Asparagus and Mushroom Tarts

This weekend we moved to our new place, so first off, I would like to say GOODBYE TINY KITCHEN with 14 inches of counter space and hello new perfect kitchen! I have been without a dishwasher or a garbage disposal for the last two years, and boy have I missed them!















This was the first meal that I made in our new house. My lovely family came down from Roseville to help us move and were a wonderful help to us. I wanted to make them a nice little meal after a long day of moving that we could enjoy lots of wine with. I saw this recipe while reading this month's Bon Appetit and decided to try it. I have been intrigued by tarts lately- they are something I have found plenty of perusing through my vegetarian cookbooks.
















(Adapted from Bon Appetit) Makes 8
Ingredients
1 17.3-ounce package frozen puff pastry (2 sheets), thawed
1/4 cup unsalted butter
12 ounces baby portabello mushrooms, cut into thin pieces
1 t coarse kosher salt
1/2 t coarsely ground black pepper
1 pound asparagus spears, trimmed, cut along length and then into 1" pieces
1 1/2 t chopped fresh thyme
1 1/2 t lemon peel
1/2 cup crème fraîche
1/2 cup (packed) coarsely grated Gruyère cheese

Directions
Preheat oven to 400 degrees. Roll out puff pastry and cut each sheet into 4 equal pieces. Set on foil lined cookie sheet. Score the edges of the squares with a knife making a 1/2 inch design around each piece.

In a fry pan, melt butter. Add mushrooms and part of the salt and pepper to taste. Cook for 5 minutes. Drain mixture and let cool.

In a bowl, combine mushrooms through gruyere to make the filling. Mound the filling in the center of each tart. Cook tarts for 12-15 minutes in the oven or until puffed up and golden and filling is cooked through.













I served these with a large garden salad and some balsamic roasted artichoke halves with a basil garlic aioli. To make the aioli, mix a half cup mayonnaise with 1 clove crushed garlic, splash balsamic, and 5 large minced basil leaves and set in fridge for at least an hour. I think everyone enjoyed their meal. Our favorite wine of the evening was Work Vineyard's Syrah.