Maitake Breakfast Galette

Ingredients
8	ozs.	Caputo & Guest Maitake Mushrooms, broken into pieces
2	Tbsp.	Olive oil
1	tsp.	Kosher salt, divided
1	tsp.	Coarse ground black pepper, divided
6	lg.	Eggs, beaten
½	cup	Heavy cream, warmed
1	9”	Refrigerated pie crust, at room temperature
¼	cup	Parmesan cheese shavings, optional
2	tsp.	Chives, chopped

Pre-heat oven to 375 degrees. In a medium bowl, combine mushrooms, olive oil and half of salt and pepper. Toss to coat. Set aside.
Pre-heat a large non-stick pan over medium low heat. Add eggs, cream and remaining salt and pepper. Stir often with a spoon or rubber spatula until eggs are soft scrambled. Transfer egg mixture to a plate and set aside to cool.
Roll out pie dough to an 11” circle on a clean and lightly floured surface. Transfer pie dough to a large baking sheet lined with foil. Spoon egg mixture over the center of the pie dough. Spread mixture out to within 2” from the edge. Place mushrooms over egg mixture.
Fold pie dough edges into the center, leaving the middle open. Transfer pan to oven and bake for 20- 25 minutes or until galette is golden brown and mushrooms are tender. Remove from oven and transfer to a large plate. Sprinkle with parmesan and chives. Cut into wedges and serve.