What, oh what, should I make with my leftover rough puff pastry?
Perhaps one of my favorite things for breakfast (on a decadent day) is a savory pastry. Something flaky with a salty, cheesy, vegetable filling. Vegetables because health is wealth people.
The vegetables are there to distract you from how much butter is in said pastry. One of the downsides of making your own puff – you know exactly how much butter you put in there.
I’m not telling you to eat this every day. But this Mushroom, Onion, and Ramp Jalousie is a showstopper for a special occasion.
What is a Jalousie? A French pastry named after a window. Fascinating, right?
What I love about them are the little slats that allow you to see right inside the pastry. You know what you’re getting.
And this time we’re getting onion, mushroom, and ramps.
RAMPS! I think I heard all the hipsters run to the yard.
Ramps are delicious delicate onion-like greens that pop up for a couple of weeks each spring, depending on where you live. Blink, and they’ll be gone. So when you see them, snag them.
The onions are sweet, the mushrooms are hearty, the ramps are like a cross between a spring onion and garlic bulb, and the parmesan cheese brings it all together.
Can’t go wrong. Make this Mushroom, Onion, and Ramp Jalousie immediately.
Mushroom, Onion and Ramp Jalousie
(Start making 75 minutes before you want Mushroom, Onion, and Ramp Jalousie)
Slice your red onion very thin. On medium-low heat, heat up 1 Tbsp of olive oil. Add the onion and stir them every 2 minutes. Cook for a total of 20 minutes. At the 15 minute mark, add 2 Tbsp of red wine vinegar, pinch of salt and a little pepper.
Remove onions and set aside. Using the same pan, heat up 1 Tbsp of olive oil and 1 Tbsp of butter over medium-high heat. Add your quartered mushrooms and let them get a little brown before stirring. Cook for a total of 10 minutes. At the 8 minute mark, add your garlic, thyme leaves, and ramps. Stir to ensure they don’t burn.
Remove mushroom/ramp mixture from heat. Let cool slightly.
Preheat oven to 350F.
Roll out puff pastry on a cold countertop. Roll to roughly 20×20 inches. Cut in half lengthwise so you have two 20×10 pieces. One piece will be your bottom, set aside. Take the other piece and gently fold it in half lengthwise. Cut slits in the pastry, about 1/2 inch away from the edge.
Take the bottom piece and place it over parchment paper on a sheet pan. Sprinkle most of the parmesan cheese over the center, leaving about 1 inch around the edges. Spread out your onions over the cheese, then the mushroom/ramp mixture over the onions.
Beat your egg to use as an egg wash.
Take your top piece of puff pastry, with the slits, and cover the filling. Seal the edges with your egg wash and brush the top of the pastry with egg as well. Sprinkle with leftover parmesan.
Place the entire thing in the fridge for 15 minutes. Then bake for 30-35 minutes. The top should be golden brown. Remove and let cool for 5 minutes before slicing into it. Can be served warm or at room temp.