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Puff Pastry Pizza Squares with Balsamic Duxelles

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

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)

Directions

  • 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.
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