pastry dough:

Place dry ingredients and butter in a food processor or bowl, and pulse or cut until you have pea size pieces.

Add water and vinegar.

Don’t allow the dough to come together on its’ own. Pull together in to a ball.

Wrap with plastic wrap, and refrigerate 30 minutes.

For the filling:

Add onions in a separate pan with olive oil, and allow to caramelize about 70 minutes. Add the garlic the last 15 minutes of cooking.

Add sliced mushrooms to a pan with butter and olive oil. Cook 25 minutes.

Push mushrooms to outside of pan, add more olive oil, and cook the kale for about 1 minute.

Add a pinch of salt, squeeze of lemon, and the dry sherry.

Allow the sherry to cook down.

Transfer the onions to the mushroom mixture and add the fresh thyme.

all together now:

Flour a surface with gluten free flour, and roll out pie crust in a circle 1/8 inch thick.

Place the Swiss cheese in the center, just leaving about 2 inches of a border.

Spread mushroom mixture evenly over the top of the cheese. 

Fold the sides of the dough toward the center.

egg wash:

separate one egg

Add one tablespoon of heavy cream to yolk and mix together.

Brush on the pastry dough.

Bake 375° for 30 -35 minutes, or until golden.