Renowned Traverse City Chef Pete Peterson shares some of his favorite spring recipes with Traverse food and wine editor Tim Tebeau for the May 2016 issue of Traverse, Northern Michigan’s Magazine.
For the Pastry:
- 1 sheet frozen puff pastry, thawed
- Flour for rolling pastry
For the Topping:
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2–3 cloves garlic, minced
- 4 ounces fresh morel mushrooms, cleaned, stemmed and halved lengthwise
- 6–8 small ﬁngerling potatoes, cleaned and cut into 1/8-inch diagonal slices
- Salt and freshly ground black pepper
- 4 ounces Boursin cheese or fresh chèvre
- Chopped fresh thyme
- Chopped fresh chives
- 1/3 cup ﬁnely grated Parmesan cheese
Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Lightly dust a work surface and rolling pin with ﬂour. Roll out the puff pastry to desired thickness, then cut into 4 to 6 portions. Brush about a tablespoon of olive oil over the top surfaces.
Heat remaining olive oil and butter, over medium-high heat, in a medium sauté pan. Stir in garlic, sliced mushrooms, sliced potatoes and sauté until very lightly browned and the mushrooms have given off most of their liquid. Be careful not to burn the garlic. Season with salt and black pepper. Remove pan from heat and distribute the mushrooms and potatoes onto the puff pastry rectangles. Also distribute the Boursin cheese in half-teaspoon portions. Finally, sprinkle the rectangles with fresh thyme, chives, and grated Parmesan cheese.
Place ﬂatbreads on baking sheet, and bake for about 15 minutes, till the pastry has puffed and browned around the edges. Serve immediately.