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1
In a food processor combine the flour and salt, and pulse to combine.
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2
Add the butter and pulse until the butter is finely chopped and the mixture resembles coarse meal.
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3
Add the mascarpone and lemon juice and pulse a few times.
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4
Add the ice water and run the machine just until the mixture is moist and crumbly, but do not form a ball.
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5
Turn the dough out onto a sheet of plastic wrap and press into a disk.
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6
Wrap the dough tightly and refrigerate for 20 minutes.
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7
Heat 2 tablespoons of the olive oil in a large saute pan over medium-high heat.
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8
Add the pancetta and cook until crisp and golden, about 4 minutes.
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9
Using a slotted spoon, transfer the cooked pancetta to a small bowl.
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10
Add the remaining 2 tablespoons of olive oil to the pan.
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11
Add the shallots and cook for 30 seconds.
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12
Add the mushrooms and cook, stirring frequently, until all of the moisture has evaporated, about 12 minutes.
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13
Remove the pan from the heat and stir in the cooked pancetta along with the fresh thyme, salt, and pepper.
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14
Set aside to cool for 10 minutes.
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15
Place an oven rack in the lower third of the oven and preheat the oven to 400F.
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16
Unwrap the chilled dough and place it on a sheet of parchment paper.
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17
Roll the dough into an 11-inch circle, about 1/4 inch thick.
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18
Lift the parchment paper and transfer it and the dough to the baking sheet.
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19
Stir the mozzarella and fontina into the cooled mushroom filling and spread in the center of the dough circle, leaving a 2-inch border.
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20
Sprinkle the filling with the Parmesan.
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21
Fold the dough border up over the filling to form an 8-inch round, pleating the edge of the pastry.
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22
Brush the crust with the beaten egg.
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23
Bake the crostata until the crust is golden, about 25 minutes.
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24
Slice and serve.
