Brie and Black Trumpet Pastry

Brie and Black Trumpet Pastry

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.


    Source: Benoît Le Bigot and Judith Noël Gagnon

    English