Puff pastry is one of those indispensable pantry staples. It keeps forever in the freezer, thaws in a snap, and can be used in both savory and sweet applications. It's perfect for throwing an elegant appetizer like an asparagus and mushroom tart together at the last minute.
This tart from the April issue of Bon Appétit looks and tastes great. Airy puff pastry is topped with a mixture of spring vegetables, crème fraîche, and gruyere, with a hint of lemon peeking through. The recipe originally called for shiitake mushrooms, but white button mushrooms were all I had on hand and the tarts still tasted great. Also, if crème fraîche is expensive at your local store, then feel free to make your own. There are a ton of recipes on the interwebs that you can use, but I found the one combining equal amounts of sour cream and heavy cream the easiest to do and the only one that fit within my short time frame.
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