Ingredients
Scale
- 1 sheet puff pastry, thawed
- 2 cups mushrooms, chopped
- 1 cup Gruyère cheese, shredded
- 1 egg, beaten (for egg wash)
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon thyme
- salt to taste
- pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a skillet, heat olive oil over medium heat. Add chopped onion and garlic; cook until softened.
- Add the chopped mushrooms and thyme; season with salt and pepper. Cook until mushrooms are browned and moisture evaporates.
- Remove from heat and let cool slightly before mixing in the Gruyère cheese.
- Roll out the puff pastry on a floured surface and create slits along the sides for braiding.
- Spoon the mushroom and cheese mixture down the center of the pastry.
- Braid the pastry by folding the slits over the filling, alternating sides.
- Brush the top with the beaten egg.
- Bake for 25-30 minutes or until golden brown.
- Let cool slightly before slicing and serving.
Notes
- For extra flavor, add fresh herbs like parsley or basil to the filling.
- This pastry can be made ahead of time and baked just before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 60mg