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Ingredients
- Crust
- 1 1/2 cups all purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 /2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
- 1 large egg
- 1 teaspoon cold water
- 1 large egg white, lightly beaten
- Filling
- 1 1/2 tablespoons unsalted butter
- 1 /3 cup chopped shallots (about 2 medium)
- 1 /2 pound mushrooms, cut into 1/4-inch slices
- 5 teaspoons chopped fresh thyme, divided
- 3 /4 cup whipping cream
- 2 large eggs
- Pinch of salt
- Pinch of ground black pepper
- 2 green onions (white and pale green parts only), thinly sliced
- 2 tablespoons finely grated Gruyère cheese
Preparation
Step 1
Blend flour, salt, and sugar in a food processor.
Pulse in the butter, and process until it resembles a coarse meal. Whisk 1 egg and 1 teaspoon of cold water in small bowl, and add to flour mixture.
Using on/off turns, process just until moist clumps form.
Transfer the dough to work surface and knead gently until it comes together, about 4 turns.
Form into ball; flatten into disk.
Wrap in plastic and chill 1 hour. Do ahead Dough can be made 1 day ahead. Keep chilled.
Preheat oven to 400°F. Butter large square of foil and press, butter side down, onto crust. Fill with pie weights or dried beans. Bake 20 minutes. Remove foil and weights. Using fork, pierce bottom of crust all over (about 10 times). Bake until golden, about 10 minutes. Brush lightly with egg white. Cool. Do ahead Can be baked 6 hours ahead. Let stand at room temperature.
Melt butter in large nonstick skillet over medium heat. Add shallots; sauté until soft, about 2 minutes. Add mushrooms; sprinkle with salt and pepper. Increase heat to high and sauté until all liquid is absorbed and mushrooms are tender, about 8 minutes. Sprinkle with 2 1/2 teaspoons thyme and cook 1 minute. Transfer mixture to plate. Cool mushrooms completely.
Preheat oven to 350°F. Place cooled crust in pan on baking sheet. Sprinkle with remaining 2 1/2 teaspoons thyme. Drain mushrooms, if needed. Scatter mushrooms over thyme. Whisk cream, eggs, salt, and pepper in medium bowl. Pour egg mixture over mushrooms. Sprinkle with green onions and cheese.