Mushroom and Herb Galette

Instructions

1. Prepare the dough
   In a large bowl, whisk together flour and salt. Add the cold cubed butter and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse meal with some pea-sized pieces. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Form into a disk, wrap in plastic, and refrigerate for at least 1 hour.
2. Sauté the mushrooms
   Heat olive oil in a large skillet over medium heat. Add shallots and cook until softened, about 2 minutes. Add garlic and cook for 30 seconds more. Add mushrooms, increase heat to medium-high, and cook, stirring occasionally, until mushrooms have released their liquid and it has evaporated, about 8-10 minutes. Season with salt and pepper.
3. Deglaze and finish filling
   Add white wine to the skillet and cook until almost completely evaporated, about 2 minutes. Stir in thyme and rosemary. Remove from heat and let cool to room temperature.
4. Preheat and roll dough
   Preheat oven to 375°F (190°C). On a floured surface, roll out the chilled dough into a 14-inch circle about 1/8-inch thick. Transfer to a parchment-lined baking sheet.
5. Assemble the galette
   Spread the mushroom mixture over the dough, leaving a 2-inch border. Sprinkle crumbled goat cheese over the mushrooms. Fold the edge of the dough over the filling, pleating it as you go. Brush the dough with beaten egg.
6. Bake to golden perfection
   Bake until the crust is golden brown and the filling is bubbling, about 40-45 minutes. If the crust browns too quickly, cover loosely with foil. Remove from oven and let cool for 10 minutes before serving.