Asparagus and Mushroom Tart

This tart would be nice served with an Ontario greenhouse vegetable salad for a spring brunch.

Baking Time: 20 minutes

Preparation Time:

Cooking Time:

Serves: 4

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  • 2 tsp (10 mL) vegetable oil

  • 2 Ontario Shallots, sliced

  • 1 cup (250 mL) sliced Ontario Mushrooms

  • 1 lb (500 g) Ontario Asparagus, trimmed

  • 1 clove garlic, minced

  • Pinch each salt and pepper

  • 1 sheet (225 g) butter puff pastry, thawed

  • 1 tbsp (15 mL) Dijon mustard

  • 1 cup (250 mL) shredded Ontario Havarti Cheese 


In large skillet, heat oil over medium heat. Add shallots and mushrooms; cook for 2 minutes. Add asparagus and garlic; cook for 2 minutes, stirring often. Remove from heat. Season with salt and pepper.

Unroll puff pastry and place on parchment paper-lined baking sheet. Brush mustard over surface. Poke entire surface with fork. Arrange asparagus over pastry and top with mushroom mixture, leaving 1/2-inch (2.5 cm) border; sprinkle with cheese.

Bake in 400°F (200°C) oven 18 to 20 minutes or until pastry is golden brown. Let stand on sheet on wire rack for 5 minutes before cutting to serve.

Nutritional information

1 Serving (When recipe serves 4):

  • PROTEIN: 15 grams
  • FAT: 32 grams
  • CARBOHYDRATE: 36 grams
  • CALORIES: 485
  • FIBRE: 4 grams
  • SODIUM: 430 mg