Golden Mushroom and Tomato Pie Recipe

Place a 10-inch fluted flan pan with a removable bottom on a baking dish. Brush with a little butter. Unfold the pastry, brush one sheet with butter, fold in half, and place in the pie pan so that it extends over the sides. Brush the top with butter. Repeat with 5 or more sheets, placing them in the pie pan so that the corners project like the spokes of a wheel.

Arrange the mushrooms, tomatoes, thyme and cheese in layers on top of the pastry. Bring the pastry edges over toward the center. Brush the remaining sheets of pastry with butter, fold in half, then place on top of the pie, tucking down the edges. Brush the top with butter.

Bake in a preheated 375 degree F. oven for about 25 minutes until crisp and golden-brown.