Preheat the oven to 400 degrees.  Unwrap Boursin cheese and set it on the counter to soften.  Roll out your pie crust to a 12-inch or larger circle.  It doesn’t have to be the prettiest circle… remember it’s “rustic”.  Transfer to a baking sheet lined with parchment paper and set aside.

Add 2 tablespoons of butter to a skillet over medium heat.  When it’s melted and sizzling, add the mushrooms and half the seasonings. Saute, stirring often, until they begin to soften.  Transfer to a dish and set aside.  Repeat this process with the asparagus and bell pepper together.

Using an offset or rubber spatula, spread the Boursin all over the middle of the pie crust, leaving about 2 inches around the perimeter.  Add the mushrooms on top and then the veggies.  You can arrange them in a pattern if you wish.  Fold up the edges all around to make a little wrapped package of dough with an open top and crimp together the pieces that overlap.

Brush with beaten egg and bake for 30-35 minutes or until the crust is golden brown.  Sprinkle the top with crumbled Gorgonzola or blue cheese.  Let it cool slightly and slice.