Brie and Black Trumpet Pastry

Preparation: 30 min
Cooking: 15 min
Portions: 4

Ingredients
1 puff pastry sheet
3 tbsp vegetable oil
300g of brie, thinly sliced
200g black trumpets, fresh or dried
2 grey shallots, chopped
1 clove of garlic, chopped
1 egg yolk
Chopped parsley
Salt and pepper

Preparation
Preheat the oven to 400F.
In a pan, heat 1 tbsp of oil and sauté the mushrooms for 5 minutes.
Add the chopped shallot; continue cooking for 10 min while occasionally stirring so the water shed by the mushrooms evaporates.
Remove from flame and add the garlic, parsley, salt and pepper; mix well and set aside.
With the puff pastry, make a 10 cm x 20 cm rectangle.
Place onto a lightly oiled baking sheet; trim the sides and place the trimmings. along the edge to create a 2 cm high border.
Prick the center of the pastry sheet with a fork.
Without touching the edge, place the first layer of brie in the center of the pastry, distribute the mushrooms over the brie.
Cover the mushrooms with a second layer of brie without touching the edges.
Brush the edges with egg yolk diluted in a little water.
Cook in the oven for 20-35 minutes until the pastry is golden.

Serve hot.