1 1/2 cup AP flour / 1/2 cup herbs de provence asiago + 1/4 cup extra for top / 1/2 teaspoon salt / 1/2 cup unsalted butter (8 tablespoons) cubed / 6 tablespoons ice cold water / 1 egg (for egg wash)
1 large container of mushrooms (sliced) / 1 large red onion (sliced) / Olive oil / 1 teaspoon Worcestershire / 2 teaspoons fresh thyme / salt & pepper to taste
Make the crust - Combine flour, salt and butter in stand mixer until mix is crumbly. Add 1/2 cup cheese to mixer. Drizzle in 5-6 tablespoons of water, mix on low until the dough is evenly moistened. Make a disk and wrap in plastic wrap and refrigerate for at least 30 min. Preheat oven to 425. ·
Make the veg filling: add olive oil to 2 pans and sautè onions and mushrooms separately. For the mushrooms, season with salt, pepper and teaspoon of Worcestershire. Cook on med high stirring occasionally. For onions: Season with salt and pepper, Cook on medium heat, stirring occasionally for 30 min until very soft. Combine the mushrooms and onions in one pan, combine well, add thyme and salt and pepper to taste.
Assemble the galette: On a lightly floured work surface, roll the dough into a 12" circle. Transfer the dough to a parchment-lined baking sheet. Spread the mushroom and onion veg mixture over the dough, leaving a 2"-wide bare strip along the perimeter. Fold the edges of the dough into the center. Brush the exposed edges of the crust with egg wash, and sprinkle remaining shredded cheese and a bit of thyme over the entire galette (including the crust). Bake the galette for 25 to 30 minutes, until the crust is golden brown. Remove the galette from the oven and allow it to cool for 5 to 10 minutes before serving.