In the seemingly neverending quest to use up stuff from the freezer/fridge/pantry, I made this tart, and I finally used up that super expensive Dufours puff pastry!! Which I gotta say, was quite a bit better than the usual Pepperidge farm.
I used the following:
1 sheet puff pastry rolled out
6 oz sherried crimini mushrooms (sauteed mushrooms and thyme, deglazed pan with sherry)
a few tablespoons mascarpone
a few ounces shredded aged gouda
Preheat oven to 400 degrees
Roll out puff pastry – score edge 1/4 inch from edge. Layer with mascarpone, aged gouda, sherried mushrooms and sprinkle with sage. Throw in the oven and bake for 20-25 minutes.
Verdict: Pretty tasty!