Ingredients:
For the pesto:
- 2 cloves of garlic
- 250 g mushrooms, sliced
- 80 g toasted chopped walnuts
- 80 ml of olive oil
- 2 tablespoons water
- 1 cup fresh parsley, lightly crushed
- 1 tablespoon of nutritional yeast
- 1/2 – 3/4 teaspoon coarse salt
- Freshly ground black pepper, to taste
For the pie:
- 7–8 sheets of puff pastry
- Olive oil for coating
- 1 red onion, sliced into thin strips
- 250 g mushrooms, sliced
- Fresh parsley, for sprinkling
Preparation:
Over medium-low heat, sauté the red onion in 2 tablespoons of olive oil for about 30 minutes, stirring frequently, until soft and caramelized. In another pan, sauté the sliced mushrooms in 1–2 teaspoons of oil for about 20 minutes, until all the water has evaporated.
To make the pesto - Place the garlic in a food processor and chop. Add 1 cup of sautéed mushrooms, olive oil, and water and blend until smooth. Add the parsley, nutritional yeast, 1/2 cup of walnuts, salt, and pepper. Blend until creamy. Finally, mix in the remaining 1/2 cup of walnuts by hand.
Base - Place 1 sheet of dough on a baking sheet and brush with olive oil. Repeat the process layer by layer (7–8 layers). Gently fold the edges inwards to create a crust. Prick the entire surface with a fork to allow air to escape. If desired, weight the dough with ceramic balls or dried beans. Bake for 18–20 minutes until the dough is golden and crispy. Cool the base for 5 minutes, then carefully spread the pesto.
Top with the remaining sautéed mushrooms and caramelized onions. Sprinkle with fresh parsley. Cut into squares and serve immediately.