Directions

1. SPECIAL EQUIPMENT: KitchenAid® Artisan Stand Mixer with pastry beater attachment; pastry brush; parchment paper; sheet pan
2. Make the dough. Fit the KitchenAid® Artisan Stand Mixer with the pastry beater. Add the flour, salt and parmesan into the work bowl and turn the mixer to stir for 10 seconds. While the mixer stirs, add in the cold butter, then increase to speed 2 for one minute. Turn back to stir and then slowly drizzle in ice water on tablespoon at a time. After the last addition of water, immediately turn off the mixer. Remove the work bowl from the mixer and use your hands to gather the dough into a smooth disc. Wrap the disc in plastic wrap and chill/rest the dough for at least an hour in the refrigerator.
3. Preheat the oven to 400°F/204°C. Toss together mushrooms, thyme sprigs, olive oil, and salt, and spread the mixture onto a sheet pan in an even layer. Bake in a preheated oven until mushrooms are just tender, about 15 minutes. Discard herb sprigs; set pan of mushrooms aside. (NOTE: Leave the oven on for baking galettes.)