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 tart.
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.