Preheat oven to 375° F. Line rimmed baking sheet with parchment.

Gently clean mushrooms, brushing off any dirt.

Cut bottom of stems (or remove if tough). Cut mushrooms into 1⁄8 -inch slices.

Add 1 tbsp oil into a large skillet over medium-high heat.

When oil shimmers, add onion, sprinkle with 1⁄2 tsp of salt, pepper and 1 tsp of thyme.

Cook until onions are tender with browned edges, 5–6 minutes. Transfer to a bowl.

Add remaining 3 tbsp oil to skillet on medium-high heat.

When oil shimmers, add mushrooms. Cook, stirring until mushrooms have released juices and it has evaporated.

When mushrooms start to brown, add remaining salt, thyme, allspice, cayenne, and garlic.

Drizzle brandy over mushrooms and cook another minute until it has evaporated.

Put vinegar and honey in a small saucepan set over medium heat.

Bring to a boil and cook, stirring, for 3 minutes. Set aside.

Unwrap puff pastry and cut into a 12-inch circle (it’s OK if the shape is uneven).

Transfer rolled dough to the parchment-lined baking sheet.

Mound mushroom-onion mixture in the center of the pastry dough. Spread it to about 2 inches away from edges. Drizzle with honey-vinegar reduction.

Gently fold edges of the pastry over filling, toward the center, overlapping and lightly pinching dough.

Bake for 20-30 minutes, until pastry is golden. Let cool at least 15 minutes before cutting. Serve topped with blue cheese.