This recipe first appeared in New Zealand Woman’s Weekly.
Follow New Zealand Woman’s Weekly on Facebook, Instagram and sign up to their e-newsletter.
Ingredients
Dough base
Method
1.Preheat oven to 200°C.
2.Use a 20-26cm pan to gently fry the onions in 1 tbsp butter and oil, along with the thyme, brown sugar and balsamic vinegar. Cook until softened. Remove from the pan and add the remaining tbsp of butter. Fry the mushrooms, turning a few times until cooked through. Arrange neatly, underside up, then spread the cooked onions evenly between and over the mushrooms.
3.Make the dough by sifting the flour, baking powder and salt into a bowl. Add the grated Parmesan and combine.
4.In a jug, mix the milk, butter and egg, then pour into the dry ingredients. Mix with a butter knife until it comes together, then turn out onto a floured surface and shape into a circle large enough to cover the pan. Carefully lift dough onto the mushrooms and onions, tucking the edges under.
5.Bake for 25 minutes until dough is cooked and crisp. Invert onto a plate, sprinkle over Parmesan and crumble or dab over the blue cheese.
6.Serve warm or hot in wedges.
Note
- Use a rolling pin to drape the dough over to help transfer from bench to pan easily. – To make this gluten-free just use gluten-free flour. – In a different season, leeks and artichoke hearts would work in place of mushrooms and onions.
