Smoked Gouda and Mushroom Galette

In a food processor, pulse flour and salt until well blended.

Add butter cubes and pulse until butter becomes the size of peas.

Add vinegar and ¼ cup ice water and pulse until a crumbly dough forms.

Pour mixture into a large bowl and, if it seems too dry when you squeeze a handful, add another tablespoon or two of water.

Incorporate the water and gather mixture into a ball of dough.

Wrap dough in plastic wrap and press down into a 1 inch thick disk.

Chill the dough in the refrigerator until cold, approximately one hour.

Line a 14 inch pizza pan or sheet pan with parchment paper.

While the dough is chilling, make the filling.

In a large skillet over medium high heat, heat oil.

Add sliced mushrooms, sliced onions, garlic, garlic powder and ½ teaspoon salt.

Stir mixture until browned and onions are nice and caramelized.

Add cream and ½ cup each of the chives and parsley. Take off the heat and cool completely.

Preheat oven to 400 degrees Fahrenheit.

Roll out crust to a 14 inch diameter rough circle on a lightly floured surface.

Scatter shredded cheese all over crust leaving a 2 inch border.

Spread mushroom mixture over cheese.

Using a pastry brush, brush the edges of the cross with the beaten egg.

Fold edges up over mushrooms creating a border.

Using a pastry brush, brush edges of crust with beaten egg.

Scatter galette with flaky sea salt and coarsely ground pepper.

Drizzle all over with extra virgin olive oil.

Bake for approximately 40-50 minutes or until nice and brown.

Scatter the remaining herbs over the top of the galette.

Serve hot or warm.