4 ounces (8 tablespoons) Mills River Creamery unsalted butter, cold
3–4 tablespoons ice water
3 tablespoons Mills River Creamery butter
1 large onion, sliced
1 pound local mushrooms (e.g. shiitake, oyster), sliced
A few sprigs of fresh thyme
½ cup Mills River Creamery heavy cream
4 ounces local goat cheese (for example, Spinning Spider Creamery or Three Graces Dairy)
To make the crust, cut up the unsalted butter into ½-inch pieces. Mix flour and salt together, then add the butter and mix until crumbly. Add the ice water and mix just until the dough comes together. Form into a ball, wrap in wax paper and refrigerate for about one hour.
Preheat the oven to 350°.
Melt the 3 tablespoons of butter in a sauté pan and toss in onion slices. Stir until coated, then cover, lower the heat and cook, stirring occasionally, until golden brown and caramelized, about 15-20 minutes. Add sliced mushrooms and thyme and cook, covered, over medium heat for another 10 minutes.
Whisk the eggs and cream together in a small bowl. Grease a 9-inch pie pan. Roll out the chilled dough on a floured surface into a circle 3 to 4 inches wider than your pie pan. Press firmly into the pan, trim the edges, and crimp or flute if desired. Pour mushroom and thyme mixture onto the dough followed by the egg mixture. Top with rounds of goat cheese. Bake for about 50 minutes or until golden brown.