Sautéed Mushrooms and Gruyère in Puff Pastry

Preheat oven to 400 degrees.

Allow puff pastry to sit out at room temperature while prepping filling.  (Note, if puff pastry was in freezer, thaw according to package instructions prior).

Heat a large skillet over medium heat.  Add butter, shallots and garlic.  Cook 3-4 minutes, stirring frequently.  Add mushrooms, salt, pepper and thyme.  Turn heat down to medium low and allow mushrooms to soften, roughly 8-10 minutes.  If mixture becomes too dry while cooking, add a splash of white wine or chicken broth (roughly 1-2 Tbsp).  Once mixture is softened, remove from heat and let cool while prepping pastry dough.

Lightly spray a  24-well mini muffin pan with non-stick cooking spray.

Roll out sheet of puff pastry onto a well-floured surface into a 10×14-inch rectangle. Cut the pastry into 4 strips lengthwise and 6 strips crosswise to create 24 equal squares. Press the pastry squares into each well of the muffin pan, letting the excess stick up over the edges.  Pierce the dough with a fork, allowing air to escape while cooking.

Into each puff pastry square, add a piece of cheese.  Top with dollop of mushroom mixture.  Repeat until all squares are full or mushroom mixture is gone.  Sprinkle with grated cheese.  Cook 15-20 minutes or until lightly golden brown.

Let cool in pan for a few minutes or until cool enough to touch.  Transfer to platter.  Drizzle with balsamic glaze.  Sprinkle with fresh tarragon or thyme.