Mushroom and leek galette full of springtime flavor. Easy rustic savory tart for spring appetizers or even main dishes.
Take your pie crust out of the fridge to let it warm up enough to roll.
Make an egg wash first. Beat 1 egg with 1 tablespoon of cream until will mixed. Set aside until ready to use.
Slice mushrooms to 1/4 inch thick. Toss with 2 tbsp olive oil.
Slice leeks in rounds to 1/8 inch thick.
Roll out pie crust in a circle to 1/8 inch thick. Brush the entire interior of the crust with your egg wash.
Sprinkle the pie crust with fresh thyme leaves, a bit of salt and pepper, and crumbled goat cheese.
Lay your mushrooms and leeks, alternating between them in a circle at the center of your pie crust. Leave about 1 to 1.5 inches of crust as a boarder.
Sprinkle with the remainder of the thyme, salt, pepper, and goat cheese.
Starting with the section nearest you, fold the pie crust over the veggies and crimp. Move around the circle, wrapping the crust around the edge of the filling until all of the excess dough has been folded over to contain the filling.
Sprinkle the visible filling with a bit more olive oil. Brush your egg wash onto the folded-over crust.
Place in the oven (on a baking sheet) for 40 minutes until golden brown and the mushrooms are fork-tender.