PREPARE WITH: Yamhill Valley Vineyards Pinot Noir Estate
Heat oven to 400 degrees.
Sauté the shallots and garlic in 1 tablespoon of extra virgin olive oil over medium heat until soft. About 5 minutes. Remove the garlic & shallots from the pan and add another tablespoon of extra virgin olive oil and add the chopped mushrooms - sauté for about 7 minutes. Add the shallot & garlic mixture back to the pan with mushrooms and blend together then take off the heat. Sprinkle the thyme in the mushroom mixture and add salt & pepper to taste.
Meanwhile, to roll out the puff pastry, put about a tablespoon or two of flour on your surface and place the puff pastry on the floured surface. Roll it out to about 12 by 14 inches. Put the puff pastry on a baking sheet lined with parchment paper. Spread about ½ of the grated cheese on the puff pastry, leaving about ½ to ¾ inch edge all the way around, add the mushroom mixture, then spread the rest of the cheese on top.
Bake for about 20 minutes until the edge of the puff pastry has turned a light golden brown.
Serve warm with a glass of our 2017 Yamhill Valley Vineyards Pinot Noir Reserve.