This month’s challenge was super easy – bake something in puff pastry. My en croute was filled with a seared Portobello mushroom, pureed white beans seasoned with garlic and balsamic vinegar, and sundried tomatoes.
… and baked it at 375 degrees for 30 minutes. It puffed up beautifully.
Here’s the inside shot. You’ll notice my upside down wrapping. The beans and tomatoes were on the bottom instead of the top!
It was a nice combination of flavors and a delicious dinner. My favorite en croute preparation is whole cauliflower, which I made for Thanksgiving dinner last year.