Gruyere, Mushroom and Leeks En Croute

With a timeless combination of earthy mushrooms, nutty gruyere and aromatic leeks, this delicious dish exemplifies the French technique of ‘en croute’ – the ingredients are simply cooked on their own, and then encased in puff pastry and baked until perfectly golden. The result is a rich, flaky delight ready to be served as an appetizer at a party, or alongside a green salad for a rustic dinner.

1 tablespoon olive oil

8 ounces cremini mushrooms, stemmed and thinly sliced

8 ounces shiitake mushrooms, stemmed and thinly sliced

1 tablespoon unsalted butter

16 ounces leeks, white and light green parts only, sliced 1/2-inch thick

4-5 sprigs fresh thyme leaves, plus more for garnish

2 cloves garlic, finely minced

1/2 cup dry sherry

Kosher salt

Freshly ground black pepper

1 1/2 pounds gruyere, cubed

1 sheet frozen puff pastry, thawed and cut into small rectangles

1 egg, beaten

Baguette bread, sliced

Preheat oven to 400°F.

Heat olive oil in a 12-inch stainless steel skillet set over medium heat. Add cremini and shiitake mushrooms and sauté, stirring frequently, until they release their moisture and begin to caramelize, about 4-6 minutes. Add butter and stir until melted. Add the leeks and thyme and cook until leeks are softened about 3-5 minutes. Add the garlic and cook just until fragrant, about 1 minute more. Add sherry to the pan to deglaze and cook until the sherry evaporates and pan is almost dry, about 3-5 minutes longer. Transfer the mushroom mixture to a plate or shallow bowl to cool slightly.

Place cubed gruyere in the bottom of a 2 qt. baking dish. Dollop the cooled mushroom and leek mixture over the cheese. Arrange the puff pastry rectangles on top overlapping in places. Brush the pastry with beaten egg.

Place baking dish in preheated oven and bake until puff pastry is golden-brown and cheese is melted and bubbling, about 25-30 minutes. Remove from the oven and let cool for about 5-10 minutes. Serve alongside slices of lightly toasted baguette bread.