Mushroom and Leek Galette

Mushroom and Leek Galette Recipe - Vegetarian French Cuisine

Region / culture: France | Preparation time: 45 minutes | Cooking time: 35 minutes | Servings: 6 |

Vegetarian diet

Introduction

Mushroom and Leek Galette is a delicious savory pastry that combines the earthy flavors of mushrooms with the mild sweetness of leeks. This rustic dish is perfect for a cozy dinner or a special brunch.

History

The galette is a traditional French pastry that originated in the Brittany region of France. It is typically made with a simple crust and filled with a variety of sweet or savory ingredients. The combination of mushrooms and leeks in this recipe adds a rich and hearty flavor to the dish.

Ingredients

0.25 cup chopped fresh flat-leaf parsley
1 large egg white for glaze
1 tbsp olive oil
4 medium leeks (white and light green parts only), sliced (2 cup)
12 oz (340 g) cremini or baby bella mushrooms, sliced (6 cup)
1 large egg
0.33 cup reduced-fat sour cream
0.75 tsp salt
0.25 tsp freshly ground pepper
1 bunch scallions (white and light green parts only), sliced (0.33 cup)

Crust

1.5 cup all-purpose flour
1.5 tsp baking powder
0.5 tsp salt
0.5 cup low-fat cottage cheese
0.25 cup vegetable oil
0.25 cup low-fat milk
1.5 tsp sugar

How to prepare

Crust

In a medium bowl, whisk together flour, baking powder, and salt.
In a food processor, process cottage cheese until puréed.
Add oil, milk, and sugar, and process until smooth.
Add the flour mixture and pulse 4 to 5 times, just until the dough clumps together.
Turn the dough out onto a lightly floured surface and knead several times; do not overwork.
Press the dough into a disk, dust lightly with flour, and wrap in plastic wrap.
Refrigerate for at least 20 minutes.

Galette

Meanwhile, in a large nonstick skillet, heat oil over medium heat.
Add leeks and cook, stirring often, until tender, for 4 to 5 minutes, adding a little water if necessary to prevent scorching.
Add mushrooms, increase heat to medium-high, and cook, stirring, until mushrooms are tender, for 3 to 4 minutes.
Remove from heat and cool completely.
Preheat the oven to 400°F (204°C).
Coat a baking sheet with cooking spray.
In a large bowl, whisk together the whole egg, sour cream, salt, and pepper.
Add scallions, parsley, and the cooled leek mixture; mix well.
On a lightly floured surface, roll out the dough into a 15-inch circle about 0.25 inch thick.
Roll the dough back over the rolling pin and transfer it to the prepared baking sheet.
Spread the leek mixture over the dough, leaving a 2-inch border around the edges.
Fold the dough border up and over the filling, pleating as necessary.
In a small bowl, combine the egg white with 1 tbsp water; stir briskly with a fork.
Brush the mixture over the rim of the crust.
Bake until the crust is golden, for 30 to 35 minutes.
Transfer the baking sheet to a wire rack and let it cool for 5 minutes.
Carefully slide the galette onto a platter and serve hot or at room temperature.

Variations

Add cooked bacon or pancetta for a smoky flavor.
Substitute different types of mushrooms, such as shiitake or oyster mushrooms, for a unique twist.
Top the galette with crumbled goat cheese or feta for added creaminess.

Cooking Tips & Tricks

Make sure to thoroughly clean and dry the mushrooms before slicing them to ensure they cook evenly.

- Be sure to cook the leeks until they are tender but not browned to maintain their delicate flavor.

- Refrigerating the dough before rolling it out will help prevent it from shrinking during baking.

- Brushing the crust with an egg white wash before baking will give it a beautiful golden color.

Serving Suggestions

Serve the Mushroom and Leek Galette with a side salad dressed with a light vinaigrette for a complete meal. It also pairs well with a glass of white wine or a cup of hot tea.

Cooking Techniques

Sauté the mushrooms and leeks separately to ensure they are cooked evenly.

- Roll out the dough on a lightly floured surface to prevent sticking.

