Mushroom & Leek Galette

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Mushroom & Leek Galette

Mushroom & Leek Galette

Tote this savory tart to potlucks and holiday gatherings. It makes perfect party food because it is easy to eat while you are balancing a glass and grazing at a buffet. Serve as an appetizer or as a vegetarian main dish.

Serves 8

Prep Time 60 min

Total Time 90 min.

Ingredients

  • 3/4 cup whole-wheat pastry flour
  • 3/4 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup 1% cottage cheese
  • 1/4 cup canola oil
  • 1/4 cup 1% milk
  • 1 1/2 teaspoons sugar
  • 1 egg mixed with 1 tablespoon water, for glaze
  • 1 tablespoon extra-virgin olive oil
  • 2 cups sliced leeks, (about 2 large) (see Tip)
  • 12 ounces cremini, or baby bella mushrooms, wiped clean and sliced (6 cups)
  • 1 large egg
  • 1/3 cup reduced-fat sour cream
  • Freshly ground pepper, to taste
  • 1/2 cup scallions, chopped
  • 1/4 cup chopped fresh parsley

Cooking Directions

Step 1

To prepare crust: Whisk whole-wheat flour, all-purpose flour, baking powder and salt in a medium bowl. Puree cottage cheese in a food processor. Add oil, milk and sugar; process until smooth. Add the dry ingredients and pulse 4 to 5 times, just until the dough clumps together. Turn out onto a lightly floured surface and knead several times, but do not overwork. Press the dough into a disk, dust with flour and wrap in plastic wrap. Refrigerate for at least 20 minutes.

Step 2

Meanwhile, prepare filling: Heat oil in a large nonstick skillet over medium-low heat. Add leeks and cook, stirring often, until tender, 3 to 5 minutes. (Add water, if necessary, to prevent scorching.) Add mushrooms and increase heat to medium-high; cook, stirring occasionally, until the mushrooms are tender and the liquid has evaporated, 3 to 4 minutes. Let cool.

Step 3

Whisk egg, sour cream, salt and pepper in a large bowl. Add scallions, parsley and the mushroom mixture; toss to coat.

Step 4

To assemble & bake galette: Preheat oven to 400°F. Coat a baking sheet with cooking spray.

Step 5

On a lightly floured surface, roll dough into a rough 15-inch circle about 1/4 inch thick. Roll it back over the rolling pin and transfer to the prepared baking sheet. Spread the filling over the dough, leaving a 2-inch border all around. Fold the border up and over the filling to form a rim, pleating as necessary. Brush egg glaze over the rim.

Step 6

Bake the galette until the crust is golden, 25 to 35 minutes. Let cool on the baking sheet on a wire rack for 5 minutes. Slide onto a serving platter and serve hot or at room temperature.


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