Mushroom Galette

1: Add flour and chilled butter to a bowl and mix in with your hands until it turns to fine crumbles.

2: Add vinegar and water. Continue to mix together until it turns into a dough.

3: Knead it for 1-2 minutes, then wrap it in plastic and place in the fridge for 1 hour.

4: Sauté mushrooms in a medium-high cast iron skillet with olive oil for 5 minutes.

5: Add shallots and sauté for another 2 minutes.

6: Add garlic and cook for another 30 seconds.

7: Add the flour and stir in, then pour in wine and cook down for 3 minutes.

8: Add vegetable stock and lemon juice, then stir in. Bring to a boil and add fresh thyme.

9: Cook down for 10 mins.

10: Preheat the oven to 400°F.

11: Roll dough out into a rough 14x10 inch rectangle and place on a lined tray.

12: Add mushroom filling to the middle and mix the mustard in. Add tomatoes and then fold edges to the center in pleats.

13: Top with fresh thyme.

14: Bake for 45 mins.

15: Take out, slice up, and enjoy.