Here’s a vegetarian twist on a classic, upscale Continental dish, which normally includes pricey filet mignon, pâté, and truffles. This version is inexpensive, easy (if somewhat time-consuming) to prepare, and meat-free. Rich red wine, earthy mushrooms, creamy herb-flecked goat cheese, sweet roasted beets, and flaky buttery crust meld in a harmonious, luxurious whole ideal for holidays and even weeknights. A velvety Pinot Noir sauce tops it off (though if you’re time-pressed, the dish is delicious without it).
Make Ahead Tips
Plan ahead by defrosting your puff pastry; it takes 2 to 3 hours in the fridge or 1 hour at room temperature. Prepare the mushroom and goat cheese fillings and roasted beets a day ahead of time.
If you don’t like goat cheese, substitute boursin cheese for the seasoned goat cheese-zest-chive mixture.Make sure the fillings are dry and at room temperature or cold prior to filling the pastry, and chill the pastry after filling.
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