Asparagus Zucchini Mushroom Tart

Asparagus Zucchini Mushroom Tart

                             Asparagus Zucchini Mushroom Tart.

Asparagus Zucchini Mushroom TartThis tart is a super simple to prepare vegetable entrée thanks to prepared puff pastry! My Asparagus Zucchini Mushroom Tart is filled with nutritious organic asparagus spears, organic zucchini slices and organic maitake mushrooms; then seasoned with savory herbs, scallions, shallots and creamy goat cheese which give it a deep incomparable flavor! Enjoy my Asparagus Zucchini Mushroom Tart with a fresh green salad and dry wine! This dish is a perfect summer pot luck contribution to summer fun! Enjoy!

1 prepared puff pastry, 9×13 rectangle, Jus-Rol is a good brand

1 bunch organic asparagus, trimmed and cut lengthwise if large

1 organic zucchini, sliced lengthwise

1 cup organic Maitake mushrooms, cut up

1 organic scallion, cut up

2-3 organic shallots, peeled and chopped

Himalayan salt and pepper to taste

1/4 teaspoon each dried rosemary, savory, thyme and oregano

4 ounce goat cheese log, crumbled

4 tablespoons melted butter

Preheat oven to 350 degrees Fahrenheit 

Roll out the puff pastry on to a parchment lined sheet pan

Arrange asparagus and zucchini lengthwise on the pastry, cover with the mushrooms, leaving some pastry edge to roll over

Sprinkle with the salt, pepper, herbs, chopped scallions and shallots

Cruel the goat cheese over the top

Roll over the pastry edges and brush with the melted butter

Bake for 60-65 minutes until vegetables are roasted and pastry is brown

You may need to raise the temperature to 375 degrees Fahrenheit for the last 5-7 minutes

Remove pan from oven and let rest

Cut the tart into squares 

Serve with a fresh green salad, dry wine or craft beer and Enjoy!!

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