prosciutto or you can’t find it, feel free to substitute your favorite bacon. Just chop thin and follow the recipe instructions. The results will be very similar.
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Savory Mushroom Asparagus Tart
Ingredients
- 1 Package frozen puff pastry sheets
- 3/4 Cup Smoked Gouda Cheese, shredded
- 3 oz Mascarpone Cheese
- 2 Tbsp Fresh Parsley, chopped
- 1 Tbsp Milk
- 1 Tbsp Soy Sauce
- 1 Tbsp Lemon Zest
- 18 Spears Asparagus
- 3 oz Baby Bella Mushrooms
- 2-3 oz Prosciutto
- 6 eggs optional
Instructions
- Preheat the oven to 425 and line a large baking sheet with parchment paper. Allow the puff pastry to thaw until it can be easily unfolded- maybe 15- 30 minutes, but no longer than 40.1 Package frozen puff pastry sheets
- Then, carefully cut the puff pastry into six- four inch rectangles, using the folds as guidelines. Next, using a pairing knife, carefully score at 1/4 inch all around the edges and prick the centers with a fork.
- Bake the pastries for ten minutes.
- While the pastries are baking, wash and chop the asparagus and mushrooms, parsley and Prosciutto. Then, toss with the veggies with soy sauce and set aside until ready to assemble.1 Tbsp Soy Sauce, 18 Spears Asparagus, 3 oz Baby Bella Mushrooms
- Zest the lemon and set aside.1 Tbsp Lemon Zest
- In a mixing bowl, stir together the Mascarpone, Fresh Parsley, milk, and HALF of the smoked Gouda until blended.3/4 Cup Smoked Gouda Cheese, shredded, 3 oz Mascarpone Cheese, 2 Tbsp Fresh Parsley, chopped, 1 Tbsp Milk
- Remove the pastries from the oven and press down the centers with the back of a fork to create a dip in the centers.
- Spoon out 1-2 Tbsp of the cheese mixture onto the center of each puff pastry and carefully spread, staying inside the scored area.
- Arrange the asparagus and mushrooms onto each tart, then sprinkle liberally the remaining smoked Gouda cheese, lemon zest and chopped prosciutto.1 Tbsp Lemon Zest, 2-3 oz Prosciutto
- Place back into the oven and bake for 15 minutes, or until the edges of the tart are golden brown.
- Remove the tarts from the oven and top with a sunny side up fried egg. Salt and pepper to taste! Enjoy!6 eggs optional
