Description
A savory twist on puff pastry with a delicious filling of mushrooms and Gruyère cheese.
Ingredients
Scale
- 1 sheet puff pastry, thawed
- 1 cup mushrooms, finely chopped
- 1 cup Gruyère cheese, grated
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 egg (for egg wash)
- Fresh thyme leaves (optional, for garnishing)
Instructions
- Preheat the oven to 400°F (200°C).
- In a skillet, heat olive oil over medium heat. Add the chopped onion and cook until softened.
- Stir in the finely chopped mushrooms and minced garlic. Cook until the mushrooms release their moisture and begin to brown.
- Add salt, pepper, and fresh thyme leaves (if using). Stir to combine, then remove from heat and let cool slightly.
- Roll out the puff pastry on a lightly floured surface to smooth any creases.
- Using a sharp knife or a pizza cutter, make diagonal cuts along each side of the pastry, about 2 inches apart.
- In the center of the pastry, layer the sautéed mushroom mixture and sprinkle grated Gruyère cheese over it.
- Fold the top down over the filling, then alternate folding the diagonal strips over each other to form a braid.
- Beat the egg and brush it over the entire pastry braid for a golden finish.
- Place the braid on a lined baking sheet and bake in the preheated oven for 25 minutes or until golden brown.
- Once baked, allow the braid to cool slightly, then slice and serve warm.
Notes
- For a richer flavor, consider adding other herbs like parsley or chives.
- This dish pairs well with a side salad for a light meal.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 1g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 50mg