Mushroom Tart with Shaved Asparagus Salad

This mushroom tart makes for a great weeknight dinner! It takes so little effort to create an impressive meal. A rich mushroom tart topped with bright asparagus and arugula salad makes this a dinner to look forward to. Whether you throw it together on a weeknight or whip this up for a special occasion it will not disappoint.

This mushroom tart is reminiscent of 'upscale pizza' using puff pastry instead of pizza dough creates a flaky and delicate crust. The base of ricotta and lemon zest lightens up the rich cheeses and mushrooms. Then the shaved asparagus and arugula dressed with lemon provides that pop of acid a rich meal needs!

Over the summer, we spend a lot of time in Mystic, CT which is one of my all time favorite places! There is a bar that over looks the river and they serve a truffle mushroom tart that inspired this recipe.

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Mushroom Tart with Shaved Asparagus Salad

Prep Time: 15 Minutes

Cook Time: 35 Minutes

Yield: 4 Servings

Ingredients

For the Tart:

• 4 oz Sliced Shitake Mushrooms

• 8 oz Sliced Baby Bella Mushrooms

• 1 clove Garlic Minced

• 1 sheet Thawed Puff Pastry

• 16 oz Whole Milk Ricotta

• 1 tsp Lemon Zest

• Salt & Pepper

• 1 tsp Hot Honey (or regular honey)

• 1/4 cup Finely Grated Gruyere

• 1/4 cup Finely Grated Parmesan

• 1/4 cup Finely Grated Italian Truffle Cheese

• 1 egg

For the Salad:

• 1 cup Shaved Asparagus

• 1/2 cup Arugula

• 2 tbsp of Olive Oil

• 1/2 a Lemon Juiced

• 1/4 cup Shaved Parmesan

• Salt & Pepper

Instructions

Preheat oven to 400 degrees.

In a large pan, heat olive oil until shimmering. Add mushrooms and cook for 8 minutes stirring occasionally until brown. Add garlic, salt & pepper and cook for an additional two minutes until mushrooms are browned and there is no more liquid in the bottom of the pan.

While the mushrooms cook roll out one sheet of puff pastry and place on a parchment lined baking sheet.

In a small bowl mix ricotta, lemon zest and hot honey. Spread the mixture evenly in the center of puff pastry. Leave about 1/4 inch on all sides for the crust. Spread mushrooms evenly on top of ricotta mixture and then top with the cheeses.

In a small bowl, whisk egg. Brush edges of puff pastry with egg wash and sprinkle lightly with salt. Bake for 25 minutes until pastry is golden brown and cooked through.

While tart cooks, prepare the salad. Using a vegetable peeler shave the asparagus into thin strips. In a large bowl, toss together the asparagus, arugula, olive oil, lemon juice, shaved parmesan and salt & pepper to taste.

Top the tart with salad, slice into four pieces and enjoy! Don't forget to comment below and subscribe for more recipes!

Cooks Note:

You do not have to use the cheeses that I used, any mixture of Italian cheeses will do. I like the balance between nutty gruyere, salty parmesan and truffles; however, shredded mozzarella would be just as good! You can find the Italian Truffle Cheese at Trader Joe's.

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No nutritional information is available at this time.

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