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.