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["Preheat oven to 400? F. I used a 15""x 10"" baking sheet, but this dish could be stretched a little farther if your baking sheet is slightly larger.", "On a floured surface, roll out puff pastry into an appropriately sized rectangle and place on a baking sheet. Prick all over with a fork, cover with plastic wrap and refrigerate until ready to bake.", "Heat a medium-sized skillet over medium-high heat. Cover bottom of pan with oil and add 1 tablespoon of butter. Once foam has subsided, add mushrooms and toss to coat. Cook for about 2 to 3 minutes until well-browned, season lightly with salt and place in a colander over a bowl to drain excess liquid and oil.", "Wipe off skillet and set back over medium heat. Add oil again to coat the bottom of the pan and, when oil begins to shimmer, add ajwain and cumin seeds. Fry spices for about a minute being careful not to burn. Turn heat down to low, add 2 tablespoons butter, onions, crushed red pepper, black pepper, chili powder, and a pinch of salt. Cook on low for 15 to 20 minutes, stirring frequently until onions caramelize. Add mushrooms and mix thoroughly. Taste and adjust seasoning. Set aside to cool for about 10 minutes.", "In a bowl, beat together egg and water. Remove puff pastry from refrigerator and brush with egg wash. Spread mushroom and onion mixture onto pastry being sure to leave an uncovered edge around the outside. Sprinkle with thyme leaves and bake for 15 minutes.", "Let cool slightly before cutting and serving. I like to sprinkle a little fresh fleur de sel on top before serving."]
