This vegetarian slab pie is an easy and impressive main course and works well as an appetizer. It was made for improvisation, so use whatever cheese you like, whatever mushrooms you like, or, really, any other seasonal vegetable. Wild chanterelles, if you can get them, make for a very special slab pie.
Makes 1 12-by-6-inch pie. Serves 3-4 as main dish.
- 2 tablespoons unsalted butter
- 1 pound mushrooms, thickly sliced
- 2 cloves garlic, minced or sliced
- ½ teaspoon fresh thyme
- Salt and pepper, to taste
- 3 ounces Fontina or other cheese, shredded
- 1 12-by-12 inch square Grand Central U-Bake Puff Pastry, thawed (refrigerate remaining puff pastry for another use)
Melt butter in a large saucepan over medium-high heat. Add mushrooms, garlic and thyme and saute until liquid released by the mushrooms has evaporated and mushrooms are lightly caramelized. Season with salt and pepper to taste. Allow to cool to room temperature.
Preheat oven to 425 degrees.
Place puff pastry square on a sheet pan lined with baking parchment or foil Sprinkle shredded cheese on half of the square, leaving a 1-inch border around cheese.
Place cooled mushrooms on top of cheese.
Fold pastry over to make a 12-by-6 inch rectangle. Press edges together to seal pastry. Make a decorative crimp with a fork if you’re feeling fancy.
Bake in preheated oven for 15 minutes. Reduce heat to 400 and continue baking until well-puffed and richly amber-golden, another 15 minutes or so.
From Laura Ohm, Grand Central Bakery