Description
A savory, flaky pastry plait filled with sautéed mushrooms, fresh herbs, and melted Gruyère cheese, perfect for brunch or a light dinner.
Ingredients
Scale
For the Crust:
- 1 sheet puff pastry, thawed
- 2 tablespoons olive oil
- 1 pound cremini mushrooms, sliced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- 1 teaspoon fresh rosemary, chopped
- Salt and black pepper to taste
- 1 cup shredded Gruyère cheese
- 1 egg, beaten (for egg wash)
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 3 minutes. Add mushrooms and cook until browned and liquid evaporates, about 8-10 minutes. Stir in garlic, thyme, rosemary, salt, and pepper; cook for 1 more minute. Remove from heat and let cool slightly.
- Roll out puff pastry on a lightly floured surface into a rectangle. Cut slits along both long sides, leaving a 2-inch uncut strip down the center. Spread mushroom mixture down the center strip, then sprinkle Gruyère cheese on top.
- Fold pastry strips over the filling in a crisscross pattern to create a plait. Brush with beaten egg.
- Bake for 20-25 minutes until golden brown and puffed. Let cool for 5 minutes before slicing.
Notes
You can customize the seasonings to taste.