Asparagus and Goat Cheese Tart

• 17-13 ounces, weight Package Frozen Puff Pastry (1 Sheet), Thawed
• 1 Tablespoon Unsalted Butter
• 1/2 cups Thin Sliced Spring Onions
• 8 ounces, weight Fresh Baby Bella Mushrooms, Sliced
• 1 pound Slender Asparagus Spears, Trimmed, Cut Into 1-inch Pieces
• 2 teaspoons Chopped Fresh Thyme
• 1/4 cups Low Sodium Chicken Broth
• 1/2 teaspoons Coarse Kosher Salt
• 1/2 teaspoons Coarsely Ground Black Pepper
• 1/2 cups Crumbled Goat Cheese, Divided

1. Preheat oven to 400 degrees F.
2. Roll out each pastry sheet on work surface to 10-inch square.
3. Using a small knife, score a 1/2-inch border around inside edges of each square.
4. Do not cut all the way through.
5. Place on a non-stick cookie sheet.
6. Melt butter in heavy large skillet over medium-high heat.
7. Add the onions and mushrooms.
8. Saute until tender and lightly browned, about 3 minutes.
9. Add asparagus, thyme, broth, salt and pepper.
10. Cook for another 4-5 minutes until the asparagus begins to soften.
11. Remove from the heat and stir in half of the goat cheese.
12. Let cool completely before proceeding.
13. Spoon the cooled asparagus mixture onto the puff pastry, leaving the cut edge free of any filling.
14. Sprinkle with the remaining goat cheese.
15. Bake for 15 minutes, until the edges are puffed and golden brown.
16. Serve warm.

pastry, butter, onions, bella mushrooms, thyme, chicken broth, salt, black pepper, goat cheese

Taken from tastykitchen.com/recipes/main-courses/asparagus-and-goat-cheese-tart-3/ (may not work)