1 Tbsp sugar
1 tsp kosher salt
1.5 cups all purpose flour, plus more for dusting and rolling
12 Tbsp unsalted butter, cold and cubed
optional : 1 tsp dried thyme or tarragon
1/3 cup ice water
4 oz. Fresh Mozzarella Cheese
3 Oz. cream cheese, full fat
3 Tbsp sour cream
salt and pepper to taste
4 Tbsp unsalted butter
1.25 Tbsp assorted mushrooms, quartered and sliced
1 bunch of scallions white and green parts, sliced quarter inch
.5 tsp dried Thyme, more to taste
a Pinch of dried Fennel powder
.5 tsp dried Tarragon, more to taste
salt and pepper to taste
1/3 cup of grated Swiss cheese
CRUST: This is a bit fussy but once you get the hang of it you can use it for many fillings.
Whisk the flour, salt and sugar together in a large bowl. If you are using the dried thyme add it now. Add the cubed butter and cut in with a pastry cuter until small flat irregular pieces.
Drizzle 1/3 cup of cold water over the flour mix and mix with a rubber spatula until it comes together. I then use my hand in the bowl to work it together very quickly so as not to heat the butter. It will be messy and uneven. Form into a mass.
Turn the dough onto a floured surface and with your hands and a rolling pin roll it out into a 1/2 inch thick square. Fold in half into a rectangle and then fold that into a square.. Press down to make it hold together. Roll again to make a rough square that is 1/2 inch thick. Repeat the folding process. Now gently flatten the dough rotating it into a 6 inch round disk.
Dust the surface with flour and roll out into an irregular 14inch circle. Fold in half and then again into a triangle. This makes it easier to move. Place on a parchment lined baking sheet and refrigerate while you make the filling and topping.
FILLING: Cube the Mozzarella and cream cheese in a small bowl and mash with the sour cream. Season with salt and pepper. Set aside.
Slice and quarter the mushrooms. Melt the 4 Tbsp of butter in a large sauté pan. When the butter has melted add the mushrooms, scallions and herbs. Saute until all the liquids have evaporated.
Season with salt and pepper.
Remove crust from the refrigerator and open up onto the parchment paper. Spread the filling mixture into the middle of the crust leaving the outside edge free of filling for about 1.5 inches.
Put the mushroom mixture on top of the filling. Now make cuts into the outside of the pastry crust about every 1.5 inches. Fold these over the mushrooms.
Bake in a preheated oven, 375, for 30 minutes. Open the oven and sprinkle the Swiss cheese over the Mushrooms. Return to oven and bake another 25 to 30 minutes or until the crust is golden. Let sit for 5 minutes before cutting.
Serve with an extra dollop of sour cream and a salad.