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["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."]
