Last updated on December 17th, 2021
This wonderful flaky mushroom asparagus tart came about by sheer dumb luck. My intention was to yes, make a tart, but to make it with frozen puff pastry. Frozen puff pastry is like using a cheat code for a video game. There’s nothing fundamentally wrong with it, but it is a handy way to create a shortcut when you’re busy with a ton of other things and don’t want to spend a lot of time making puff pastry by hand….
Rather than see this as a defeat or disappointment, I see this as a challenge I must undertake. I mean, phyllo just another type of dough, right? How hard can it be, right? Ha.
Tips & Tricks for making Mushroom Asparagus Tart
To be fair, I’ve used phyllo dough before. Ten years ago, I helped a friend make baklava at her middle eastern restaurant. It’s thin, it’s delicate, and it requires a lot of butter. that’s about the gist of what I remember, and none of that has changed since then. It also helps if you work with it very fast to keep it from drying out.
- Don’t be afraid of the butter quantity. When testing this recipe, I was horrified and almost stopped during the process, because the phyllo seemed incredibly greasy. Keep going, it soaks in.
- Grab multiple layers of dough when layering, instead of trying to grab one or two at a time
- If you want a little more crunch, leave some of your bordered edge free from butter to get crispier in the oven
- When choosing asparagus for this recipe, I prefer a thin to medium variety.
- Feel free to add more or less mushrooms or asparagus, as this recipe is pretty flexible.
- If the phyllo dough tears while working with it, this is okay, simply place the torn parts as closely together as possible.
Mushroom Asparagus Tart
- 1 package of phyllo dough
- 1 package chanterelle mushrooms, quartered coarsely (1/2 lb)
- 1 package baby portabella mushroom, sliced (1/2 pound)
- 1 bunch asparagus, thin to medium size
- 8 tbsp (1 stick) butter
- 4 tbsp butter
- 3 cloves garlic, finely minced
- 1 lobe shallot, sliced very thinly
- 2 sprigs thyme removed from stem and finely chopped
- 1/4 cup Parmesan cheese, grated (I like Parmigiano-Reggiano)
- Take phyllo dough out of the freezer and let thaw at room temperature.
- Blanch asparagus by boiling in water rapidly for three to four minutes. Using tongs, dunk into ice-cold water for five minutes. Drain well.
- In heavy-bottom saucepan over medium heat, sauté shallots in 4 tbsp. butter for three to five minutes.
- Add Add thyme and mushrooms to shallots and continue cooking for another five to ten minutes.
Prepare phyllo dough
- Place parchment paper on rimmed baking sheet.
- Sautee garlic in saucepan with one 8 tbsp. butter until butter is melted and garlic is fragrant. Allow to cool slightly
- Working as quickly but carefully as possible, take two or three sheets of the phyllo dough by the corners on one side and gently lower to the parchment-lined baking sheet.
- Using a pastry brush, brush garlic butter across the phyllo dough, leaving an outer edge where you want your tart to be crispier, if desired.
- Take another two or three sheets of phyllo dough from the original set, layer it over the buttered sheets on the parchment, and using the pastry brush, sweep more garlic butter across the phyllo dough.
- Repeat this until all of the phyllo dough has been used up. This will seem like a lot of butter, and incredibly greasy, but the phyllo dough will soak up the butter and be flaky and textured.
Assemble and Bake
- Sprinkle half of the parmesan cheese onto the prepared phyllo dough.
- Arrange the blanched asparagus and sautéed mushrooms onto the tart.
- Sprinkle with remaining parmesan cheese.
- Bake in 375 degree oven for 15-20 minutes, or until cheese is melted and edges of phyllo turn a deep golden brown.
- Allow to cool for five minutes.
- Slice and serve immediately.