Puff Pastry Pizza Squares with Balsamic Duxelles
by Kate Heyhoe
from Great Bar Food at Home
(John Wiley & Sons, Inc., 2007)
Serves 3, as bar bites

A duxelles is essentially finely chopped mushrooms, sautéed until they lose their liquid and reduce down to a coarse spread — simple, but effective. This recipe brightens the traditional duxelles treatment with balsamic vinegar and soy sauce. Cook the duxelles in advance, if you wish. Then, with sun-dried tomato pesto in the pantry, a box of puff pastry in the freezer, and a wedge of Brie in the fridge, voila! You've got delicate, flaky pizza bites whenever the mood hits.

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1. Melt the butter in a skillet over medium heat. Add the shallot and garlic and cook, stirring often, until softened, about 3 minutes. Add the mushrooms and cook, stirring, until the mushrooms release their juices and most of the liquid evaporates, about 8 minutes. Stir in the soy sauce and vinegar and continue cooking until the liquid is absorbed, another 2 minutes or so. Add salt to taste. (The duxelles may be refrigerated up to 1 week or frozen up to 2 months; bring to room temperature before using.)

2. Thaw the puff pastry according to manufacturer's directions (usually 30 minutes). Preheat the oven to 400°F (200°C).

3. Unfold the pastry sheet. Slice through the folds and across the sheet, cutting the pastry into 9 squares. Arrange the pastry pieces on an ungreased baking sheet. On each piece, smear some tomato pesto, then top with duxelles, followed by a lump of Brie, and sprinkle with scallions.

4. Bake 15 to 18 minutes, until the pastry puffs and browns and the cheese melts. Let the pastries rest a few minutes, then serve hot or at room temperature.