Saturday, May 30, 2009

Savory Puff Pastry Heaven

Puff pastry is our friend so don't wait for company or a frou-frou party for an excuse to make these taty tarts. Elegant, easy-to-use and above all versatile it instantly elevates any ingredient. Earlier this year I made Ina Garten's tomato goat cheese tarts and was smitten at first bite. Today, I put together spring flavors and pantry staples. Served with a simple salad this made a perfect lunch.

The first approach uses rectangular puff pieces covered with sauteed beer mushrooms and Parmesan. The second uses Neufatchel with fresh herbs topped with two asparagus springs.

Mushroom Tart
Servings: 3 tarts

1 piece of puff pastry, defrosted, cut in thirds, lengthwise
Parchment paper
1 lb. button mushrooms, stemmed and diced
1/2 cup ale beer
1 large shallot, minced
1 teaspooon salt
1 teaspoon black pepper
3 tablespoons grated parmesan cheese
2 tablespoons butter

Pre-heat oven to 375 degrees. In a large pan heat the butter. Add minced shallot cook until fragrant. Add mushrooms, salt and pepper. Cook on medium heat until mushroom are golden about 15 minutes. Deglaze with the beer. Meanwhile using a sharp knife draw a 1/4 inch border on each puff pastry piece. Take a few large spoonfuls of the mushroom mixture and place inside the puff pastry border. Top each rectangle with 1 tablespoon Parmesan. Bake for 15-20 minutes until golden and puffy.

Asparagus Neufatchel Tart
Servings: 9 tarts

1 piece of puff pastry defrosted cut into 3x3 squares
Parchment paper
18 stalks of asparagus, ends trimmed
4 oz. neufatchel, room temperature
1/2 tablespoon thyme
1 tablespoon parsley
1 teaspoon rosemary
pinch of salt and pepper

Pre heat oven to 375 degrees. In a small bowl, combine neufatchel and herbs. Smear 1 about 1 tablespoon of the cheese on each puff pastry piece. Top with 2 stalks of asparagus. Season with salt and pepper. Bake for 20 minutes.


elly said...

Yum, these both sound so tasty. I love puff pastry. It's so versatile - not to mention so buttery and delicious. :)

BMK said...

I love your idea of adding the cream cheese and asparagus. This is such a great recipe.

Colleen said...

Ooh yum - I love tarts! How about a sprinkling of feta? ;)

Bridget said...

Wow, I don't know that I even need the pastry, because the mushrooms alone sound so good. I love the combination of mushrooms and shallots and beer.

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