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Mushroom and Leek Galette on food | Recipes, Vegetarian recipes - Image 2

Mushroom and Leek Galette

A rustic and savory galette featuring mushrooms and leeks, perfect for a vegetarian main course or a hearty side dish.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main
Cuisine: French
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 cups all-purpose flour plus more for dusting
  • 0.5 tsp salt
  • 0.5 cup cold unsalted butter cut into small cubes
  • 0.25 cup ice water
  • 2 tbsp olive oil
  • 1 lb mixed mushrooms sliced (such as cremini, shiitake, and oyster)
  • 2 leeks white and light green parts only, thinly sliced
  • 2 cloves garlic minced
  • 1 tsp fresh thyme leaves
  • 0.5 cup Gruyere cheese grated
  • 1 egg beaten, for egg wash

Equipment

  • Large mixing bowl
  • Pastry cutter or your fingers
  • Plastic wrap
  • Large skillet
  • Baking sheet
  • Parchment paper
  • Rolling Pin
  • Pastry brush

Method
 

  1. In a large bowl, combine 1.5 cups all-purpose flour and 0.5 tsp salt. Add 0.5 cup cold unsalted butter and use a pastry cutter or your fingers to work the butter into the flour until it resembles coarse crumbs. Gradually add 0.25 cup ice water, mixing until the dough comes together. Form into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
  2. Preheat your oven to 400°F (200°C). In a large skillet, heat 2 tbsp olive oil over medium heat. Add 1 lb mixed mushrooms and cook until they release their moisture and begin to brown, about 8-10 minutes. Add 2 leeks and 2 cloves garlic, cooking until the leeks are soft, about 5 minutes. Stir in 1 tsp fresh thyme leaves, and season with salt and pepper to taste. Remove from heat and let cool slightly.
  3. On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Transfer to a parchment-lined baking sheet. Sprinkle 0.5 cup Gruyere cheese over the dough, leaving a 2-inch border. Spread the mushroom and leek mixture over the cheese. Fold the edges of the dough over the filling, pleating as needed.
  4. Brush the exposed dough with 1 beaten egg. Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbly. Let cool for 10 minutes before slicing and serving.

Notes

Chef's Tips:
• For a crispier crust, consider pre-baking the dough for 10 minutes before adding the filling.
• Avoid overworking the dough to prevent a tough crust.
• Serve warm with a side salad for a complete meal.
Food Safety:
• Ensure mushrooms are cooked thoroughly to avoid any risk of foodborne illness.
• Store leftovers in the refrigerator and consume within 3 days.