Today’s recipe uses pre-made pie crusts to make rustic asparagus and portobello mushroom tarts with a filling made of goat cheese, cream cheese and grated parmesan cheese and topped with colorful, sliced grape tomatoes.

Procedure:
Preheat the oven to 400 degrees. For added depth of flavor, sauté a medium-sliced white onion in a little olive oil. Once the onion has softened up a bit, add a couple of halved and thinly-sliced portobello mushrooms. Add a little more olive oil if you want to and let that cook down a bit.

After 4 to 5 minutes, add a handful of asparagus that has been thinly sliced on a bias and cook it for a few minutes until it is cooked but still crisp and turn the heat off.

While you're cooking the mushrooms and asparagus, use a mixing bowl to combine 4 ounces of room-temperature cream cheese with 4 ounces of room-temperature goat cheese and about ½-cup grated parmesan cheese and 1 large egg. Mix it up until it is creamy and well-combined.

Next, lay the two pie dough rounds out on a baking tray and on top of a sheet of parchment paper, if you have it. Divide the goat cheese mixture into the center of those rounds. Top the goat cheese with the mushrooms and asparagus and then sprinkle some thinly-sliced grape tomatoes on top.

Fold the dough’s outside edges up over the filling a little bit and then brush the outside edge of the dough with a little beaten egg.

Place the baking tray on the center rack of the preheated oven and bake for about 20 minutes. Cool them down to room temperature before slicing and serving.