Summary

Ingredients

For the dough:

• 500 g flour, (1050)
• 150 g butter, cold
• 125 ml water, (varies depending on the type flour)
• 100 g cheese (Emmentaler, Gouda, ) for sprinklin
• 1 medium egg (s), for brushing
• 1 tablespoon water

For the filling:

• 500 large porcini mushrooms, chanterelles, pigeons, etc.
• 1 large onion (s)
• 1 tablespoon butter
• some salt and pepper
• 1 teaspoon thyme, dried
• 100 g cream cheese with arlic
• 200 g crème fraîche
• 2 medium egg (s)
• 300 g potato (s), boiled, peeled
• some thyme, fresher

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Instructions

1. For the dough, mix the flour, cold butter and water together. If more water is needed, carefully add a little more. Let rest under a warm bowl until ready to use.
2. For the filling, clean and chop the onions and mushrooms. Slowly heat the mushrooms in a hot pan without fat until the juice has evaporated. Now first add the butter and the onions and simmer for a few minutes on a low heat, then allow to cool.
3. Mix the cream cheese, creme fraiche and eggs well and stir into the cooled mushroom and onion mixture.
4. First line a round shape with parchment paper, then roll out the dough and place in the mold. Pull the dough up a little at the edge, but do not press it down. Then pour in the mixture so that an approx. 2-3 cm wide margin remains free. Smooth everything out.
5. Cut the cold, peeled potatoes thinly and distribute them in flakes over the mushroom and onion mixture. Mix the dried thyme and grated cheese and sprinkle over the potatoes. Now fold the protruding edge of the dough over the cake and scrape it with a whisked egg.
6. In the oven preheated to 200 ° C, bake first for 15 minutes on the lower rack and then finish baking for another 15 minutes on the middle rack.
7. Scatter fresh thyme leaves over the top to serve.