Cheesy Mushroom Asparagus Tart
This Cheesy Mushroom Asparagus Tart features flaky puff pastry piled with savory mushrooms, tender asparagus and plenty of melted cheese. It’s an easy yet elegant recipe that’s perfect for an appetizer or side dish!
This Cheesy Mushrooms Asparagus Tart post is sponsored by Cabot Creamery, but the recipe and opinions are entirely my own. Thank you for supporting the brands that support Spiced!
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Say hello to your new favorite side dish! This Cheesy Mushroom Asparagus Tart might sound fancy, but it’s actually incredibly easy to make. Melting cheese on top of veggies has been a classic side dish for years. We’re taking that idea and giving it a boost with this delicious tart!
This super easy tart recipe works well as a side dish or an appetizer. Puff pastry provides a flaky, buttery crust that pairs well with the tender vegetables and melted cheese. Ready in about 30 minutes, this asparagus and mushroom puff pastry tart is perfect for casual meals with the family or elevated dinner parties with friends. It’s the perfect way to enjoy the fresh veggies and flavors of spring!
Cheesy Mushroom Asparagus Tart
The secret to this recipe isn’t really a secret at all – use good quality ingredients. I used Cabot’s Monterey Jack cheese alongside tender, thin asparagus spears. And for the mushrooms, I used a combination of various mushrooms that I found in the produce section – baby bella, shiitake and oyster mushrooms. That’s it. Add in some seasonings and a piece of puff pastry, and you’ve got a delicious recipe ready to go.
Ingredients
- Mushrooms. As noted above, this recipe lends itself to a variety of sliced and/or chopped mushrooms. 16 oz. of mushrooms might look like a lot, but mushrooms contain a lot of water. Sauteing the mushrooms first tenderizes them a bit as well as reduces excess moisture.
- Asparagus. Look for thin, fresh asparagus spears. Back home, bend each individual spear until the woody end naturally snaps off at the tender point. We’ll be using the tops of the asparagus for this recipe. The tough ends can be chopped and frozen – they’re great to toss into soup later!
- Puff Pastry. I used one sheet of frozen puff pastry for this tart. Make sure to allow time for the pastry to thaw (overnight in the fridge or ~40 minutes at room temperature). A sheet of puff pastry is ~9″x9″. To make this tart, roll the puff pastry out into a ~10″x14″ rectangle. It’s ok if it’s not perfect – rustic works well with this type of recipe!
- Cabot Monterey Jack Cheese. Cabot’s Monterey Jack cheese is the perfect melting cheese for this tart. It melts smoothly, and the mild flavor is perfect when paired with the asparagus and mushrooms.
- Seasonings. You’ll need a handful of other basic ingredients to finish off this recipe – namely salt, pepper, garlic, dried oregano and a bit of olive oil.
How to Make a Puff Pastry Tart
This recipe involves a few basic steps – none of which are very difficult!
- Prep the Puff Pastry. To get things started, roll the puff pastry out into a rectangle. Use the back of a sharp knife to score a 1″ border around the edges. Then use a fork to dock the center of the puff pastry every ½” to prevent the puff pastry from puffing up too much in the oven. Bake for ~15 minutes.
- Sauté the Mushrooms and Prep the Asparagus. While the puff pastry is baking, the mushrooms get sauteed in a skillet with olive oil and a bit of butter for 6-8 minutes, or until tender. Snap the woody ends off of the asparagus spears and set them aside.
- Assemble the Tart. Sprinkle ~¾ of the shredded cheese on top of the puff pastry. Spread the sauteed mushrooms on top and then arrange the asparagus over the mushrooms. Finally, sprinkle the remaining cheese on top of the asparagus.
- Bake for 15 more minutes. That’s it. Your delicious side dish or appetizer is almost done!
