CARROT WELLINGTON HORS D’OEUVRES

Makes: About 2 dozen pieces

3 carrots, 8 to 9 inches long and 1-inch diameter, scrubbed, peeled

2 tablespoon extra-virgin olive oil

1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme

Coarse salt and freshly ground black pepper

12 ounces cremini mushrooms, roughly chopped 1 shallot, finely chopped

¼ cup dry white wine 1 tablespoon fresh tarragon, chopped

1 sheet store-bought puff pastry, thawed

1 large egg

Heat oven to 425 degrees. Place carrots on a parchment-lined baking sheet. Toss with 1 tablespoon olive oil, the thyme and salt and pepper to taste. Roast until carrots are lightly caramelized and a bit wrinkled, about 30 minutes.

Meanwhile, pulse the mushrooms in a food processor until finely chopped. Transfer to a clean dish towel; squeeze to remove as much moisture as possible. Heat the remaining 1 tablespoon olive oil in a skillet over medium heat. Add the mushrooms; season with salt. Cook, stirring, until all the moisture is gone and the mushrooms begin to brown, about 15 minutes. Add the shallot; cook until soft, about 8 minutes. Add the wine; cook until the liquid evaporates. Remove the pan from the heat; stir in the tarragon. Adjust seasonings. Let cool completely.

Unfold the sheet of puff pastry; roll out into a 9-by-12-inch rectangle on a lightly floured surface. Turn long side toward you. Cut into three equal pieces, each 4-by-9-inches.

Working with one piece at a time, spread 2 tablespoons of mushroom mixture over the surface, leaving a 1-inch border all around. Place a carrot in the center, down the length of the pastry; roll the long edge snugly up and over the carrot. Twist the ends tightly to seal; cut off any excess puff pastry. Repeat with remaining two pieces.

Place Wellingtons on a baking sheet, seam side down. Beat the egg with 1 tablespoon water; brush generously over the pastries. Bake at 425 degrees until golden brown, about 8 minutes.

Using a serrated knife cut the Wellingtons into 1 inch slices. (There will be some extra at the ends.)