Print

Mushroom Swiss Asparagus Tart

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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!

Ingredients

  • 1/2 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
  • 1/2 tsp salt
  • 1/4 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.

Find it online: https://www.alisonsallspice.com/mushroom-swiss-asparagus-tart/