½ of the recipe for VEBA whole wheat pie crust (enough for one crust) + extra whole wheat flour to dust (See Notes for recipe)
1 pound mixed mushrooms, such as cremini and shiitake, stems removed and caps sliced ¼ inch thick
½ tsp salt
½ tsp ground black pepper
1 pound asparagus, woody ends trimmed, stalks cut on the bias ¼ inch thick, tips reserved
1 tsp minced fresh thyme leaves or ½ tsp dried thyme leaves
3 Tbsp olive oil
1½ pounds leeks, white and light green parts only, halved lengthwise then cut crosswise into ¼ inch half circles
½ cup peas
2 Tbsp dry white wine
2 ounces Gouda cheese, shredded
1 large egg, beaten with 1 tsp of water
2 Tbsp thinly sliced chives (optional)
1 cup microgreens (optional)
In a large sauté pan or cast-iron skillet, heat 1 Tbsp of the olive oil over medium-high heat until shimmering. Add mushrooms and cook, stirring occasionally, until browned, about 6 minutes.
Stir in asparagus stalks, thyme, and another Tbsp of olive oil. Lower heat to medium and cook the asparagus (reserving the tips) stirring regularly, until the asparagus is tender, about 6-8 minutes. Add the wine to the pan and scraping up browned bits from bottom of pan. Season with salt and remove the vegetables from the pan.
Add the remaining Tbsp of olive oil add the leeks. Reduce the heat to medium-low and continue stirring, until very soft, about 6-8 minutes.
Add the leeks to the asparagus mixture along with the Gouda cheese and stir to combine. Add the peas. Refrigerate the mixture until very cold.
Adjust oven rack to lower-middle position and preheat to 400°F. Roll out the pie crust dough to 10 inches and transfer to a parchment-lined baking sheet. Spread the cooled asparagus-leek mixture on prepared dough round, leaving about a 2-inch border of dough all around. Fold the dough edges inward, making pleats every couple of inches. Place the asparagus tips decoratively into the center. (See Notes for recipe)
Brush the crust with the egg wash. Let the galette chill in the freezer for 10 minutes before baking.
Place the galette into the preheated oven. Cook for 40-45 minutes or until the filling is bubbly. Remove the galette from the oven and let it rest for 5-10 minutes. Cut into wedges and garnish with sliced chives and microgreens.