Ingredients:
Asparagus
Mushrooms
Dried thyme
Goat Cheese
Frozen Puff Pastry (thawed)
Olive Oil
S & P
Defrost a sheet of Puff Pastry for about an hour or until pliable. You will need to be able to unfold it without breaking it. Also preheat your oven to 425, or whatever the box of pastry recommends.
While Puff Pastry is defrosting, trim some asparagus into 1 inch pieces. Slice mushrooms into quarters. Thinly slice a few cloves of garlic. Heat about a tablespoon or so of Olive Oil in a pan. Sautee mushrooms, asparagus, and garlic until tender and garlic becomes "nutty" and is no longer raw (You don't want to overcook the veggies because they will cook more when you bake them in the oven on the pastry). Salt & pepper to taste, and add a palmful of dried thyme (or whatever herb blend you have on hand). Cook another minute or two. Remove from the heat and let cool slightly.
Unfold the puff pastry sheet on a baking sheet and score lightly with a knife, making a 1/2 inch or so border around the edges, without cutting completely through. This will allow the pastry to rise into a "crust" on the outer edge. Crumble some goat cheese on the sheet, add your veggie mixture, and top with more goat cheese. Be sure to leave the 1/2 inch border free & clear of toppings.
Bake at 425 for about 15 minutes or until the edges are golden brown and have risen. Let cool slightly and cut into triangles.
