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...."
INGREDIENTS
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1 tablespoon oil
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1 onion, sliced
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8 ounces mushrooms, sliced
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2 cloves garlic, chopped
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1 teaspoon thyme, chopped
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salt and pepper to taste
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4 slices bacon
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1 pie crust, rolled out
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1 pound asparagus, trimmed and cut into bite sized pieces
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4 ounces goat cheese, crumbled
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1 egg yolk
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1 teaspoon water
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1/4 cup balsamic vinegar
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2 teaspoons brown sugar
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