Last updated on August 24th, 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 for making Mushroom Asparagus Tart using Phyllo dough(aka: what I learned the hard way)
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.
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