Mushroom, Thyme & Goat Cheese Galette

Ingredients

• For the pie crust

  • 1 recipe of All Butter Pie Crust

• For the filling

  • 1 tbsp butter, unsalted

  • 2 portabella mushrooms, thinly sliced

  • 7-8 sprigs of thyme

  • Salt & Pepper to taste

  • 3-4 slices of goat cheese

• For the egg wash

  • 1 egg

  • 1 tbsp milk

Instructions

1. For the filling, in a skillet, melt the butter, add the mushroom and cook over medium heat until their juices have cooked down. Add thyme leaves from 3-4 sprigs, salt, and pepper to taste. Set aside.

2. Prepare a baking sheet with parchment paper.

3. For the pie crust, prepare and roll the pie crust according to instructions. Roll the dough into a 30 cm/12 inch circle. Transfer the dough to the baking sheet. Gently place the mushroom filling in the middle of the circles, top with remaining thyme sprigs, and goat cheese, leaving 2 cm/1 inch from the edges. Gently fold the excess dough over the filling.

4. Beat the egg and milk. Apply an even layer of egg wash to the dough. Transfer the baking sheet to the freezer for 15 minutes.

5. Meanwhile, preheat to oven to 190°C/375°F. Bake the galette for 40-45 minutes or until golden brown. Leave them to cool. Enjoy!