Asparagus and Mushroom Tart
3 servings
Preparation time: about 40 minutes
1 sheet (225 g) butter puff pastry or one block (half a 397 g-package) Tenderflake puff pastry, thawed
1 tbsp (15 mL) Dijon mustard
2 tsp (10 mL) vegetable oil
2 shallots, sliced
1 cup (250 mL) sliced mushrooms
1 lb (500 g or 1 bunch) asparagus, tough bottom ends snapped off
1 clove garlic, minced
Salt and pepper
4 slices prosciutto (optional)
1 cup (250 mL) shredded Havarti or smoked Cheddar cheese
Preheat oven to 400 F (200 C). Unroll sheet of puff pastry, or roll out block to a 10-by-10-inch (25-by-25-cm) square. Place on parchment-lined baking sheet. Brush mustard over surface. Poke entire surface with a fork. Bake for 12 minutes; leave oven on.
Meanwhile, in a large skillet, heat oil over medium heat. Add shallots and mushrooms; cook 2 minutes. Add asparagus and garlic; cook for 2 minutes more, stirring often.Add prosciutto slices - cook until somewhat crispy - about 5 minutes. Remove from heat. Season with salt and pepper.
Arrange mushroom and asparagus over pastry. Top with grated cheese, leaving a ½-inch (2.5-cm) border.
Return tart to oven; bake another 15 minutes, until pastry is golden brown and cheese is melted. Let stand on sheet on wire rack for 5 minutes before cutting to serve.