- Total time 50 minutes
- Portion size 6 servings
Preheat oven to 400°F. On lightly floured work surface, unroll 1 puff pastry sheet and fold border into 12-inch square; set aside. Unroll remaining puff pastry; cut into four 12- x 1-inch strips (reserve remaining puff pastry for another use).
Whisk egg yolk with 1 tbsp water. Brush 1-inch border of egg wash all around edges of folded puff pastry; lay puff pastry strips over top and brush with egg wash. Using fork, gently pierce surface of folded pastry. Bake on parchment paper-lined baking sheet for 5 minutes. Remove and let cool on rack.
Meanwhile, in large skillet, heat 1 tbsp butter and olive oil over medium-high heat; sauté shallots and mushrooms until all of the liquid is absorbed, about 5 minutes (if skillet is too crowded, cook in two batches). Season with salt and pepper to taste. Set aside.
In small saucepan, heat remaining but- ter over medium heat; sauté garlic until softened, about 3 minutes. Add flour and thyme; sauté for 1 minute. Slowly add milk in thin stream, whisking constantly until sauce is thickened, 1 to 2 minutes. Season with salt and pepper to taste.
Pour sauce over puff pastry. Sprinkle with cheese and scatter mushrooms over top. Bake for 15 to 20 minutes or until sides of pastry start to puff up and are lightly browned. Garnish with arugula (if using). Serve hot or warm.
Nutritional facts PER SERVING: about
- Calories 750
- Total fat 52 g
- Saturated fat 23 g
- Cholesterol 95 mg
- Sodium 365 mg
- Total carbohydrate 54 g
- Fibre 7 g
- Protein 17 g