Mushroom and asparagus tart with puff pastry

🧂 Ingredients

• 1 sheet Puff pastry

  (24x23 cm or 91/2 - 9 inches) See note 1
• 1 Egg

  whisked, used for egg wash.
• 6 stalks Asparagus
• 3 small Portobello mushrooms

  (or use whatever mushroom are available to you)
• 14 g Butter

  Divided into 3 small knobs.
• 3 Cherry tomatoes

  Cut in half
• 50 g Feta cheese
• Fresh basil leave to garnish

  (Optional)
• 200 g Button mushrooms

  Stalks removed
• 15 ml Olive oil
• 14 g Butter
• ½ Onion

  Peeled, fine diced
• A pinch Salt and cracked pepper

Instructions

• 1 First, prep all the ingredients.
• 2 In a small blender, add the mushrooms and use the pulse setting to finely chop
  the mushrooms. You want to keep some texture in the mushrooms, so don't
  over-blend. (Another option is to use the chef's method and finely chop the
  mushrooms with a sharp knife)
• 3 Heat a small pan on a medium heat and add the oil and butter. Add the fine diced
  onion and a pinch of salt and pepper. Cook the onions until soft.
• 4 Add the minced mushrooms to the pan and cook on low heat. Until the mushrooms
  have darkened in colour and the water has been cooked out of them. This should
  take around 15- 20 minutes. Set aside to cool
• 5 While the mushroom duxelles is cooking start preparing the tart.
• 6 Preheat the oven to
  [https://atastykitchen.com/wp-content/plugins/wp-recipe-maker/assets/icons/temperature/oven-fan.svg]180
  °C (356 °F).
• 7 Bring a large pan of water to the boil. Prepare the asparagus by trimming or
  snapping off the woody ends (aim to keep the stalks the same length). Blanch the
  asparagus in the boiling water for 1 minute then cool under cold running water.
  Set aside.
• 8 Remove the stalks from the portobello mushrooms and peel off the skin, place
  onto a tray. Season with a pinch of salt and pepper and place a small knob of
  butter onto each mushroom. Place into the oven for 10 minutes to cook. Remove
  and set aside.
• 9 Cut a quarter off the pastry sheet. You will use the cut quarter to edge the
  pastry, so cut this piece into 1cm strips. Place the tart base on a baking tray
  with lightly greased baking paper.
• 10 Brush the tart base with the egg wash, then frame the tart base with the 1cm
  strips, trimming any overhang. Brush the edges with egg wash, then use a fork to
  dock holes into the tart base and edge pieces. (Once cut the tart base measured
  approx 23x17 cm / 9x61/2 inches)
• 11 Spread the cooled mushroom duxelles over the pastry, take care to leave the
  edges clean. Then add the blanched asparagus, sliced mushrooms and halved cherry
  tomatoes.
• 12 Place into the preheated oven and bake for 25 minutes or until golden and crisp.
• 13 Remove from the oven, crumble over the feta and garnish with fresh basil leaves.
  Serve warm or at room temperature.

Nutrition Info