This galette nearly bursts at the seams with mushroomy goodness.
In a food processor, pulse the flour, cornmeal, sugar, and salt to combine. Add the butter and pulse until the pieces are pea-sized.
Increase the heat to medium and drizzle enough oil to coat the bottom. Add the cremini mushrooms and agitate the pan to coat them in the oil, then make sure they’re all cut side down; season with salt. Cook, undisturbed, for about 3 minutes, until the bottoms are golden. Continue to cook, stirring occasionally, for another 5 minutes or so, until their liquid has cooked off and they are softened and golden. Transfer the mushrooms to a large shallow bowl. Stir in the thyme.
Mash the goat cheese, garlic, and black pepper together until uniform. Using a butter knife or offset spatula, spread the mixture across the base of the pastry, leaving a 2-inch border.
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