Wild Mushroom and Asparagus Tart with Goat Cheese

June 4, 2014 by Kari Karch

When I first tried creating this recipe, I wasn’t too sure how the tart was going to turn out. It was a leap of faith really, hoping the flavors worked and that it was an easy to follow recipe. Well, I must say..this recipe rocks! So simple and utterly delicious. Try it and tell me what you think. Happy Eating@


preparation time
20 mins

cook time




1 tablespoons olive oil



1. Heat oil and butter in a 12" skillet over medium-high heat. Add mushrooms, shallot, and salt and pepper; stir to coat in oil. Cook until mushrooms release most of their liquid, about 10-15 minutes. Making sure to stir mushrooms to brown properly. In the last 2 minutes of cooking, add in the thyme leaves and asparagus tips in to heat through. Transfer to a bowl and set aside to cool. 2. Heat oven to 375. In a medium bowl, stir together goat cheese, parmesan, cream, 1 tbsp. lemon zest, 1 egg yolk, and salt and pepper until smooth; set aside. Place puff pastry on a floured work surface and roll into a 16"-long rectangle. Transfer dough to a sheet tray and let excess hang over edge. Spread mushrooms and asparagus mixture over bottom of dough; place dollops of cheese mixture over mushrooms and using your fingers or a spatula, spread cheese as much as possible over mushrooms. Brush tart edge with remaining egg yolk. Bake tart until crust is golden brown, about 30 minutes. 4. Transfer tart to a wire rack and let cool; unmold tart and transfer to a serving platter. Sprinkle remaining lemon zest over the top of the tart along with thyme leaves and fleur de sel. Serve at room temperature.

Kari Karch

Kari Karch is a 19-year veteran of the culinary industry, creator of Kiss the Cook, and the head chef and spokesperson for the Kenmore brand. She has made many notable appearances on ABC Morning News, on WGN, on the Cooking Channel and as a judge for the World Food Championships.