Cooking Directions

• Heat the oven to 400°F. Line a baking sheet with parchment paper. Mix the egg yolk and water in a small bowl with a fork.
• Unfold the pastry sheet on the baking sheet. Cut 1/2-inch strips from each side of the pastry sheet. Brush the edges of the pastry sheet with the egg mixture. Place 1 strip on each edge of the pastry sheet. Prick the center of the pastry with a fork and brush with the egg mixture.
• Bake the pastry for 15 minutes or it's until golden brown. Let the pastry cool on a wire rack. Reduce the oven temperature to 350°F.
• Heat 1/4 cup olive oil in a 12-inch skillet over medium heat. Add the shallots and cook until they're softened. Add the mushrooms and cook for 5 minutes, stirring occasionally. Add the black pepper and cook until the mushrooms are tender and the liquid evaporates.
• Remove the skillet from the heat. Stir in half the thyme and parsley. Spoon the mushroom mixture over the pastry and sprinkle with the goat cheese.
• Bake the pastry for 10 to 15 minutes or until the topping is hot.
• Drizzle the pastry with the remaining olive oil and sprinkle with the remaining parsley and thyme.

Ingredients

• 1 large egg yolk
• 1 teaspoon water
• 0.5 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed according to package directions
• 0.25 cup plus 1 tablespoon olive oil
• 0.25 cup finely chopped shallot
• 1 pound mushrooms, sliced (about 6 cups)
• 0.25 teaspoon ground black pepper
• 1 tablespoon chopped fresh thyme leaves
• 1 tablespoon chopped fresh Italian parsley
• 4 ounces goat cheese, crumbled