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H. H. Munro (1870-1916), Scottish author

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I found this recipe at Epicurious on the web. I didn't have to make too many tweaks. I did reduce the amount of lemon zest and use sour cream instead of crème fraîche since sour cream is more readily available.

Preparation Time: 40 minutes    Serving Size: 8 large tarts

  • 2 sheets frozen puff pastry dough
  • 4 tablespoons unsalted butter
  • 12 ounces shiitake mushrooms, 1/4 inch slices
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon fresh cracked black pepper, divided
  • 1 pound asparagus, 1 inch diagonal pieces
  • 1 1/2 teaspoons fresh thyme, minced
  • 1/2 teaspoon lemon zest
  • 1/2 cup sour cream
  • 2 ounces (1/2 cup packed) Gruyere cheese

Heat oven to 400°. Thaw pastry dough and then roll into 10 inch squares. Cut each square into four squares. Use a sharp knife to score a border 1/2 inch from the edge, around each square. Do not cut through the dough. Arrange the squares on two baking sheets lined with parchment paper.

Melt butter in a large skillet over medium-high heat. Add mushrooms and sprinkle with 1/4 teaspoon each kosher salt and fresh cracked black pepper. Cook until lightly browned, about 4 minutes. Transfer to a large bowl and cool 15 minutes. Add asparagus, thyme, lemon zest, and the remaining salt and pepper. Mix in the sour cream and Gruyere cheese.

Divide the topping and mound on the pastry squares leaving the 1/2 inch scored border. Bake for 18-22 minutes until pastry border is puffed and golden brown.

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