Asparagus Zucchini Mushroom Tart.
This 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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