Description
This delightful recipe features heart-shaped quiches and vol-au-vents made with puff pastry, fresh mushrooms, spinach, and a rich blend of cheeses. Perfectly baked to golden perfection, these charming bites combine creamy mascarpone, sautéed vegetables, and a creamy egg custard for an elegant and savory treat ideal for special occasions or intimate gatherings.
Ingredients
Scale
Puff Pastry and Pastry Wash
- 2 sheets Puff Pastry
- 2 tablespoons Milk
- 1 Egg (for wash)
Vegetables and Herbs
- 300 grams Mushrooms, washed and sliced
- 300 grams Fresh Spinach, washed and chopped
- 2 cloves Garlic (minced)
- 1 tablespoon Fresh Parsley, chopped
Cheeses and Dairy
- 1/2 cup Mascarpone Cheese
- 2 tablespoons Emmental Cheese, chopped
- 2 tablespoons Parmesan Cheese, divided
- 125 milliliters Heavy Cream
- 1 Egg (for custard)
Liquids and Oils
- 1/2 cup Red Wine
- 3 tablespoons Extra-Virgin Olive Oil, divided
- 1 tablespoon Butter
Seasonings
- Salt, to taste
- Ground Black Pepper, to taste
Instructions
- Thaw Puff Pastry: Remove the puff pastry from the freezer and let it sit at room temperature until completely thawed, making it easier to roll and cut shapes.
- Prepare Mushrooms: Wash the mushrooms thoroughly and slice them into even pieces for cooking.
- Sauté Mushrooms: Heat 2 tablespoons of extra-virgin olive oil in a skillet with one minced garlic clove over medium-high heat. Add the sliced mushrooms, season with salt and black pepper, then pour in the red wine. Cook uncovered for about 15 minutes until the wine reduces and mushrooms are tender. Stir in chopped fresh parsley and set aside.
- Prepare Spinach: Wash and chop the fresh spinach. In a separate skillet, heat 1 tablespoon olive oil with 1 tablespoon butter. Add the chopped spinach, season with salt, pepper, and the second minced garlic clove. Cook while stirring until spinach wilts, then finely chop and set aside.
- Preheat Oven: Set the oven to 180°C (350°F) to prepare for baking the quiches.
- Make Egg Mixture for Quiche Filling: In a bowl, whisk together 1 egg, salt, pepper, 1 tablespoon Parmesan cheese, and heavy cream until well combined and slightly frothy.
- Form Heart-Shaped Quiche Bases: Roll out one sheet of puff pastry and cut it into two large heart shapes using a heart-shaped pan or cutter. Press one heart puff pastry piece firmly into the pan, ensuring edges are snug.
- Assemble Quiches: Sprinkle half the Emmental cheese over the pastry base, then add the sautéed mushrooms and cooked spinach. Pour half of the egg mixture over the filling. Fold the pastry edges as needed to secure the filling. Repeat assembly for the second quiche with the remaining ingredients.
- Bake Quiches: Place the quiche pans in the oven and bake at 180°C (350°F) for approximately 20 minutes or until the pastry is golden and the filling is set.
- Prepare Vol-au-Vent Pastry Shapes: Roll out the second puff pastry sheet and use cookie cutters to cut out heart shapes. Prepare the egg-milk wash by whisking 1 egg and 2 tablespoons of milk together.
- Assemble Heart-Shaped Vol-au-Vents: Take three heart shapes; brush one with the egg-milk wash, then on the other two hearts, cut out smaller heart centers and brush these also with the wash. Layer the two hollowed hearts on top of the first whole heart, pressing gently to adhere.
- Bake Vol-au-Vents: Bake at 200°C (400°F) for 15-20 minutes until puffed up and golden brown. Remove from oven and allow to cool.
- Prepare Filling for Vol-au-Vents: In a blender, combine the sautéed spinach with mascarpone cheese and the remaining 1 tablespoon of Parmesan cheese. Blend until smooth and creamy.
- Fill Vol-au-Vents: Transfer the spinach-mascarpone cream into a piping bag and fill the centers of the cooled vol-au-vents. Garnish with a few slices of sautéed mushrooms on top.
- Serve: Present the heart-shaped quiches and vol-au-vents warm or at room temperature for an elegant and delicious appetizer or light meal.
Notes
- Ensure puff pastry is fully thawed before rolling to avoid cracking.
- You can substitute Emmental cheese with Gruyère for a nuttier flavor.
- Use fresh, firm mushrooms for best texture and taste.
- Vol-au-vents should be completely cooled before filling to maintain puffiness.
- Adjust seasoning in egg mixture and vegetable sautés according to taste preference.
- Serve with a fresh salad for a complete meal.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: French
Keywords: heart-shaped quiche, vol-au-vent, puff pastry, mushroom quiche, spinach quiche, mascarpone filling, French appetizer, savory pastry
