Mushroom and Fontina Galette with Garlic

**Make the dough:** In a large bowl, whisk together the flour and 1/4 teaspoon salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.

**Prepare the mushrooms:** While the dough chills, heat the olive oil in a large skillet over medium-high heat. Add the sliced mushrooms and cook, stirring occasionally, until they release their moisture and begin to brown, about 8-10 minutes. Add the minced garlic and thyme and cook for another minute until fragrant. Season with the remaining 1/4 teaspoon salt and pepper. Remove from heat and set aside to cool slightly.

**Assemble the galette:** Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Transfer the dough to the prepared baking sheet.

Sprinkle half of the shredded Fontina cheese evenly over the dough, leaving a 2-inch border. Top with the cooked mushroom mixture, spreading it evenly over the cheese. Sprinkle the remaining Fontina cheese over the mushrooms.

Fold the edges of the dough over the filling, pleating as needed to create a rustic border. Brush the crust with the beaten egg wash.

**Bake the galette:** Bake for 30-35 minutes, or until the crust is golden brown and the cheese is melted and bubbly. Let cool slightly before slicing and serving.