For the dough
1 1/2 cups all-purpose flour
1/2 teaspoon active dry yeast
1 egg
1/2 teaspoon salt
1/3 cup unsalted butter, softened
For the filling
2 small onions, finely chopped
1 tablespoon unsalted butter
2 cloves garlic, minced
500g mushrooms, sliced
Salt to taste
2 tablespoons freshly squeezed lemon juice
Paprika, to taste
150g grated cheddar cheese
1/2 cup heavy cream
1/3 cup grated Parmesan cheese
For the dough
1 1/2 cups all-purpose flour
1/2 teaspoon active dry yeast
1 egg
1/2 teaspoon salt
1/3 cup unsalted butter, softened
For the filling
2 small onions, finely chopped
1 tablespoon unsalted butter
2 cloves garlic, minced
500g mushrooms, sliced
Salt to taste
2 tablespoons freshly squeezed lemon juice
Paprika, to taste
150g grated cheddar cheese
1/2 cup heavy cream
1/3 cup grated Parmesan cheese
Combine the flour and yeast
Make a depression in the center and add the egg, a pinch of salt, and butter
Knead well until the dough is smooth
Refrigerate while preparing the filling
Sauté the onion in butter
Add garlic and sauté for another minute
Add the mushrooms, salt, lemon juice, and paprika
Simmer for 10 minutes over high heat to prevent excess liquid
Add the cheddar cheese and heavy cream
Place two-thirds of the dough at the bottom of a 25cm diameter refractory mold and spread with your fingers
Use the remaining dough to cover the sides of the mold
Use a fork to press down on all the dough and pierce the bottom
Bake in a hot oven (200°C) for 20 minutes or until the crust is lightly golden
Spread the filling over the prepared dough and sprinkle with grated Parmesan cheese
Return to the oven for another 10 minutes, until the cheese melts
Cut into 16 slices
