Name: Mushroom Galette with Gruyere Crust
Total time: 120 min
Yield: 4
Ingredients: 2 cups sifted all-purpose flour; 1 tablespoon sugar; 1 teaspoon salt; ½ teaspoon dried thyme; 1 large egg (lightly beaten); 1/2 teaspoon white vinegar; 1/4 cup ice cold water; 3/4 cups cold unsalted butter (cut into pieces); 4 ounces freshly grated gruyere cheese; 1 tablespoon olive oil; 2 tablespoons unsalted butter; 12 ounces sliced baby portobello/cremini mushrooms; 8 ounces mixed wild mushrooms; 4 garlic cloves (minced); ¼ teaspoon salt; ¼ teaspoon pepper; ¼ teaspoon dried thyme; 4 tablespoons mascarpone cheese; ¼ cup finely grated parmesan cheese (plus extra for topping); 4 ounces freshly grated gruyere cheese; fresh oregano for topping