Wednesday, April 18, 2012

Asparagus Tart with Mushroom Basil Cream

This tart is light and incredibly flavorful, taking advantage of some of spring's best offerings.  Pencil-thin asparagus is best to use because it cooks fast and more can fit on the phyllo crust.

A crispy phyllo crust topped with white beans and a creamy mushroom and fresh basil sauce, topped with asparagus.

Asparagus Tart with Mushroom Basil Cream
serves 3-4
3 tbl extra virgin olive oil, plus more for drizzling
1 large shallot, small dice
2 portobello mushrooms, gills scraped out, halved & thinly sliced
3 garlic cloves, minced
salt and pepper
1 heaping tbl all-purpose flour
1/2 cup plain almond milk
3 tbl chopped, fresh basil, plus more for sprinkling
1 roll thawed phyllo dough
1-15oz can white beans, drained and rinsed
1 bunch pencil-thin asparagus, ends trimmed

Preheat the oven to 350. Line a baking sheet with foil.
Saute the onions and mushrooms in 3 tbl of olive oil over high heat. Cook for 7-10 minutes until the mushrooms have browned and the onions have softened, stirring often. Season with 1 tsp salt and 1/2 tsp pepper.
Reduce the heat to medium. Sprinkle the flour over the mushrooms and stir to coat. Cook for 2 minutes to cook out the raw flour flavor. Add the almond milk and cook for 2-3 minutes until thick and bubbly. Add the basil and taste to season with more salt and pepper.
Lay 3 sheets of phyllo on the baking sheet and brush with a bit of olive oil. Top with 3 more sheets and brush with oil. Top with the last 3 sheets and brush with olive oil.
In a small bowl, mash the white beans with salt and pepper. Spread the beans over the phyllo. Top with the cream of mushroom mixture.
Lay all of the asparagus tightly next to each other on top of the mushroom mixture. Feel free to double up and layer the asparagus if you have more. Drizzle with some olive oil and season with salt and pepper.
Bake for 20-25 minutes until the phyllo is golden brown and the asparagus is tender. Cut into squares and garnish with fresh basil leaves.

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