- Use a sharp knife to create decorative patterns on the crust before baking.

Ingredient Substitutions

Use Greek yogurt or sour cream instead of reduced-fat sour cream.

- Substitute whole wheat flour for all-purpose flour for a nuttier flavor.

- Replace the vegetable oil with melted butter for a richer crust.

Make Ahead Tips

The galette can be assembled up to a day in advance and stored in the refrigerator. Simply bake it when ready to serve.

Presentation Ideas

Serve the Mushroom and Leek Galette on a decorative platter garnished with fresh herbs for a beautiful presentation. Cut it into wedges for easy serving.

Pairing Recommendations

Pair the Mushroom and Leek Galette with a crisp white wine, such as Chardonnay or Sauvignon Blanc, to complement the earthy flavors of the dish.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (177°C) oven for 10-15 minutes until warmed through.

Nutrition Information

Calories per serving

Calories: 290 per serving

Carbohydrates

Carbohydrates: 32g per serving

Fats

Total Fat: 15g per serving

Saturated Fat: 4g per serving

Proteins

Protein: 8g per serving

Vitamins and minerals

Iron: 2mg per serving

Vitamin C: 6mg per serving

Alergens

Contains: Dairy, Wheat

Summary

This Mushroom and Leek Galette is a balanced dish with a good mix of carbohydrates, fats, and proteins. It is also a good source of iron and vitamin C.

Summary

Mushroom and Leek Galette is a delicious and versatile dish that is perfect for any occasion. With a flaky crust and a savory filling, this galette is sure to impress your family and friends. Enjoy!

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for Mushroom and Leek Galette. It was a crisp autumn day, the leaves were falling from the trees, and there was a chill in the air that hinted at the approaching winter. As I was browsing through a quaint little bookstore in the heart of the city, I came across a dusty old cookbook tucked away on a shelf in the corner.

Intrigued by its worn cover and faded pages, I pulled it out and began flipping through the recipes. That's when I saw it - the Mushroom and Leek Galette. The recipe looked simple yet elegant, with a flaky crust filled with savory mushrooms and leeks, seasoned with herbs and spices.

I knew I had to try it. So I purchased the cookbook and hurried home to my cozy kitchen. As I gathered the ingredients and followed the instructions, the house filled with the delicious aroma of sautéed mushrooms and caramelized leeks. And when I finally pulled the galette out of the oven, golden and bubbling, I knew I had found a new favorite recipe.

But the story of how I learned to make this Mushroom and Leek Galette doesn't end there. Over the years, I have perfected and personalized the recipe, adding my own twist here and there. And along the way, I have gathered tips and tricks from friends, family, and fellow food enthusiasts that have helped me create the perfect galette every time.

One tip I picked up from a dear friend was to use a mix of different types of mushrooms for a more complex flavor profile. So now, I always include a combination of cremini, shiitake, and oyster mushrooms in my galette filling. The earthy richness of the mushrooms pairs perfectly with the delicate sweetness of the leeks.

Another trick I learned from my sister-in-law was to sprinkle a handful of grated Parmesan cheese on top of the galette before baking. The cheese adds a subtle nuttiness and a crispy, golden crust that takes the dish to the next level.

And then there was the time I attended a cooking class where the instructor showed us how to make a flaky, buttery crust using a combination of butter and cream cheese. This crust is now my go-to for all my galettes, as it adds a creamy richness that perfectly complements the savory filling.

But perhaps the most important lesson I have learned in perfecting this recipe is to always cook with love. The act of preparing a meal for loved ones is a gift, a way to show them how much you care. And when I make my Mushroom and Leek Galette, I pour my heart and soul into every step, from slicing the mushrooms to rolling out the crust.

So now, whenever I make this galette, I think back to that crisp autumn day in the bookstore and how a simple recipe changed my life. It has become a staple in my kitchen, a dish that I am proud to share with my family and friends. And as I serve each slice of galette, I know that I am not just serving food - I am serving love, tradition, and a piece of my heart.