for 4 people

Dough

150 g	half-white flour
100 g	wholemeal flour
½ tsp	salt
100 g	butter, cut into pieces, cold
1 dl	water

Filling

	oil for frying
300	mixed mushrooms (e.g. button, chanterelle, halved or quartered, depending on size)
3	onions, halved, cut into thin strips
2 tbsp	white balsamic vinegar
40 g	Sbrinz, finely grated
200 g	crème fraîche
¼ tsp	salt
a little	pepper

To bake

30 g	Sbrinz, shaved

How it's done

Dough

Mix the flour and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Pour in the water and mix to form a soft, smooth dough; do not knead. Flatten the dough, cover and chill for approx. 1 hr.

Filling

Heat a dash of oil in a non-stick frying pan. Add the mushrooms, fry for approx. 8 mins. Reduce the heat, add the onions, fry for approx. 5 mins. Add the balsamic, mix, cook for approx. 3 mins. Remove the pan from the heat. Add the cheese and half of the crème fraîche, mix, season.

To shape

Roll out the dough into a circle (approx. 32 cm in diameter) between two sheets of baking paper, transfer to a baking tray along with the baking paper. Carefully remove the upper sheet of baking paper. Spread the mushroom mixture on top of the dough, leaving approx. 4 cm free around the edges. Fold in the edges of the dough.

To bake

Approx. 35 mins. in the lower half of an oven preheated to 200 °C. Remove, allow to cool slightly. Spread the cheese and the remainder of the crème fraîche on top, serve warm.

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