Turkey Cream Puff Pie

• 1 small tomatotomato
• 1 small onion, finely chopped (1/2 cup)onion
• 2 tablespoons unsalted butterbutter
• 1/8 teaspoon saltsalt
• 2 large white mushrooms, finely chopped (1/4 cup)mushroom
• 1 tablespoon all-purpose flourflour
• 1/4 cup plus 2 tablespoons reduced-sodium chicken broth
• 1 1/4 cups finely chopped cooked turkey
• 1 tablespoon chopped fresh flat-leaf parsleyparsley
• 3/4 cup waterwater
• 3/4 stick (6 tablespoons) cold unsalted butter, cut into small piecesbutter
• 1/2 teaspoon saltsalt
• 3/4 cup all-purpose flour, sifted after measuringflour
• 4 large eggs, at room temperature for 30 minutesegg
• 3 oz Swiss cheese, cut into 1/4-inch dice (about 3/4 cup)swiss-cheese
• 2 tablespoons finely grated Parmigiano-Reggiano (using a Microplane rasp)parmesan
• 1/2 teaspoon dry mustard powdermustard-powder

1. 01Using a sharp knife, cut a shallow X in bottom of tomato and immerse in a saucepan of boiling water 10 seconds. Immediately transfer tomato with a slotted spoon to a bowl of ice and cold water to cool, then drain. Peel, seed, and finely chop tomato.
2. 02Cook onion in butter with salt in a 10-inch heavy skillet over moderate heat, stirring occasionally, until golden, about 4 minutes. Add mushrooms and cook, stirring occasionally, until mushrooms begin to brown, about 3 minutes. Sprinkle with flour and cook, stirring constantly, 1 minute, then stir in broth and bring to a boil over moderate heat, stirring constantly. Reduce heat and simmer, stirring, 1 minute (sauce will be thick). Remove from heat and stir in turkey, parsley, chopped tomato, and pepper to taste.
3. 03Put oven rack in middle position and preheat oven to 375°F.
4. 04Bring water to a boil with butter and salt in a 1 1/2- to 2-quart heavy saucepan. Reduce heat to low and add flour all at once, then stir vigorously with a wooden spoon until dough forms a ball and pulls away from sides of pan, 1 to 2 minutes.
5. 05Remove from heat and stir vigorously for 1 minute more to release steam, then beat in 3 eggs, 1 at a time, beating until incorporated after each addition. Stir in Swiss cheese, 1 tablespoon parmesan, and mustard, then spread dough with dampened hands into a buttered 9-inch pie plate. Create a 6-inch-wide hole in center by pulling dough toward edge of pie plate, then mound filling in hole. Push dough 1 inch up sides of filling, leaving top of filling exposed. Lightly beat remaining egg and brush some over dough (reserve remainder for another use), then sprinkle with remaining tablespoon parmesan.

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