Gluten-Free Joc Wild Mushroom and Thyme Galette

Ingredients:

1 1/4 cups gluten-free all-purpose flour
1/2 cup cold unsalted butter, cubed
1/4 cup ice-cold water
1 1/2 cups assorted wild mushrooms, sliced
1 tablespoon fresh thyme leaves
1/4 cup grated Parmesan cheese
1 egg, beaten (for egg wash)
Salt and pepper, to taste
Olive oil for drizzling

Instructions:

In a food processor, pulse the gluten-free flour and cold butter until the mixture resembles coarse crumbs. Slowly add cold water and pulse until the dough comes together.
Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes.
Preheat your oven to 375°F (190°C).
Roll out the chilled dough on a floured surface into a rough circle.
In a bowl, combine the sliced wild mushrooms, fresh thyme, and grated Parmesan. Season with salt and pepper.
Place the mushroom mixture in the center of the dough circle, leaving a border around the edges.
Fold the edges of the dough over the mushroom filling, pleating as needed.
Brush the folded dough with the beaten egg for a golden finish.
Drizzle the mushroom filling with a little olive oil.
Transfer the galette to a baking sheet and bake for 25-30 minutes, or until the crust is golden brown and the mushrooms are tender.
Let it cool for a few minutes before serving.