Two-Cheese Walnut Cream Pie

Directions

1. 1If you’re using frozen puff pastry dough, starting thawing it out (about 30 minutes).
2. 2Melt the butter in a small skillet. Sautee the shallot until it’s softened, about 5 minutes.
3. 3Pulse the walnuts in a food processor until they’re a coarse meal.
4. 4Add the egg, ham, walnuts, parmesan, and shallot and process until smooth.
5. 5Scrape into a bowl. Mix in your chevre, season with salt and pepper, and refrigerate for 45 minutes.
6. 6Meanwhile, parboil the mushrooms in salted water for 5 minutes. Drain them, pat dry (they don’t have to be bone dry, just not sopping wet), and slice thickly.
7. 7Preheat the oven to 325° F.
8. 8Sprinkle a pie pan with flour. Unfold your puff pastry and place it into the pie pan. Line with baking parchment, fill with pie weights, chain, or baking beans, and bake blind for 10 minutes.
9. 9Meanwhile, melt butter in skillet and add the split garlic clove. Cook for 2-3 minutes. Remove the garlic.
10. 10Remove the filling mixture from the refrigerator, and stir in the cream.
11. 11Remove the parchment and weights from the pie shell and bring the oven temperature up to 400° F. Pour the walnut cream filling into the pie shell.
12. 12Arrange your mushrooms in a decorative shape on top of the filling. If you’ve got corners (from a square puff pastry) hanging over the side of your pan, you can optionally trim them and put them on top of your filling as edible decorative elements. Brush with the rim of the pastry with garlic-flavored butter and bake for 30 minutes.