Directions

1. Heat oven to 400 F.
2. Line a large-rimmed baking sheet with parchment paper. Set aside.
3. In a large sauté pan over medium-low heat, heat the olive oil. When oil is shimmery, add the onions and mushrooms. Sauté just until the onions are translucent and the mushrooms are slightly browned. This will about 5 to 8 minutes.
4. With the onions and mushrooms still in the pan over medium-low heat, add asparagus and cook until bright green, about 3 to 4 minutes. Stir as necessary and take care not to over stir.
5. Add garlic and thyme sprigs. Continue to cook mushroom and asparagus mixture until fragrant, about 1 to 2 minutes. Remove from heat, remove thyme and let the mixture cool for a few minutes. Taste and season with salt and pepper as needed.
6. Place pastry on the prepared parchment paper lined baking sheet. Take about half of the goat cheese crumbles and scatter over the center of the dough leaving a 2-inch border. Season the crumbles with salt and pepper. Spoon the prepared and slightly cooled mushroom and asparagus mixture evenly over the cheese. Top with remaining cheese.
7. Carefully fold the dough edges over the mushroom and asparagus mixture, using the 2-inch border to cover about 2 inches over the filling. Press the folds gently so they stay together as the galette bakes. Galettes should look somewhat rustic.
8. Gently brush egg wash over the exposed dough edges.
9. Bake until crust is golden-brown, about 40 to 45 minutes.
10. Allow to cool on baking sheet for about 5 minutes, then move the parchment paper with the galette to a cooling rack.
11. Gently slide the parchment out from under the galette so that it remains on the cooling rack. Allow to cool another 5 to 10 before serving. Use a large spatula to move the galette to a serving plate.
12. Serve warm or at room temperature.