Less than 1 hour (plus chilling time)
- 2 cups (300g) cake flour
- Pinch of salt
- 4-5 sprigs fresh rosemary or thyme, chopped
- 1 cup (250g) ice-cold butter, cubed
- ½ cup (125g) sour cream
- Glug olive oil
- ¼ cup (60g) butter
- 1 onion, finely chopped
- 1 punnet (200g) PnP exotic mushroom mix
- 1 punnet (150g) PnP shimeji mushrooms
- 1 Tbsp (15ml) Italian herbs
- 3 Tbsp (45ml) white wine (optional)
- 4 cloves garlic, minced
- Salt and milled pepper
- 1 tub (250g) crème fraiche
- ⅓ cup (80ml) grated gruyere or mozzarella cheese
- Eggwash, for brushing
- For pastry, combine flour, salt and herbs in a bowl or food processor.
- Add butter and pulse (or alternatively use your fingertips if making by hand) until it resembles medium-sized breadcrumbs.
- Add sour cream and mix until a ball of pastry forms.
- Shape into a disc, wrap in clingfilm and chill for 15-20 minutes or until firm.
- For filling, heat oil and butter over medium heat.
- Sauté onion until softened, about 3-5 minutes.
- Add mushrooms and Italian herbs and sauté for about 8-10 minutes over high heat until golden brown.
- Pour in wine, add garlic and cook for another 5-8 minutes.
- Season, remove from heat and to cool.
- Preheat oven to 190°C and line a big enough baking tray (about 40-50cm wide) with baking paper.
- Roll out pastry into a disc (about 40cm) and ½ cm thick on a lightly floured surface.
- Spread crème fraiche onto pastry starting in the centre and working your way out, leaving about a 5cm border all around.
- Spoon mushrooms over crème fraiche and sprinkle with cheese.
- Fold the border up and over the edges of filling, folding, and pleating all the way around the edge to enclose.
- Brush the border with egg wash.
- Bake for 30-35 minutes until pastry is cooked and golden.
- Cool slightly before slicing and serving.