Description
Tender onions and garlicky mushrooms simmer in a thyme-infused cream sauce, folded with nutty Gruyère and baked beneath golden, flaky pastry for an irresistible warm treat.
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 small onion chopped
- 2 cloves garlic minced
- 8 ounces mushrooms sliced
- 1 teaspoon fresh thyme leaves
- 2 tablespoons all-purpose flour
- 1 cup vegetable broth
- 1/4 cup heavy cream
- 1/2 cup shredded Gruyère cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 sheet puff pastry thawed
- 1 egg beaten
Instructions
- Preheat the oven to 375°F.
- In a skillet over medium heat melt the butter with the olive oil.
- Add the chopped onion and sauté until translucent, about 3 minutes.
- Stir in the garlic and sliced mushrooms and cook until the mushrooms release their liquid and it evaporates.
- Sprinkle in the thyme leaves and flour and cook for 1 minute, stirring constantly.
- Gradually pour in the vegetable broth and heavy cream, stirring until the mixture thickens.
- Remove the skillet from heat and fold in the shredded Gruyère cheese, salt, and pepper.
- Divide the filling evenly among lightly greased mini ramekins.
- Roll out the puff pastry and cut circles slightly larger than the ramekin openings.
- Drape a pastry circle over each ramekin, pressing to seal and trimming any excess. Cut a small vent in the center of each top.
- Brush the pastry tops with the beaten egg.
- Bake for 18 to 20 minutes, or until the pastry is golden brown and puffed.
- Let cool for 5 minutes before serving.
Notes
- Use Gruyère for authentic nutty flavor or swap with Emmental.
- Filling can be made a day ahead and reheated before assembling.
- Keep puff pastry cold until baking for best rise and flakiness.
- Serve immediately to ensure the pastry remains crisp.