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Savory Mushroom Asparagus Tart

Savory Mushroom Asparagus Tart

Callie Morgan
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.
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Prep Time 20 minutes
Cook Time 24 minutes
Total Time 44 minutes
Course Breakfast
Cuisine American
Servings 6 Tarts

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

Notes

Storage information: Pastries can be stored for up to two days in the refrigerator in an airtight container.
Keyword asparagus, Breakfast, brunch, mother's day, mushrooms, savory tart, smoked gouda