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
Puff Pastry Pizza Squares with Balsamic Duxelles Recipe
- Quick Glance
- 30 M
- 1 H
- Serves 3
- 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)
- 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.
Hungry for more? Chow down on these:
- Goat Cheese Tarts with Leeks and Apricot Preserves from Blue Kitchen
- Roasted Tomato and Ricotta Tart from Proud Italian Cook
- Feta and Dill Tart with Lemony Spinach Salad from Leite's Culinaria
- Stilton Pinwheels With Walnuts and Honey from Leite's Culinaria
Puff Pastry Pizza Squares with Balsamic Duxelles Recipe © 2007 Kate Heyhoe. Photo © 2007 Alexandra Grablewski. All rights reserved.