recipe comes from the the Break
Eggs web site which is run by Faith Heinauer.
This is what she said in describing Break
grew up in a household that loved not only food,
but also the creative process of cooking and entertaining.
My father is a professional chef and my mother
was a former pastry chef. After earning my degree
in hotel and restaurant management, I joined my
father's catering business and started teaching
cooking classes. Growing up in the restaurant
scene offers a lot of culinary observations; add
my knack for experimenting in the kitchen, and
you've got my collection of recipes and tricks
of the trade. So, if you want to talk food, get
a great recipe or hear the latest culinary scoop,
you're at the right place!"
filling of fragrant thyme, savory mushrooms and
tangy goat cheese is surrounded by a tender puff
pastry shell, and baked until golden, crispy and
sheet puff pastry dough, thawed as directed
2 Tablespoons butter
8 ounces fresh mushrooms, chopped
1/2 cup green onions
1 egg, beaten
1/4 teaspoon dried thyme
1/2 teaspoon salt
1/2 - 3/4 cup goat cheese, crumbled
2 3 Tablespoons Parmesan cheese, grated
a lightly floured surface, roll out pastry into
a 10 x 10-inch square. Cut into squares by cutting
five strips across and four strips down (should
yield 20 squares).
Press each puff pastry square into miniature
spoon the goat's cheese into the tart dough
butter in a medium skillet over medium-high
heat. Add mushrooms and cook for 7 minutes.
the onions, and cook an additional 2 minutes.
from heat and cool slightly.
a medium bowl, whip together the egg, thyme
in the cooled mushroom mixture.
place the mushroom mixture over the goat's cheese.
with the Parmesan cheese.
for 12 - 17 minutes, or until puffed and golden
brown. Serve warm.