Asparagus Mushroom Galette | Kara Lydon

Ingredients

• 1 cup all-purpose flour
• 3/4 cup whole-wheat pastry flour
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 3/4 cup cold butter (1 1/2 sticks)
• 1/3 cup ice cold water
• 5 ounces goat cheese, crumbled and divided
• 1 tablespoon olive oil
• 1/2 onion, diced
• 10 ounces sliced cremini mushrooms
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 clove garlic, minced
• 5 thyme sprigs
• Salt and pepper, to taste
• 1 egg, beaten with 1 tablespoon water (for egg wash)