2 pieces puff pastry, thawed
2 large sweet potatoes, roasted and mashed
4 Shallots, minced
1 tsp olive oil
8 oz mushrooms, sliced
1 Tbsp honey white balsamic vinegar
Fresh thyme and dried sage
Smoked sea salt to taste
1/2 cup Gouda, shredded
1 egg, beaten
Preheat the oven to 350.
Heat the olive oil over medium. Add the mushrooms and Shallots and saute until wilted. Add vinegar, salt and herbs and cook for a few minutes more.
Bake the puff pastry for 15 minutes, or until golden.
Add the mushroom mixture to the mashed sweet potato. Mix in the cheese and egg. Spread in top of the puff pastry and bake for another 15 minutes.
