Ingredients
- 1 sheet of puff pastry, thawed
- 2 tablespoons olive oil
- 1 pound mixed mushrooms, sliced
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- Salt and pepper to taste
- 1 cup Gruyère cheese, grated
- 1 egg, beaten
If you can’t find Gruyère, feel free to substitute with Swiss or Emmental cheese. For a different flavor profile, add a pinch of nutmeg or swap thyme for rosemary.
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large skillet, heat olive oil over medium heat. Add the mushrooms and cook until they release their moisture and start to brown, about 8-10 minutes.
- Add the minced garlic and thyme to the skillet. Cook for an additional 2 minutes, stirring frequently.
- Season the mushroom mixture with salt and pepper to taste. Remove from heat and let cool slightly.
- Roll out the thawed puff pastry on a lightly floured surface into a rectangular shape. Place it on the prepared baking sheet.
- Spread the mushroom mixture evenly over half of the puff pastry, leaving a border around the edges. Sprinkle the grated Gruyère cheese on top.
- Fold the other half of the pastry over the filling, pressing the edges together to seal. Use a fork to crimp the edges for a decorative touch.
- Brush the top of the pastry with the beaten egg to give it a golden, glossy finish.
- Bake in the preheated oven for 25-30 minutes, or until the pastry is puffed and golden brown.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International