3/4cupmushroom or veg brothlow sodium, ideally—if not add the broth then salt to taste
1tablespoondijon mustard
8ouncescamembert or briebrie will have a milder flavor, rind removed, cut into cubes
1 14ouncesheet of frozen puff pastry or one recipe of homemade rough puff pastry
1whole egglightly whisked, for brushing
Chunky for sprinkling the top of the pastry
Thyme sprigs for garnishoptional
Instructions
Heat oven to 400 F/200 C.
Heat butter and oil in a skillet over medium heat. Cook thyme, shallot, garlic, mushrooms, and fennel with the salt and pepper until the mushrooms just start to release their liquid, about 5-10 minutes. Add sherry, cook until almost all of it evaporates. Stir in the mustard. Add the flour, and stir until none is visible. Whisk in the milk & broth. Simmer until it starts to thicken, then whisk in the cheese until melted.
Pour the mushroom mixture into a 2 quart shallow oval bakin gdish or an 8″ square baking dish. Allow to cool to room temperature.
Meanwhile roll out the pastry to fit your dish. Once cool, top the dish with the pastry and trim to a 1″ overhang. Tuck the overhand in, crimping if desired. Cut a vent in the stop, brush with egg, and sprinkle lightly with chunky salt.
Bake on a sheet tray (to catch any sauce that bubbles over) 30 minutes or until puffed, deep golden brown, and pastry is completely cooked through.
Note: You can make this ahead the day before. Simply top with the pastry and then cover. Do not brush with the egg wash until right before baking. It can also be made in about 8 individual 1 cup ramekins.