Description
A savory, flaky pastry filled with sautéed mushrooms, aromatic herbs, and melted Gruyère cheese, braided into an elegant plait perfect for brunch or a light meal.
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)
- 1 tablespoon sesame seeds (optional)
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Heat olive oil in a large skillet over medium heat. Add onions 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, then remove from heat and let cool slightly.
- Roll out puff pastry on a lightly floured surface to a 10×12-inch rectangle. Spoon the mushroom mixture down the center third of the pastry, leaving a 1-inch border at top and bottom. Sprinkle Gruyère cheese over the mushrooms.
- Using a sharp knife, cut diagonal strips about 1 inch apart on both sides of the filling. Fold the top and bottom edges over the filling, then alternately fold the strips over the filling to create a braided effect.
- Brush the pastry with beaten egg and sprinkle with sesame seeds if using. 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.