Preparation time: 30 min + soaking time of the mushrooms

Cooking time : 40 min

Serving : 4

Ingredients

260 g puff pastry
1 egg yolk
5 mL (1 teaspoon) water
30 mL (2 tbsp.) Slippery Jack Smoked Mustard
30 to 60 g dried Forest Blend
3 french shallots, quartered
Nutmeg
Salt
Pepper
½ zucchini, thinly sliced and coated with oil (optional)
8 cherry tomatoes cut in half and coated with oil (optional)
Crushed pistachios
45-60 mL (3-4 tbsp.) fresh goat cheese
A drizzle of honey

Preparation

Soak the mushrooms in warm water for 30 minutes and preheat the oven to 200°C (400°F).
Using a rolling pin, roll out the puff pastry to the size of the baking sheet. Place the dough on the baking sheet previously lined with parchment paper. In a small bowl, whisk together the egg yolk and water, which will be used for the gilding. Using a brush, brush about 1 inch wide around the edges of the dough. Refrigerate the dough for 20-30 minutes so that it holds its shape during baking.
In a skillet, heat olive oil, garlic, mushrooms, french shallots and nutmeg over medium-high heat until mushrooms begin to brown. Season with salt and pepper.
Spread mustard over dough, except on edges. Add zucchini slices in a thin layer. Spread the mushroom mixture over the dough. Sprinkle with tomatoes and pistachios.
Bake in the lower part of the oven for 35 to 40 minutes or until the pie is golden brown and the bottom of the pastry is crisp.
Spread goat cheese over hot pie and drizzle with honey.