Cheesy Mushroom Pie

Directions

1. Preheat the oven to 400 degrees.
2. Measure the flour, sugar, salt and pepper into the bowl of a food processor and pulse several times to combine. Add all but 1 Tablespoon of the butter cubes and pulse until the butter is incorporated and the mix looks like wet sand.
3. Whisk the eggs in a small bowl, then add to the food processor in a slow stream with the motor running. Process just until the dough forms a ball, about 30-40 seconds.
4. Sprinkle a thin layer of cornmeal on a clean surface and roll the dough out into an 11-12” circle with a rolling pin. Press the dough into the bottom of a 9” springform pan and up the sides about an inch. Run a butter knife along the top edge of the crust, making a clean, even top, and set the excess crust aside. Refrigerate the crust for 30 minutes.
5. While the crust is chilling, melt the remaining Tablespoon of butter in a large skillet over medium heat, then add the thyme sprigs and mushrooms. Cook, stirring occasionally, until nicely browned, 3-4 minutes. Remove from the heat and discard the thyme.
6. Mix the fontina and 1/4 cup of the Parmesan cheese in a bowl.
7. Remove the crust from the refrigerator and sprinkle 1 Tablespoon of the cornmeal on the bottom. Top with one-third of the mushroom mixture, and half of the cheese mixture. Repeat the layer, starting with the remaining 1 Tablespoon of cornmeal, then half of the remaining mushrooms and the remaining cheese mix. Arrange the last of the mushrooms on top, then sprinkle with the reserved Parmesan cheese. Drizzle with the olive oil.
8. Bake on the middle rack of the oven for 20-25 minutes, until the crust is golden brown and the cheese is melted and bubbly. Remove from the oven, transfer to a wire rack and let cool for 10-15 minutes. Remove the side of the springform pan, drizzle with a bit more additional olive oil, garnish with additional fresh thyme and serve warm or at room temperature.