2 sheets of puff pastry
1/4 C unsalted butter
A handful of shiitake mushrooms, stemmed and cut into strips
Salt to taste
Black pepper to taste
A bunch of asparagus, cut diagonally
Chopped fresh thyme
1 1/2 teaspoon finely grated lime peel
1/4 creme fraiche/fresh cream
100g organic goats cheese
Fresh thyme sprigs for garnishing
Roll out the pastry and cut circles with the mousse ring. Arrange on baking sheets and chill in the fridge while you prepare the filling.
Melt the butter and saute the mushrooms. Sprinkle with salt and pepper, and continue to saute until tender and lightly browned. Transfer into a bowl to cool, then add the rest of the ingredients in. Preheat oven to 400F, place the fillings onto the puff pastry and bake until the crusts are puffed and golden, and the filling cooked through. Garnish with thyme.