Crostata with Mushrooms and Pancetta

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1 1/2 cups all-purpose flour

1/2 teaspoon salt, plus 1/2 teaspoon

3 tablespoons butter, cut into small pieces

1 1/2 tablespoons lemon juice

1/2 cup mascarpone cheese

3 tablespoons ice water

2 ounces diced pancetta

1 teaspoon chopped fresh thyme (or rosemary, oregano, parsley, or a combination)

1 1/2 to 2 cups leftover side dish vegetables (like sauteed mushrooms and shallots)

1/2 cup grated cheese (try a combo of smoked mozzarella and fontina)

1/4 teaspoon freshly ground black pepper

2 tablespoons freshly grated Parmesan

1 large egg, lightly beaten