• To Make the Homemade Pie Crust:
• Combine the flour, salt, and sugar in a food processor. Add the cubed butter to pulse until crumb-like texture.
• Add the cold water 2 tablespoons at a time until dough comes together. It shouldn’t be sticky, but moist enough to not crumble apart. From into a ½” thick disc and wrap tightly in saran wrap. Chill in the fridge at least 1 hour, up to overnight.

To Make the Galette:

• Preheat oven to 400F. Line a large baking pan with parchment paper.
• In a skillet over medium high heat, add the olive oil to heat up for 1-2 minutes.
• Chop up the mushrooms as needed into bite-sized pieces and remove any tough stems. Add to the hot skillet to sauté 5-8 minutes, until tender. Remove from heat.
• In a bowl, combine the softened goat cheese, chopped herbs, and agave. Mix very well, then season with salt and black pepper to taste.
• Roll out the chilled dough to ¼” - 1/8” thick circle, or to desired thickness, on the prepared baking pan.
• Spread the herby goat cheese in the center, leaving a 3” border.
• Add the sauteed mushrooms on top of the goat cheese.
• Fold the outer edge of dough over the mushrooms, overlapping as needed.
• Brush with an egg wash, then sprinkle with the coconut sugar.
• Bake for 18-20 minutes, until crust is deeply golden and crispy.
• Let cool for at least 10 minutes before enjoying!