Mushroom Gougere

Pastry:
1/2 C all purpose flour
1/2 t kosher salt
6 T butter
3/4 C cold water
3 eggs - beaten
3/4 C or 3 oz swiss cheese - shredded

Filling
1 small onion - diced
1 carrot - shredded
8 oz mushrooms - sliced
2 T extra virgin olive oil
1 t paprika
2 t parsley - dried
2 T all purpose flour
1 1/4C milk (2% is in nutritional info)
kosher salt
ground black pepper
2 T slivered almonds

Preheat oven to 400. Grease 9 inch pie plate.

For the pastry sift the flour and salt and set aside. In a saucepan heat the butter and water until the butter just melts. Do not let the water boil. Add the flour in all at once.

With a wooden spoon, heat the mixture rapidly until the lumps become smooth and mixture comes away from the sides of the pan. Cool for 10 minutes.

Beat the eggs gradually into the mixture until you have a soft, but still quite stiff, dropping consistency. You may not need all the egg.

Stir in the cheese, then spoon the mixture round the sides of the greased pie dish.

Filling: Saute the onion, carrot and mushroom in the olive oil for 5 minutes. Stir in the paprika and parsley and then flour.

Gradually stir in the milk and heat until thickened. Pour into the center of the pastry.

Bake for 35-40 minutes until risen and golden brown, sprinkling on the almonds for the last 5 minutes.

Serving Size: 8 slices

Number of Servings: 8

Recipe submitted by SparkPeople user LIVINGDEAD_GIRL.