Puff Pastry Pizza Squares with Balsamic Duxelles
May 16, 2007 posted by Linda Avery
by Kate Heyhoe
from Great Bar Food at Home
(John Wiley & Sons, Inc., 2007)
Serves 3, as bar bites
A duxelles is essentially finely chopped mushrooms, sauteed until they lose their liquid and reduce down to a coarse spread — simple, but effective. This recipe brightens the traditional duxelles treatment with balsamic vinegar and soy sauce. Cook the duxelles in advance, if you wish. Then, with sun-dried tomato pesto in the pantry, a box of puff pastry in the freezer, and a wedge of Brie in the fridge, voila! You’ve got delicate, flaky pizza bites whenever the mood hits.—Kate Heyhoe
convert Ingredients
2 tablespoons butter
2 tablespoons minced shallot or onion
2 large garlic cloves, minced (about 1 tablespoon)
6 ounces finely chopped portobello mushrooms
1 teaspoon soy sauce
2 teaspoons balsamic vinegar
Salt, to taste
1 sheet frozen puff pastry
3 tablespoons prepared sun-dried tomato pesto
3 to 4 ounces Brie, rind removed
1 scallion, chopped (both green and white parts)
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Method
1. Melt the butter in a skillet over medium heat. Add the shallot and garlic and cook, stirring often, until softened, about 3 minutes. Add the mushrooms and cook, stirring, until the mushrooms release their juices and most of the liquid evaporates, about 8 minutes. Stir in the soy sauce and vinegar and continue cooking until the liquid is absorbed, another 2 minutes or so. Add salt to taste. (The duxelles may be refrigerated up to 1 week or frozen up to 2 months; bring to room temperature before using.)
2. Thaw the puff pastry according to manufacturer’s directions (usually 30 minutes). Preheat the oven to 400°F (200°C).
3. Unfold the pastry sheet. Slice through the folds and across the sheet, cutting the pastry into 9 squares. Arrange the pastry pieces on an ungreased baking sheet. On each piece, smear some tomato pesto, then top with duxelles, followed by a lump of Brie, and sprinkle with scallions.
4. Bake 15 to 18 minutes, until the pastry puffs and browns and the cheese melts. Let the pastries rest a few minutes, then serve hot or at room temperature.
Recipe © 2007 Katie Heyhoe. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.
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[Cynthia Furey] What an easy appetizer to prepare for guests! Since the duxelles can be prepared ahead of time, all that’s left to do is just to assemble the ingredients and pop the whole thing in the oven. Great for last-minute entertaining. My guests loved the flaky, light crust and the deep flavors of the mushrooms and sun-dried tomatoes. Next time, I will add a generous amount of brie. The small blobs I portioned out weren’t enough to stand up to the salty tang of everything else.