This can be served as an appetizer, vegetarian main dish or as a side dish to accompany a meat entree.
To make this #dinnerdoneby9am I fully assemble the galette and refrigerate all day, then brush the crust with egg or butter and bake just prior to serving.
-1 Tbsp butter
-1 onion, sliced
-1/2 tsp salt
-1 Tbsp olive oil
-16 oz sliced mushrooms
-2 cloves garlic
-1/2 tsp salt
-1/4 tsp pepper
-1/2 tsp thyme
-1/2 tsp rosemary
-1 homemade or store bought recipe pie dough
-2 oz goat cheese, crumbled
-melted butter or beaten egg for brushing the crust
In large saute pan, melt butter over medium heat. Add onion slices, cook 5 minutes, stirring often. Reduce heat to medium low, cook an additional 15-20 minutes, stirring often, until onions are brown. Season with 1/2 tsp salt and set aside.
In the same pan, heat oil over medium heat. Add mushrooms. Saute until mushrooms give off their juices. Drain off juices. Add garlic, saute 1 additional minute. Add 1/2 tsp salt, pepper, thyme and rosemary. Stir onions into mushrooms and set aside.
Roll pie dough into a circle and place on a baking sheet covered with parchment. Spread onion/ mushroom mixture across dough, leaving a 1 1/2 inch border around edges. Roll outer edges over filling to form a crust. Sprinkle with goat cheese. (Brush edges with a beaten egg or melted butter if desired). Bake at 400 for 30-40 minutes, until edges are brown. Slice like a pizza and serve.
