Crostata with Mushrooms and Pancetta

Ingredients

•     1 1/2 cups all-purpose flour
•     1/2 teaspoon salt, plus 1/2 teaspoon
•     3 tablespoons cold butter, cut into small pieces
•     1 1/2 tablespoons lemon juice
•     1/2 cup mascarpone cheese
•     3 tablespoons ice water
•     4 ounces diced pancetta
•     1 teaspoon chopped fresh thyme
•     2 cups sauteed cremini mushrooms
•     1 shallot
•     1/2 cup grated fontina cheese
•     1/4 teaspoon freshly ground black pepper
•     2 tablespoons freshly grated Parmesan
•     1 large egg, lightly beaten

Directions

1. In a food processor combine the flour, and 1/2 teaspoon salt. Pulse to combine. Add the butter and pulse until the butter is finely chopped and the mixture resembles a coarse meal. In a small bowl combine the lemon juice and mascarpone.
2. Add the mascarpone mixture to the food processor and pulse a few times.
3.  Add the ice water and run the machine just until the mixture is moist and crumbly, but does not form a ball. Do not over mix. Turn the dough out onto a sheet of plastic wrap. Press into a disk, cover, and refrigerate for 20 minutes.
4. Saute shallot in 1 teaspoon of olive oil. Once the shallots are tender, add the cremini mushrooms and saute until all liquid is evaporated – about 8 minutes. Remove from the skillet and place in a bowl to cool. Add the rosemary and stir.
5. Meanwhile, preheat the oven to 400 degrees F. Cook the pancetta in a small saute pan over medium heat until golden and crisp, about 4 minutes. Remove the pancetta using a slotted spoon and add to the bowl with the mushrooms.
6. Add the grated cheese and the remaining 1/2 teaspoon salt, and pepper.
7. Toss to combine and set aside.
8. Place the chilled dough on parchment paper. Roll the dough out into a 12-inch wide circle about 1/4-inch thick.
9. Spread the vegetables out in the center of the dough leaving a 2-inch border.
10. Sprinkle the vegetable mixture with Parmesan.
11. Fold the border up and over the vegetables forming a crust.
12. Using a pastry brush, brush some of the egg over the crust
13. Transfer the parchment paper and crostata to a baking sheet. Bake until the crust is golden, about 25 minutes. Slice and serve.