Ingredients
Equipment
Method
- In a large bowl, combine 1.5 cups all-purpose flour and 0.5 tsp salt. Add 0.5 cup cold unsalted butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs. Gradually add 0.25 cup ice water, mixing until the dough comes together. Form into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
- Preheat your oven to 400°F (200°C). Heat 1 tbsp olive oil in a skillet over medium heat. Add 1 large onion, thinly sliced, and cook, stirring occasionally, until caramelized, about 20 minutes. Remove onions and set aside.
- In the same skillet, add 8 oz mushrooms, sliced, and cook until browned and tender, about 10 minutes. Remove and set aside with the onions.
- Add 12 oz sausage, removed from casings, to the skillet. Cook until browned and cooked through, breaking it up with a spoon. Drain excess fat if necessary. Stir in 1 tsp fresh thyme, salt, and pepper to taste.
- On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Transfer to a parchment-lined baking sheet. Spread the caramelized onions evenly over the dough, leaving a 2-inch border. Top with the mushrooms and sausage. Sprinkle with 0.5 cup Gruyère cheese.
- Fold the edges of the dough over the filling, pleating as you go. Brush the crust with 1 large egg, beaten, for an egg wash. Bake for 30-35 minutes, or until the crust is golden brown and the filling is hot and bubbly. Let cool slightly before serving.
Notes
Chef's Tips:
• For a flakier crust, ensure the butter remains cold throughout the dough-making process
• Avoid overworking the dough to prevent toughness
• Serve with a fresh green salad for a complete meal
Food Safety:
• Ensure sausage is cooked to an internal temperature of 160°F (71°C)
• Store leftovers in the refrigerator within two hours of cooking