1. Preheat oven to 400°F. Line a large rimmed baking pan with parchment paper.  
2. Unfold puff pastry into a 13×9-inch rectangle. Transfer to prepared baking pan. Using a sharp knife, lightly score a ½-inch border around the edges. Brush with roasted garlic paste. Bake for 13 to 15 minutes or until light golden brown and puffy; set aside.  
3. In a large skillet, heat 1 Tbsp. olive oil over medium-high heat. Add ⅓ of the mushrooms to the skillet. Cook for 2 to 3 minutes or until crisp-tender, stirring occasionally; remove from skillet. Repeat with remaining olive oil and mushrooms.   
4. Reduce heat to low; return all mushrooms to skillet. Add red wine vinegar and cook until no liquid remains, 2 to 3 minutes; cool slightly. 
5. Top pastry with ½ of the Gruyère cheese and all of the mushroom mixture. Sprinkle with remaining cheese and bake for 10 to 12 minutes or until cheese is melted and crust is golden brown; cool slightly.  

Each serving contains: 330 calories, 26 g fat, 13 g saturated fat, 0 g trans fat, 60 mg cholesterol, 300 mg sodium, 16 g carbohydrates, 0 g fiber, 1 g sugar, 8 g protein. Daily values: 0% vitamin D, 10% calcium, 6% iron, 2% potassium.