Recipe by Betty Rosbottom
Serves 8 with side salad for lunch
1 package frozen puff pastry -- 17.13 ounces
1/4 cup unsalted butter
12 oz mushrooms -- stemmed, caps cut into 1/4-inch-wide strips
1 tsp kosher salt -- divided
1/2 tsp black pepper -- divided
1 lb asparagus spears -- slender - trimmed, cut on diagonal into 1-inch pieces
1 1/2 teaspoons fresh thyme -- chopped
1 1/2 tsp lemon zest
1/2 cup crème fraîche
1/2 cup Gruyère cheese -- (packed) coarsely grated
Fresh thyme sprigs (for garnish)
Roll out each pastry sheet on work surface to 10-inch square. Cut each
into 4 squares. Using small knife, score 1/2-inch border (do not cut
through pastry) around inside edges of each square. Arrange squares on 2
rimmed baking sheets. **DO AHEAD Can be made 1 day ahead. Cover and
chill.**
Melt butter in heavy large skillet over medium-high heat. Add mushrooms;
sprinkle with 1/4 teaspoon coarse salt and 1/4 teaspoon pepper. Sauté
until tender and lightly browned, about 4 minutes. Transfer mushrooms to
large bowl; cool 15 minutes. Add asparagus, chopped thyme, lemon peel, 3/4
teaspoon coarse salt, and 1/4 teaspoon pepper to mushrooms. Mix in crème
fraîche and cheese. **DO AHEAD Filling can be made 1 day ahead. Cover;
chill.**
Preheat oven to 400°F. Mound filling atop pastry squares, leaving 1/2-inch
plain border.
Bake tarts 12 minutes. Reverse sheets. Continue to bake tarts until crusts
are puffed and golden and filling is cooked through, about 10 minutes
longer. Transfer to plates; garnish with thyme sprigs.
Source: Epicurious.com
