Instructions: Crust: Combine flour and salt in food processor or mixing bowl. Process or cut in butter with pastry blender until mixture resembles coarse crumbs. Beat egg yolk with water and add to flour and salt. Pulse or mix just until dough starts to come together, being careful not to overwork.

Turn out onto work surface and gather dough into ball. Flatten into disk and wrap in plastic wrap and chill 1 hour.

Filling: Heat 1 tablespoon olive oil in skillet over medium heat. Cook onion and shallots until soft and just starting to brown, 10 to 15 minutes. Season with salt and pepper and put in mixing bowl.

Heat another tablespoon oil over high heat in same skillet. Saute mushrooms until tender, about 5 minutes. Add garlic and cook 1 to 2 minutes. Season with salt and pepper. Add wine and cook, stirring frequently, until liquid has cooked away. As mushrooms cook, use wooden spoon or spatula to scrape up any browned bits of mushroom stuck to skillet. Add mushrooms to onions and combine.

Make roux by melting 1 tablespoon butter and stirring in 1 tablespoon flour. Cook over medium heat, stirring constantly, for 2 minutes. Slowly whisk in hot vegetable broth. Bring to simmer and cook until slightly thickened, about 2 minutes. Stir sauce into mushroom mixture, adding thyme leaves and parsley. Taste for seasoning and cool to room temperature.

Roll out pastry on lightly floured board into 11-inch circle. Spoon mushroom mixture into 9-inch shallow ceramic casserole or pie dish. Top with pastry, pinching edges to seal and trim away extra crust, leaving slight overhang around edge of dish. Cut few vents in crust for steam to escape. Brush with beaten egg yolk and 1 tablespoon milk. Bake at 375 degrees until crust is golden brown, about 45 minutes.

This recipe yields 4 to 6 servings.

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