Serves: Serves 8 to 10
- ½ recipe (18 ounces) Quick Puff Pastry
- 1 pound wild mushrooms such as portobello, shiitake, chanterelle, morel, or a combination of 8 ounces wild and 8 ounces button mushrooms
- 1 tablespoon (½ ounce) olive oil
- 1 tablespoon (½ ounce) unsalted butter
- ¼teaspoon salt
- 4 grinds black pepper
- ¼ cup (2 ounces) heavy whipping cream
- 2 large cloves garlic, very finely chopped
- 2 tablespoons finely chopped fresh Italian parsley leaves
- 1 tablespoon snipped fresh chives
- 1 teaspoon finely chopped fresh thyme leaves
- 2 ounces Gruyère or other mild melting cheese
- 2 ounces Stilton or other good-quality blue cheese
- 1 large egg
- Prepare the filling: Clean and thinly slice the mushrooms. Heat the olive oil and butter in a large sauté pan over high heat. Add the mushrooms, salt, and pepper and cook, stirring occasionally, until all the liquid has evaporated and the mushrooms are lightly browned, 10 to 12 minutes. Decrease the heat to medium and add the cream, garlic, parsley, chives, and thyme. Simmer, stirring frequently, until the liquid has been absorbed, 1 to 2 minutes. Taste and adjust seasoning, if needed. Spread the mushrooms on an unlined baking sheet to cool completely before assembling the pastry.
- Roll and cut the dough: Line the second baking sheet with parchment paper or a silicone mat. Dust your work surface with flour. Place the dough in the center and dust the top with flour. Roll into a 10 by 15-inch rectangle. Use a paring knife to cut the dough in half so that you have two rectangles, each 5 inches wide and 15 inches long. Brush flour from the top and underside of one rectangle, fold in half, gently transfer to the center of the prepared baking sheet, and unfold into a rectangle again. Use a dough docker or 2 forks to prick holes in the dough.
- The remaining rectangle of dough should have a little flour left on top. If not, dust it lightly before proceeding. Fold the remaining rectangle in half lengthwise, but don't press down or seal the dough. The little bit of flour that remains should prevent the two halves from sticking together. To form the slats, make 2-inch-long cuts at 1-inch intervals along the long folded side of the pastry. Unfold and reserve.
- Assemble the jalousie: Grate the Gruyère and stir into the cooled mushrooms. Use a spatula to spread the filling in an even layer over the dough on the baking sheet, leaving a ½-inch border all the way around. Crumble the blue cheese over the top of the filling. Moisten the edges of the dough with a thin film of water. Carefully lift the folded dough and lay it lengthwise over half the filling with its long folded side down the center, then unfold, lining up all the corners and edges. Press firmly all along the edges to seal. Beat the egg in a small bowl just to break it up. Brush a thin film of the egg over the top of the pastry, taking care that no drips roll over the edges of the dough, as this would seal the layers and prevent them from rising.
- Bake the jalousie: Preheat the oven to 400°F and position an oven rack in the center. Chill the pastry in the refrigerator while you preheat the oven. Bake the jalousie for 25 to 28 minutes, until the pastry is a deep golden brown, rotating the sheet on the shelf halfway through the baking time. Transfer to a cooling rack. Serve warm or at room temperature with a simple green salad, or as an appetizer with a glass of wine. Slice using a serrated knife.
Storing: The jalousie may be stored, uncovered, at room temperature for 1 day. For longer storage, cover with plastic wrap and refrigerate for up to 3 days. Reheat in a 375°F oven for 10 to 12 minutes, until the crust is crispy and the center is warmed through.