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 unsalted butter
2 cloves garlic, minced
500g mushrooms, sliced
2 tablespoons freshly squeezed lime 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 black 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 unsalted butter
2 cloves garlic, minced
500g mushrooms, sliced
2 tablespoons freshly squeezed lime 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 black pepper to taste
MAKE THE CRUST: In a smooth surface, combine the flour and yeast
Dip a depression in the center and add the egg, salt, and butter
Mix with your fingers
Mix very well until the dough is smooth
Chill in the refrigerator, wrapped in plastic wrap, for 15 minutes
PREPARE THE FILLING: In a pan, caramelize the onions in butter
Add the garlic and cook for another minute
Add the mushrooms, lime juice, salt, and black pepper
Simmer for about 10 minutes, stirring occasionally to prevent excess liquid from forming
Remove from heat and add the grated cheddar cheese and heavy cream. Reserve
Place 2/3 of the dough at the bottom of a 25cm diameter ceramic dish and spread it with your fingers
With the remaining dough, cover the sides of the dish
Use a fork to press down all the dough and create small holes in the bottom to prevent air bubbles from forming
Bake in a preheated oven (200°C) for 20 minutes or until the crust browns slightly
Spread the filling over the prepared crust and sprinkle with grated Parmesan cheese
Return to the oven for another 10 minutes, until the cheese melts
Serve warm
295 calories per serving