Cabot Creamery
Cabot’s Monterey Jack is the perfect melting cheese for this Cheesy Mushroom Asparagus Tart. It’s a smooth and flavorful cheese that compliments the other flavors in the recipe. Longtime readers of this blog know that we are a Cabot family through and through. We love all of their different cheeses – when we’re not cooking or baking with them, we’re eating them for a mid-afternoon snack!
If you’re not familiar with Cabot Creamery, take a moment to learn a bit more. Not only does Cabot make great products, but they believe in giving back to the community. Last year, Cabot donated nearly 210,000 pounds (!!) of products to support hunger relief – that’s 5 tractor trailers full. And they created enough electricity at one of their campuses to power 337 homes for an entire year. That’s how companies can be a force for good!
Substitutions
Circling back to this tart, this is an easy recipe for substitutions. A handful of leftover cooked ham cubes would be delicious on top of this tart. Similarly, sliced prosciutto would be a great addition, too. Just layer the prosciutto on top of the shredded cheese before baking. Another idea is to top the tart with fresh arugula before serving. The peppery arugula would pair well with the other flavors here. And while it might add a bit of time, caramelized onions layered on the bottom of this tart would be tasty!
How to Store Leftovers
Leftovers of this Cheesy Mushroom Asparagus Tart should be stored in an airtight container in the refrigerator for up to 4-5 days. Reheat the leftovers in a warm oven for 10-15 minutes before serving.
If you’re looking for an easy side dish recipe, then this is it! This tart is both rustic and elegant, and I could see it being a great addition to Easter brunch or Mother’s Day brunch. I hope you enjoy this tart as much as we did – Cheers!
Did you make this Cheesy Mushroom Asparagus Tart recipe at home? Leave a comment, or snap a photo and tag me (@Spicedblog) and Cabot (@CabotCreamery) on Instagram – we’d love to see your version!
Cheesy Mushroom Asparagus Tart
Ingredients
- 1 sheet frozen puff pastry thawed but chilled
- 16 oz. thin asparagus spears
- 3 Tbsp extra-virgin olive oil divided
- 1 Tbsp unsalted butter
- 16 oz. various mushrooms roughly chopped
- 2 tsp minced garlic
- 1 tsp dried oregano
- ½ tsp kosher salt
- ¼ tsp black pepper
- 6 oz. Cabot Monterey Jack cheese shredded, ~1½ cups
Instructions
- Preheat oven to 400°F.
- Line a sheet pan with parchment paper; set pan aside.
- Snap the woody ends off of the asparagus spears (or trim them with a knife); set asparagus aside.
- Working on a lightly floured surface, use a rolling pin to roll the pastry sheet into a 10”x14” rectangle.
- Transfer puff pastry to prepared pan.
- Using a sharp knife, lightly score a 1” border around the edges of the puff pastry sheet. (Note: Do not cut all the way through the puff pastry.)
- Using a fork, dock the center of the puff pastry every ½” to prevent pastry from puffing up in oven.
- Bake for 15 minutes.
- Meanwhile, using a large skillet, add 2 Tbsp of olive oil and butter; place over medium-high heat.
- Once hot, add mushrooms. Cook, stirring occasionally, for 5-6 minutes, or until mushrooms are tender.
- Add garlic, oregano, salt, and pepper; stir until well combined.
- Continue sauteing for 1-2 more minutes, stirring often.
- Remove skillet from heat and set aside.
- Remove puff pastry from oven and gently press down any puffed-up areas in center.
- Sprinkle ~ ¾ of the shredded cheese on top.
- Spread mushrooms and asparagus tips evenly on top of puff pastry. Brush remaining 1 Tbsp of olive oil on top.
- Sprinkle remaining cheese on top.
- Bake tart for 15 more minutes, or until cheese has melted and edges of tart are golden brown.
- Let cool slightly before cutting into squares for serving.
Looking for more cheesy recipes? Check out these other favorites, too:
I need to try this soon for me and I love mushrooms BTW cant wait to make your recipes soon for me