FOR THE CRUST
1 1/2 cups all-purpose flour (180 g)
1/2 teaspoon active dry yeast
1 egg
1 teaspoon salt
1/3 cup unsalted butter, at room temperature (65 g)
FOR THE FILLING
2 small onions, finely chopped
1 tablespoon butter
2 cloves garlic, minced
500g mushrooms, sliced
2 tablespoons lemon juice
1 2/3 cups grated cheddar cheese (150 g)
1/2 cup heavy cream (120 ml)
1/3 cup grated Parmesan cheese (40 g)
Salt and pepper, to taste
FOR THE CRUST
1 1/2 cups all-purpose flour (180 g)
1/2 teaspoon active dry yeast
1 egg
1 teaspoon salt
1/3 cup unsalted butter, at room temperature (65 g)
FOR THE FILLING
2 small onions, finely chopped
1 tablespoon butter
2 cloves garlic, minced
500g mushrooms, sliced
2 tablespoons lemon juice
1 2/3 cups grated cheddar cheese (150 g)
1/2 cup heavy cream (120 ml)
1/3 cup grated Parmesan cheese (40 g)
Salt and pepper, to taste
MAKE THE CRUST: In a clean surface, sift together the flour and yeast
Make a depression in the center and add the egg, salt, and butter
Mix with your fingers until just combined
Knead well until the dough is smooth
Refrigerate, wrapped in plastic wrap, for 15 minutes
PREPARE THE FILLING: In a pan, caramelize the onion in butter
Add the garlic and cook for another minute
Add the mushrooms, lemon juice, salt, and pepper, and simmer for about 10 minutes, stirring occasionally, to prevent excess liquid from forming
Remove from heat
Add the cheddar cheese and heavy cream, and reserve
Place 2/3 of the crust in the bottom of a 25cm-diameter baking dish and spread with your fingers
With the remaining crust, cover the sides of the baking dish
With a fork, press down all the dough and puncture the bottom to prevent air bubbles from forming
Bake in a preheated oven at 200°C for 20 minutes or until the crust is lightly golden
Spread the filling over the prepared crust and sprinkle with grated Parmesan cheese
Bake again for 10 minutes, or until the cheese has melted
Serve hot
(295 calories per serving)
