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Asparagus and Mushroom Tarts

Asparagus and Mushroom Tarts Recipe

  • 1 17.3-ounce package frozen puff pastry (2 sheets), thawed
  • 1/4 cup (1/2 stick) unsalted butter
  • 12 ounces fresh shiitake mushrooms, stemmed, caps cut into 1/4-inch-wide strips
  • 1 teaspoon coarse kosher salt, divided
  • 1/2 teaspoon coarsely ground black pepper, divided
  • 1 pound slender asparagus spears, trimmed, cut on diagonal into 1-inch pieces
  • 1 1/2 teaspoons chopped fresh thyme
  • 1 1/2 teaspoons finely grated lemon peel
  • 1/2 cup crème fraîche
  • 1/2 cup (packed) coarsely grated Gruyère cheese (about 2 ounces)
  • Fresh thyme sprigs (for garnish)
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