Here is a fun and vegetarian Crisp that can be served as an appetizer or a snack, even a light mid day meal.
Easy. Simple. Done.
1 sheet puff pastry
- Heat oven to 350°
- Roll puff pastry into a 9″ x 9″ square and place on a sheet of parchment paper on a baking sheet. Poke holes with a fork all over the puff pastry. Crimp the edges decoratively and place in oven.
- Bake for 15 – 20 minutes until a light blond color and remove from oven.
- 2 tbsp. unsalted butter
- ¼ cup finely chopped shallot
- 1 garlic clove, minced
- 1 lb mushrooms Cremini, finely chopped
- Coarse salt
- 1 tbsp. finely chopped fresh flat-leaf parsley
- 1/8 teaspoon freshly ground pepper
- Melt butter in a large skillet over medium heat.
- Add shallot and garlic; cook, stirring, until softened,
- Add mushrooms and salt; cook, stirring, until mushrooms have softened and released their liquid.
- Raise heat to medium-high; cook until liquid has evaporated.
- Stir in parsley, salt, and the pepper. Let cool completely.
- 1 small Zucchini, cut into 1” wedges
- 2 ea salsify, peeled, sliced into thin ¼” sticks
- ½ c Cremini mushrooms, cut into quarters or eighths if very large
- Optional Garnish
- Snipped chives
- Toss zucchini, salsify and mushrooms with olive oil, salt and pepper and spread onto a baking sheet in a single layer. Roast in a 350° oven for 8 -10 minutes or until vegetables are crisp tender.
- Top cooked puff pastry with a thin layer of mushroom duxelles and top with roasted vegetables. Place in oven and bake for 8 -10 minutes until hot.
- Cut into quarters or smaller wedges, top with snipped chives if using and serve.