Ingredients
375 gm butter puff pastry sheet (see note)
50 gm butter, coarsely chopped
2 golden shallots, finely chopped
1 garlic clove, finely chopped
2 tbsp each finely chopped thyme, oregano and flat-leaf parsely
Finely grated rind of 1 lemon, juice of half
1 egg, lightly beaten
400 gm mixed mushrooms, thickly sliced, small one left whole (such as button, portobello and Swiss brown)
200 gm brie, thinly sliced
Thyme sprigs, to serve
Method
1. Preheat oven to 200°C. Place pastry on an oven tray lined with baking paper.
2. Meanwhile, melt 20gm butter in a small saucepan; sauté shallot and garlic until tender (2-3 minutes), transfer to a bowl and combine with herbs, lemon rind and half the egg. Season to taste then spread in an even layer over pastry, leaving a 3cm border.
3. Melt remaining butter in a small saucepan, remove from heat, add lemon juice and season to taste.
4. Scatter mushrooms and brie over shallot mixture, then drizzle with butter mixture. Fold in pastry edges, pleating as you go. Brush edges with remaining egg and bake until puffed and golden (35-40 minutes). Serve topped with thyme.
We use Carême all-butter puff pastry, which comes in pre-rolled 375gm sheets.
Notes
By
Gourmet Food Team
Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking and dining. The Gourmet Traveller legacy is one of trust, prestige and relevance.
Styling by
Lucy Busuttil
Stylist and Recipe Developer
Lucy Busuttil is an experienced food stylist and editor who has worked with leading print and broadcast brands in the food media industry in Australia for over 15 years. She also has a strong foundation as a leading chef for Michelin-starred restaurants in UK, US, France and Australia. After working as a chef for 15 years for some of the world's top restaurants, Lucy transitioned into the food media. Her vast experience and understanding of food make her styling and recipe writing uniquely accessible to her clients and their target audiences.
Lucy is currently based in Sydney and works as a freelance food stylist and recipe writer, focusing on editorial, digital, and advertising content for luxury lifestyle brands. She curates beautiful editorial videos on food and drink and styles for editorial-leading food brands such as Gourmet Traveller and Delicious, as well as advertising and promotional content for some of the most renowned names in cuisine in the country.
Magazine Issue:
April 2023
