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1
Pre-heat oven to 350. Wrap unpeeled garlic cloves in aluminum foil and cover with oil. Cook in oven for 40 minutes. Remove and let cool.
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2
Mix flour and salt in cuisinart or bowl. Add cold butter and pulse or mix until sandy. Add 1/8 cup cold water. Mix or pulse until dough begins to form. Add more water as needed until dough forms. Make dough into pancake and freeze for one hour or refrigerate over night.
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3
Heat oven to 400. Flour surface and roll out dough. Roll dough to a 1/8 inch thick round (won't be perfect, this is rustic!). It will be thinner than you think necessary, but this makes for a great crust. Roll the edges of the crust a few times to form a proper edge. Place dough on cookie sheet.
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4
Cover dough in a piece of aluminum foil, add weights or dry beans, and cook for 10 minutes. Remove from oven, remove foil and weights, poke all over the bottom with a fork and bake for 7 minutes. Beat egg. Coat entire dough in egg wash and bake for 3 minutes. Remove from the oven to cool for 10 minutes. Put temperature at 425.
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5
Peel garlic cloves and cut brown tips off. Spread the soft roasted garlic over the bottom of the crust in a light even layer.
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6
After you put the crust in the oven clean, trim, and chop mushrooms and stems. Put the mushrooms aside in medium size bowl. Pour 1 tsb olive oil over mushrooms, add a large pinch of salt, and toss.
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7
Heat butter in large saute pan. Once melted add mushrooms. Add half the thyme leaves. Cook over medium to medium high heat until all liquid is absorbed, about ten minutes. Toss in the rest of the thyme, a big dash of salt and pepper and cook for a minute.
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8
With a slotted spoon remove mushrooms from the pan. Put back into medium sized bowl. Let cool for ten minutes. Add shredded cheese and combine.
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9
Spread mushrooms and cheese evenly across the garlic schmeared crust. Return to oven and cook 10 minutes or until edges are golden brown.
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10
Let cool for a few minutes and serve. This is also great at room temperature or the next morning cold from the fridge.
