Wild Mushroom Napoleons
CATEGORY: Appetizer 
A savory recipe that is perfect as an entrée, or make it bite size for a fabulous appetizer.

PREP TIME:  40 min.

COOK TIME: 30 min.

2 sheets frozen puff pastry dough (1 pound), thawed for 10 minutes
1 egg, beaten
3/4lb ripe tomatoes
3T extra virgin olive oil, divided
Salt and freshly ground black pepper
1T butter
3/4lb wild mushrooms, any combination
2t truffle oil
4oz fontina cheese
  1. Preheat oven to 400˚F.
  2. On a lightly-floured surface, roll puff pastry dough to 1/8-inch thick. Use a metal biscuit cutter to cut dough into 6 rounds (or a mini cutter to make 12-18 for appetizers). Transfer rounds to a parchment-lined cookie sheet and brush each round lightly with beaten egg. Bake at 400˚F for 12 to 14 minutes until golden brown. Remove from oven, let cool.
  3. Using a mandoline slicer, slice tomatoes into 1/4-inch slices. Place tomato slices on a parchment-lined sheet pan and brush lightly with 2 tablespoons of olive oil, then sprinkle with salt and freshly ground black pepper. Bake at 400˚F for 15 to 20 minutes, until tomatoes are soft. Remove from oven, let cool.
  4. In a large saute pan, combine remaining 1 tablespoon of olive oil and butter over medium-high heat. Tilt pan to evenly distribute oil and melting butter over the entire surface of the pan. When the butter is completely melted and just beginning to foam, add the mushrooms. Cook over medium-high heat, stirring frequently, about 10 minutes, until mushrooms soften and release their liquid. Continue to cook, stirring occasionally, until liquid evaporates and mushrooms are very soft and browned, but not dried-out. Drizzle with truffle oil, if desired, stir to coat mushrooms with oil. Transfer mushrooms to a bowl, set aside.
  5. Reduce oven temperature to 350˚F. Carefully separate baked puff pastry rounds horizontally into two halves. Place the bottom half of four pastry rounds on a parchment-lined sheet pan, and set aside the top halves of four pastry rounds. Top the bottom rounds that are on the sheet pan with one or two pieces of roasted tomato, then a spoonful of wild mushroom mixture, and a slice of cheese. Place one of the remaining pastry rounds (top or bottom) on top, then repeat the layers of tomato, mushroom and cheese. Place one of the top halves of the pastry rounds on top of each napoleon. Bake at 350˚F for 5 to 7 minutes, until cheese just begins to melt. Serve immediately.