Pre-roast your garlic ahead of time by cutting off the top portion of a whole bulb, placing it in a small roasting pan, drizzle with olive oil, some salt and pepper and a couple of thyme sprigs. Roast at 180°C for about 25-30 minutes until soft and golden brown.

TO MAKE THE PASTRY:

1. Place the flour, salt and cold butter in a food processor and pulse to rub in the butter into the flour.
2. Add most of the water and pulse until the pastry comes together in a ball.
3. Remove from the food processor and wrap in clingwrap. Rest the pastry for 30 minutes in the fridge
4. Preheat the oven to 180°C

TO MAKE THE FILLING:

1. Squeeze the garlic bulb into the mushrooms, toss gently to incorporate and season. Add some chopped thyme

TO ASSEMBLE:

1. Roll out the pastry on a lightly floured surface into a ±30cm circle. Transfer the pastry to baking paper.
2. Sprinkle most of the grated Edam cheese on the bottom of the pastry leaving a 3cm border all around. Top with the caramelised onion and then the mushrooms
3. Lastly add the rest of the cheese.
4. Fold the pastry edges up and over the filling to create a 3 cm border. Brush the pastry with the egg wash and transfer the galette to a baking tray on the baking paper
5. Bake for ±25 minutes
6. Cool a few minutes and place on a serving plate
7. Sprinkle with some fresh thyme.

Enjoy!