Description
Earthy mushrooms and nutty Gruyère cheese are baked on a flaky puff pastry crust for a simple yet elegant meal.
Ingredients
Scale
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 2 shallots, thinly sliced
- 14 ounces (400g) mixed mushrooms, sliced
- 3 cloves garlic, minced
- 2 teaspoons dried thyme
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 sheet (about 10 oz / 280g) puff pastry, thawed
- 1 1/4 cups (about 5 oz / 140g) shredded Gruyère cheese
- 1 large egg, beaten
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Heat butter and olive oil in a large skillet over medium heat. Add the sliced shallots and dried thyme. Cook, stirring occasionally, until the shallots soften, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
- Increase the heat to medium-high. Add the sliced mushrooms to the skillet. Cook, stirring occasionally, until the mushrooms release their liquid and it evaporates, about 8-10 minutes. The mushrooms should be browned.
- Stir in the balsamic vinegar, salt, and pepper. Cook for one more minute, scraping up any browned bits from the bottom of the pan. Remove from heat and set aside to cool slightly.
- Unroll the puff pastry sheet onto the prepared baking sheet. Using a sharp knife, lightly score a 1-inch (2.5 cm) border around the edges, being careful not to cut all the way through the dough. Prick the center area all over with a fork.
- Sprinkle the shredded Gruyère cheese evenly inside the scored border.
- Spoon the cooled mushroom mixture over the cheese in an even layer.
- Brush the scored border with the beaten egg.
- Bake for 15-20 minutes, or until the pastry border is puffed and deep golden brown. Let it cool for a few minutes before slicing and serving.
Notes
- If you don’t have Gruyère, you can substitute with other good melting cheeses like fontina, Swiss, or a mix of mozzarella and parmesan.
- Feel free to use any combination of mushrooms you like. Cremini, shiitake, and oyster mushrooms all work well.
- Ensure the mushroom mixture has cooled before spooning it onto the pastry. A hot filling can make the pastry soggy.
- The egg wash is important for a shiny, golden-brown crust. Don’t skip it.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French