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.

What you will need

1 tablespoon oil

1 onion, sliced

8 ounces mushrooms, sliced

2 cloves garlic, chopped

1 teaspoon thyme, chopped

salt and pepper to taste

4 slices bacon

1 pie crust, rolled out

1 pound asparagus, trimmed and cut into bite sized pieces

4 ounces goat cheese, crumbled

1 egg yolk

1 teaspoon water

1/4 cup balsamic vinegar

2 teaspoons brown sugar


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