Mushroom Swiss Asparagus Tart

Mushroom Swiss Asparagus Tart by Alison's AllspiceFriends!  It is finally asparagus season here in southern Illinois!  I have a line up of fun asparagus recipes coming your way, and we will start things off with this mushroom Swiss asparagus tart!

Every year I wait patiently for fresh, locally-grown asparagus.  Grocery store asparagus that is picked and transported is not nearly as flavorful as getting fresh picked, so visit your local farmers market to find the best asparagus!

Mushroom Swiss Asparagus Tart by Alison's Allspice Mushroom Swiss Asparagus Tart by Alison's Allspice Mushroom Swiss Asparagus Tart by Alison's Allspice Mushroom Swiss Asparagus Tart by Alison's Allspice Mushroom Swiss Asparagus Tart by Alison's AllspiceThis tart is super easy to throw together using a pre-made pie crust.  You could really use any vegetables to make a filling.  Of course, I love the mushroom Swiss combo, and asparagus pairs perfectly with both!

If you want to try other vegetables, here are the two flavor profiles you don’t want to miss: creamy and acidity.  Cheese adds a creamy texture and rich flavor, while vinegar balances the dish.  I used Swiss and balsamic to make this tart!

Tips and tricks for the Mushroom Swiss Asparagus Tart recipe:

  1. You will have more egg wash then you need to coat the crust, but don’t waste the extra egg!  I have not been able to find a wash replacement that worked, therefore,  I usually microwave the extra egg and enjoy it with a sprinkle of salt and pepper while the tart cooks instead of tossing it 🙂
  2. This tart is small in volume, but the crust makes it high in calories.  Therefore, serve it as a main dish with a simple side, or cut it into tiny pieces to serve as an appetizer!
  3. Bake the tart on a parchment paper lined baking sheet to make clean up a breeze!
Mushroom Swiss Asparagus Tart
 
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This mushroom Swiss asparagus tart could not be easier to make! Simply saute filling, wrap in a pie crust, and bake! Serve as a main dish with a simple side salad, or cut into tiny pieces for an appetizer!
Author:
Recipe type: Main
Cuisine: American
Serves: 4 main dish servings
Ingredients
  • ½ cup onion, diced
  • Splash olive oil
  • 8 oz mushrooms, sliced
  • 1 cup asparagus, trimmed and cut into 1 inch pieces
  • 3 garlic cloves, minced
  • 1 TBS balsamic vinegar
  • 1 tsp Italian seasoning
  • ½ tsp salt
  • ¼ tsp black pepper
  • 5 oz baby swiss, shredded
  • 1 pre-made pie crust
  • 1 egg, beaten
Instructions
  1. Set crust out to come to room temperature, and preheat oven to 400 F.
  2. In a large skillet, combine onion with a splash of olive oil. Cook covered over medium heat until onion is translucent, about 3 minutes.
  3. Add mushrooms to the skillet and saute uncovered until all the mushroom liquid is evaporated.
  4. Stir in asparagus, garlic, balsamic, Italian seasoning, salt and pepper. Set aside.
  5. Unroll the room temperature crust on a sheet of parchment paper and spread the Swiss over the crust, leaving a 3 inch boarder.
  6. Top the Swiss with the mushroom asparagus filling, and spread out to cover.
  7. Fold the crust boarder up over filling, working your way around the circle until complete. Carefully transfer the tart and parchment onto a baking sheet.
  8. Brush the beaten egg over the folded dough.
  9. Bake in the preheated oven for 25-28 minutes, or until golden and the filling is bubbly.
Recipe inspired by Cooking Light.

Mushroom Swiss Asparagus Tart by Alison's Allspice, vegetarian recipes, mushroom recipes, asparagus recipes, tart recipes, pie crust recipes, galette recipes, meatless recipes

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