Mushroom and Thyme Palmiers with Parmesan

Place a sauté pan over medium-high heat. Add 30g butter and let it melt, foaming lightly. Add diced mushrooms in a single layer—do not stir for 3 minutes to allow moisture to evaporate and mushrooms to begin browning.

After 3 minutes, stir the mushrooms and add minced garlic and thyme leaves. Cook 2 more minutes until fragrant and mushrooms are golden. Season with 0.5 tsp salt and 0.25 tsp black pepper. Remove from heat and spread on a plate to cool completely.

On a lightly floured surface, roll the cold pastry into a rectangle approximately 30cm x 20cm and 3mm thick, keeping edges straight. If using shop-bought puff pastry, follow package directions for bringing to the correct temperature.

Scatter the cooled mushroom mixture evenly over the pastry surface, leaving a 1cm border along the edges. Follow with an even layer of grated Parmesan.

Starting from the long edge nearest you, roll the pastry tightly toward the far edge, pressing gently as you roll to create a compact log. The log should be approximately 30cm long.

Using a sharp chef's knife, trim the uneven ends of the log, then cut the roll into 12 equal pieces, each about 2.5cm wide. Lay them cut-side up on a parchment-lined baking tray, spacing 5cm apart.

Brush the top and exposed sides of each palmier generously with beaten egg. This will give the finished palmiers their characteristic golden sheen.

Position a rack in the center of the oven. Preheat to 200°C (conventional) or 190°C (fan). Line a large baking sheet with parchment and lightly grease with olive oil.

Place the prepared palmiers in the oven. Bake 18-22 minutes, rotating the tray halfway through at the 10-minute mark, until the palmiers are deeply golden brown and crispy at the edges. The Parmesan should be melted and spotted with golden patches.

Remove from oven and let cool on the baking sheet for 5 minutes. The palmiers will firm up as they cool. Serve warm or at room temperature within 2 hours of baking for optimal crispness.