Brie and Black Trumpet Pastry

  • Preparation: 30 min
  • Cooking: 15 min
  • Portions: 4


    • 1 puff pastry sheet
    • 3 tbsp vegetable oil
    • 300g of brie, thinly sliced
    • 200g black trumpets, fresh or dried
    • 2 grey shallots, chopped
    • 1 clove of garlic, chopped
    • 1 egg yolk
    • Chopped parsley
    • Salt and pepper



Preheat the oven to 400oF

In a pan, heat 1 tbsp of oil and sauté the mushrooms for 5 min; add the chopped shallot; continue cooking for 10 min while occasionally stirring so the water shed by the mushrooms evaporates; remove from flame and add the garlic, parsley, salt and pepper; mix well and set aside;

With the puff pastry, make a 10 cm x 20 cm rectangle; place onto a lightly oiled baking sheet; trim the sides and place the trimmings along the edge to create a 2 cm high border;

Prick the center of the pastry sheet with a fork; without touching the edge, place the first layer of brie in the center of the pastry; distribute the mushrooms over the brie; cover the mushrooms with a second layer of brie without touching the edges;
Brush the edges with egg yolk diluted in a little water

Cook in the oven for 20-35 mn until the pastry is golden;

Serve hot.

Source: Benoît Le Bigot and Judith Noël Gagnon  

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