Antonia Lofaso's Wild-Mushroom Crostata with Peas & Pecorino

Melt butter in a large skillet over medium-high heat. Add mushrooms and cook, undisturbed, until mushrooms start to brown, about 4 minutes. Stir mixture; cook, stirring occasionally, until mushrooms are golden brown and any liquid released has evaporated, about 4 minutes. Stir in garlic and flour; cook, stirring constantly, about 30 seconds. Add snap peas, peas, whipping cream and salt; cook, stirring constantly, until liquid starts to reduce and thicken, 1 to 2 minutes. Remove from heat. Stir in mascarpone and 1/4 cup pecorino. Let cool completely, about 30 minutes.

Preheat oven to 400°. Stir parsley and lemon zest into cooled mushroom mixture. Roll puff pastry out on a clean work surface into a 13-inch square; place on an 18x13-inch baking sheet lined with parchment paper. Spoon mushroom mixture over pastry surface, leaving a 2-inch border around edges. Fold pastry edges along the border in and over mushroom mixture to create a roundish pastry shape, leaving about a 5-inch-diameter circle of exposed mushroom mixture in the center.

Whisk together egg and 1 tablespoon water in a small bowl; brush lightly over top edges of pastry. Bake until center is bubbly and edges are golden brown and crispy, 35 to 40 minutes. Transfer to a serving platter. Sprinkle with remaining 3 tablespoons pecorino, and garnish with parsley. Slice, and serve warm or at room temperature.