Asparagus and Mushroom Galette with Bacon, Goat Cheese and Balsamic Reduction

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

👥 6 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 10 min🔥 Cook: 35 min👤 kevin📖 closetcooking

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

pan
baking sheet
oven

📝 Preparation Steps

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.

oil1 tablespoononion, sliced1mushrooms, sliced8 ouncesgarlic, chopped2 clovesthyme, chopped1 teaspoonsalt and pepper to taste

Meanwhile cook the bacon and set aside on paper towels to drain and cool before crumbling.

bacon4 slices

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.

pie crust, rolled out1asparagus, trimmed and cut into bite sized pieces1 poundmushrooms, sliced8 ouncesbacon4 slicesgoat cheese, crumbled4 ouncesegg yolk1water1 teaspoon

Bake in a preheated 400F/200C oven until lightly golden brown and crispy, about ⏱️ 20 minutes.

Meanwhile simmer the balsamic vinegar and brown sugar until it reduces by half and drizzle on the galette when it is done baking.

brown sugar2 teaspoons

Nutrition Facts

calories

Calories 378

fat Content

Fat 24g

fiber Content

Fiber 3g

sugar Content

Sugars 6g

sodium Content

Sodium 379mg

protein Content

Protein 10g

trans Fat Content

Trans 0

cholesterol Content

Cholesterol 52mg

carbohydrate Content

Carbs 29g

saturated Fat Content

Saturated 9g

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