Mushroom Egg Galette
1 1/4 cups (160g) all-purpose flour
1/2 tsp (3g) salt
1/2 cup (113g) unsalted butter, chilled and cut into small pieces
Cut until crumbs are formed
4 tbsp (60ml) ice cold water
Divide in 4
Refrigerate for at least 30 minutes
1 pound (500g) mushrooms
Cut into slices
2 onions, cut into slices
About 3 tbsp (42ml) olive oil
heat oil over medium-high heat
2-3 cloves garlic, minced
Cook for about 5 minutes or until softened
Add mushrooms
Cook for 10-15 minutes stirring frequently
Salt
Freshly ground black pepper
1 tbsp (15ml) soy sauce
fresh thyme
Cook 5 minutes more
Set aside to cool
flour
Roll each piece of dough into about 8 inch (20cm) circle
1 cup (100g) gruyere cheese, divide evenly
Divide mushroom mixture
Fold the dough
Brush with beaten egg
Bake at 400F (200C) for 20 minutes
4 eggs If too large remove some of the whites
make a well in the centre
Carefully add egg
Bake for 10 minutes more
Fresh thyme