Spinach And Mushroom Flamiche

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

2. In a large skillet, melt the butter over medium heat. Add the chopped shallot and cook until softened, about 2 minutes.

3. Add the sliced mushrooms to the skillet and sauté until they release their moisture and turn golden brown, about 5-7 minutes.

4. Add the fresh spinach leaves to the skillet and cook until wilted, about 2 minutes. Season with salt and pepper to taste. Remove the skillet from heat and set aside.

5. In a mixing bowl, whisk together the heavy cream and eggs until well combined. Season with a pinch of salt and pepper.

6. On a lightly floured surface, roll out the puff pastry into a rectangle or circle, depending on your preference. Transfer the pastry to the prepared baking sheet.

7. Spread the mushroom and spinach mixture evenly over the puff pastry, leaving a border around the edges.

8. Sprinkle the grated Gruyere cheese over the vegetables.

9. Carefully pour the cream and egg mixture over the filling, allowing it to seep into the vegetables and cheese.

10. Fold the edges of the puff pastry over the filling, creating a rustic border.

11. Bake the Spinach and Mushroom Flamiche in the preheated oven for 25-30 minutes or until the pastry is golden brown and the filling is set.

12. Once baked, remove the flamiche from the oven and let it cool slightly before slicing.

13. Garnish with freshly picked thyme leaves for a pop of freshness before serving.