Asparagus Mushroom Galette w/ goat cheese, bacon and balsamic reduction

By CheeseDiva

An asparagus and mushroom galette (open faced pie) with a light and flaky crust topped with goat cheese, bacon and balsamic reduction

Ingredients

• For the mushrooms:
• 1 tablespoon oil
• 1 onion, sliced
• 8 ounces mushrooms, sliced
• 2 cloves garlic, chopped
• 1 teaspoon thyme, chopped
• salt and pepper to taste
• For the galette:
• 4 slices bacon
• 1 pie crust, rolled out
• 1 pound asparagus, trimmed and cut into bite sized pieces
• 4 ounces goat cheese, crumbled
• 1 egg yolk
• 1 teaspoon water
• For the balsamic reduction:
• 1/4 cup balsamic vinegar
• 2 teaspoons brown sugar

Preparation

Step 1

For the mushrooms:
Heat the oil in a pan over medium-high heat, add the onion and mushrooms and cook until the mushrooms have released their liquids and the liquid has evaporated, about 10 minutes, before adding the garlic and thyme, cooking until fragrant, about a minute, and seasoning with salt and pepper to taste.
For the galette:
Meanwhile cook the bacon and set aside on paper towels to drain and cool before crumbling.
Place pie crust on a baking sheet, top with the asparagus, mushrooms, bacon and goat cheese leaving a 1 1/2 inch border before folding the border up and brushing the mixture of the egg yolk and water on the top of the exposed crust.
Bake in a preheated 400F/200C oven until lightly golden brown and crispy, about 20 minutes.
For the balsamic reduction:
Meanwhile simmer the balsamic vinegar and brown sugar until it reduces by half and drizzle on the galette when it is done baking.


Option: Omit the bacon or replace with sundered tomatoes for vegetarian.
Option: Add 2 tablespoons chopped basil to the pie crust.
Top with fried egg.