

Gruyere Tart with Mushrooms and Asparagus
Total Time: 01h 05m
Hands-on Time: 00h 20m
Makes: 4 servings
A simple show-stopper vegetarian gruyere tart recipe made with mushrooms and asparagus, then brought to life with parsley, salt and pepper.
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Ingredients
- 1/2 puff pastry, thawed
- 1 large egg
- 1 teaspoon water
- 1 teaspoon Frontier Co-op® Parsley Leaf Flakes
- 1/2 cup whole milk ricotta
- 1/4 teaspoon Frontier Co-op® Sea Salt
- 1/4 teaspoon Frontier Co-op® Black Pepper
- 1 tablespoon olive oil
- 1 small shallot, minced
- 6 ounces button mushrooms, sliced
- 3/4-pound asparagus, sliced
- 1 ounce gruyere cheese, shredded
Directions
- Unfold puff pastry and place on a sheet tray covered with parchment paper and lightly dusted with flour.
- In a small mixing bowl, combine egg and water. Whisk until well combined, then lightly brush over top of pastry, reserving 1 tablespoon. Sprinkle with parsley and refrigerate for 20 minutes.
- In a small bowl, combine ricotta, salt, pepper and 1 tablespoon egg wash used for the puff pastry. Stir until well combined, then set aside.
- Heat oil in a large skillet on medium-low heat. Add shallots and cook for 2 minutes, then add mushrooms. Cook, stirring occasionally, for 5 to 6 minutes, until mushrooms have softened. Stir in asparagus and continue to cook for another 5 to 6 minutes, until asparagus starts to soften.
- Assemble the tart by spreading ricotta over the puff pastry, leaving about a ½-inch to 1-inch border. Add cooked asparagus mixture and sprinkle with gruyere. Bake for 35 to 40 minutes, until puff pastry is golden and bottom looks crisp.
- Preheat oven to 375 degrees.