Wild Mushroom Onion Galette with Brie

By Ginger's Kitchen • March 5, 2011 • 10 Comments

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Wild Mushroom Onion Galette with Brie — 1 of 2 Photo by Ginger's Kitchen

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Author Notes: Inspired by the wild mushroom stand at the farmer's market, we think the richness of the mushroom and cheese paired with the light and flaky crust is a perfect combination. - Ginger's Kitchen - Ginger's Kitchen

Food52 Review: Earthy mushrooms, decadent brie and flaky pastry, what's not to love? I made this as an appetizer for dinner at my sister's house. There were several delicious apps on the table, but this was the first to go which proves just how delicious it was! I did make a couple of adjustments; Instead of leaving a 2-inch border and folding the pastry over the filling, I left a border and brushed it with egg. Without the weight of the filling, it puffed up making an edge. And, at the insistence of my husband, I sprinkled a few drops of truffle oil over the top after it was cooked. It was good, but it’s definitely good without too. - lorinarlock - lorinarlock

Serves 8 and a dog (as a starter)

1 large onion - peeled and sliced
1 large shallot - peeled and sliced
2 tablespoons unsalted butter
2 tablespoons olive oil
1 1/2 cup mixed wild mushrooms (we used beech, crimini, and oyster) - cleaned and chopped
1/2 cup dried porcini mushrooms - chopped
1/2 cup dry white wine
1 tablespoon minced fresh rosemary
1 sheet all butter puff pastry (we used Dufour) - thawed
1/2 pound brie - crust removed
flaked salt (we used maldon)
salt and pepper
bulb onions sliced lengthwise - white and some green parts
drizzle of olive oil
melted unsalted butter (a tablesoon or so)

Put the dried mushrooms and wine in a heat proof something and nuke for a minute to soften. Set them aside. Heat the butter and oil in a medium skillet. When the butter is melted and bubbling hot, add onions, shallots, and a pinch of salt. Cook, stirring often, until they are browned and caramel-ey.
Using a slotted spoon, remove the onions to a bowl. Add in all of the mushrooms along with the wine to the same pan with the remaining fat. Season with salt and pepper and cook until they are soft.
Preheat the oven to 400. Lay the puff pastry on a sheet of parchment on a cookie sheet. Arrange the onions and mushrooms on the pastry, leave a 2" border. Sprinkle the rosemary over. Now cut the brie into chunks and arrange on top. Gently fold the edges of the pastry up and over the perimeter. The vegetables will be only paritially covered. Arrange the bulb onions lengthwise on top of the exposed vegetables. Drizzle the onions with olive oil. Brush the crust with melted butter, then sprinkle with the entire tart with sea salt. Bake until the crust is puffed and golden brown, about 25 minutes.
Cool for a few minutes so it can set, but serve warm. Enjoy with friends.