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Leek Mushroom Galette

Close-up of a slice of golden-brown Leek Mushroom Galette showing flaky pastry and savory filling.
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Follow this simple recipe to make a rustic, freeform savory tart filled with sautéed leeks and mushrooms baked in a flaky crust.

Ingredients

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  • 1 recipe for single pie crust dough (all-butter recommended)
  • 2 tablespoons olive oil
  • 2 large leeks, white and light green parts only, thinly sliced
  • 8 ounces cremini mushrooms, sliced
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried thyme
  • Salt and black pepper to taste
  • 4 ounces Gruyère cheese, shredded
  • 1 large egg, beaten (for egg wash)
  • 1 teaspoon water (for egg wash)

Instructions

  1. Prepare your pie crust dough and chill it for at least 30 minutes.
  2. Heat olive oil in a large skillet over medium heat. Add the sliced leeks and cook gently until soft, about 5 to 7 minutes.
  3. Add the sliced mushrooms to the skillet. Cook until they release their liquid and start to brown, about 8 to 10 minutes.
  4. Stir in the minced garlic and dried thyme. Cook for 1 minute until fragrant. Season the filling with salt and pepper. Remove from heat and let cool slightly.
  5. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  6. On a lightly floured surface, roll the chilled dough into a rough 12-inch circle. Transfer the dough to the prepared baking sheet.
  7. Sprinkle half of the shredded Gruyère cheese over the center of the dough, leaving a 2-inch border clear around the edges.
  8. Spoon the cooled leek and mushroom mixture evenly over the cheese layer.
  9. Fold the edges of the dough up and over the filling, creating pleats as you go to form a rustic border.
  10. Brush the folded crust edges with the egg wash (egg mixed with water). Sprinkle the remaining cheese over the exposed filling.
  11. Bake for 30 to 35 minutes, or until the crust is golden brown and the filling is bubbly.
  12. Let the galette cool on the baking sheet for 10 minutes before slicing and serving.

Notes

  • For a quicker version, substitute the homemade crust with one sheet of store-bought puff pastry.
  • If you do not have Gruyère, Swiss or sharp white cheddar work well in this filling.
  • Serve this galette warm alongside a simple green salad dressed with vinaigrette.

Nutrition

Find it online: https://recipesfleet.com/leek-mushroom-galette-recipe/