Veggie Galette

Instructions

1. Preheat oven to 400°F.
2. On sheet pan covered in parchment, roll piecrust into 12-inch circle. Cover loosely with plastic wrap and set aside.
3. In large skillet, sauté butter, onion, garlic and mushrooms over medium heat for 6-8 minutes, until vegetables are softened. Remove from heat and stir in goat cheese, asparagus, tomatoes and thyme.
4. Remove plastic wrap from piecrust. Spread vegetables evenly over pie crust, leaving about 1 1/2 inches of border. Fold uncovered crust over vegetables and brush with egg. Sprinkle with salt and black pepper and bake for 25-30 minutes or until crust is golden and crispy. Allow to cool 5 minutes before cutting into wedges to serve.