Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 12 oz mushrooms, finely chopped (cremini or button)
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- 1 tablespoon fresh parsley, finely chopped
- Salt, to taste
- Black pepper, to taste
- ½ cup crème fraîche or heavy cream
- 1 cup Gruyère cheese, grated
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Heat butter and olive oil in a skillet over medium heat. Sauté onion until soft, then add garlic and cook briefly.
- Add chopped mushrooms and cook until moisture evaporates and mushrooms turn golden.
- Stir in thyme, parsley, salt, and pepper. Add crème fraîche and cook until the mixture thickens. Remove from heat and cool slightly.
- Mix in grated Gruyère cheese once the mushroom mixture has cooled.
- Roll out puff pastry on the prepared baking sheet. Spoon filling down the center, leaving room on both sides.
- Cut diagonal strips on the sides of the pastry. Fold over the filling in a criss-cross plait pattern.
- Brush the top with beaten egg.
- Bake for 25–30 minutes, or until the pastry is puffed and golden brown.
- Cool slightly before slicing and serving.
Notes
- Ensure the filling is not too wet to avoid soggy pastry.
- Add spinach or Parmesan for variations in flavor.
- Chill the filling before assembling to keep the pastry crisp.
- Use Swiss, Emmental, or Fontina as substitutes for Gruyère.
- Freeze unbaked for longer storage, then bake from frozen with extra time.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 4g
- Sodium: 390mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 95mg
