Directions

1. Preheat the oven to 375° F. Line one rimmed baking sheet with baking parchment and set aside. Line another baking sheet with foil and lightly coat the foil with oil.
2. Gently clean the mushrooms, brushing off any dirt clinging to them. Cut the bottom off the stems (or remove them if they are tough). Cut the mushrooms the mushrooms into ⅛ -inch thick slices and set them aside

3. Pour 1 tablespoon of the oil into a large skillet set over medium-high heat. When the oil shimmers, add the onion slices and sprinkle with ½ teaspoon of the salt. Cook, tossing or stirring until the onions are tender and with browned edges, 5–6 minutes. Add the Pepper Mill Mix and ½ teaspoon of the thyme (crush it between your fingers as you add it); cook for another minute. Turn off the heat, transfer the onions to a bowl, and return the skillet to the stove.

4. Pour the remaining 3 tablespoons of oil into the skillet and set the burner to medium-high heat. When the oil shimmers, add the mushrooms. Cook, stirring or tossing until the mushrooms have released their juices and those have evaporated. When the mushrooms start to brown, add the remaining salt and thyme plus the allspice, cayenne, and garlic. Cook for another minute. (The mushrooms should be very well browned and not juicy, this will take 14–16 minutes of total cook time.) If using the brandy, drizzle it over the mushrooms and cook for another 30 seconds or so until it has evaporated. Add the parsley and the cooked onions and stir to combine. Taste and add a pinch more salt if needed. Set aside.
5. Put the red wine vinegar and honey in a small saucepan set over medium heat. Bring to a boil and cook, stirring, for 3 minutes. Set aside.
6. Flour a large workspace and roll the pastry into a roughly 12-inch circle (it’s OK if the shape is uneven). Transfer the rolled dough to the parchment-lined baking sheet.
7. Mound mushroom-onion mixture in the center of the pastry dough. Spread it to about 2 inches away from the edges. Drizzle with the honey-vinegar reduction. Gently fold the edges of the pastry over the filling, toward the center, overlapping and lightly pinching the dough.

8. Bake for 30–40 minutes, until the pastry is golden. Let cool for at least 15 minutes before cutting or moving the galette to a serving plate. Serve topped with blue cheese, a sprinkling of crushed Pepper Mill Mix, and some walnuts, if using.

For the Peppery Cream Cheese Pie Crust

1. Put the flour, baking powder, salt, and ground pepper into the bowl of a food processor that’s fitted with the metal chopping blade. Pulse a couple of times to mix and fluff the ingredients.

2. Add the cream cheese and pulse about ten times. Add the butter and pulse 12–15 times. (The mixture should look like coarse sand.

3. Add the water and vinegar and pulse a few times. The dough will be crumbly but will hold together if squeezed in your palm.
4. Scoop the mixture onto a sheet of baking parchment. Use your hands to press the dough into a ball, then knead it a few times until it’s smooth. Pat the dough ball into a 2-inch-thick disc. Wrap it with the baking parchment and put it in the fridge to chill for 30 minutes and up to overnight. (The dough can be frozen for a month.)