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Mushroom, Asparagus and Goat Cheese Tart

Ready in 30 minutes
Prep 10 minutes
Cook 20 minutes
6
SERVINGS
METRIC
IMPERIAL

  • 15 ml olive oil
  • 500 g fresh mixed mushrooms (crimini, shiitake, oyster)
  • 1 450 g package frozen puff pastry
  • 2 eggs
  • 7 ml italian herbs
  • 80 g softened goat cheese
  • 30 ml milk
  • 15 asparagus spears, ends trimmed
  • salt and pepper to taste

Topping

  • 30 ml goat cheese, crumbled
A flaky pastry crust is filled with seasoned eggs, fresh asparagus, creamy goat cheese and a roasted medley of mushrooms. The use of pre-made puff pastry makes this tart easy to put together for a weekend lunch or quick appetizer.

Instructions

Step 1:
In a large pan, add olive oil. Cook mushrooms over medium-high heat for 5-8 minutes, or until moisture has been released.

Step 2:
Preheat oven to 350°F/175°C.

Step 3:
On a lightly floured surface, roll out both pastry sheets. Transfer to a parchment-lined baking sheet. Fold over edges all around the pastry sheet to make a raised crust.

Step 4:
In a small bowl, whisk together eggs, Italian herbs, salt, pepper, softened goat cheese, and milk. Divide the mixture between both pastry crusts.

Step 5:
Place asparagus spears across the top of the egg mixture. Spoon cooked mushrooms over asparagus. Crumble the remaining goat cheese evenly over the entire tart. If desired, brush the crust with egg wash*.

Step 6:
Bake tart for 20-25 minutes or until eggs are set, asparagus is tender, and crust is golden.

Recipe developed in partnership with Mushrooms Canada.

Tips
  • What tool should be used to apply egg wash to the crust?
  • How do you make an egg wash?
  • What effect does brushing the crust with an egg wash have?

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