Mushroom and Leek Galette

Indulge in the rustic elegance of a Mushroom and Leek Galette, a savory tart that combines buttery, flaky pastry with a rich and earthy filling. This recipe pairs tender, caramelized leeks and savory mushrooms with a hint of garlic and aromatic thyme, all crowned with a layer of melty Gruyère cheese for an added touch of indulgence. The handmade crust, prepared with cold butter for optimal flakiness, cradles the filling beautifully, creating an impressive yet approachable dish perfect for brunch, a light dinner, or a show-stopping appetizer. With its golden edges and rustic charm, this galette is a versatile and hearty vegetarian option that’s as delicious as it is visually appealing.

Nutriscore Rating: 55/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 4

Ingredients

• 210 grams All-purpose flour
• 115 grams Unsalted butter (cold, cubed)
• 0.5 teaspoons Salt
• 60 milliliters Cold water
• 2 medium Leeks (white and light green parts, thinly sliced)
• 225 grams Cremini or button mushrooms (sliced)
• 2 tablespoons Olive oil
• 2 cloves Garlic (minced)
• 1 teaspoons Thyme leaves (fresh)
• 0.5 teaspoons Salt
• 0.25 teaspoons Black pepper
• 75 grams Gruyère cheese (grated)
• 1 large Egg (beaten for egg wash)

Directions

Step 1

In a large mixing bowl, combine the flour and salt. Add the cold, cubed butter and, using your fingertips or a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs.

Step 2

Gradually add the cold water, one tablespoon at a time, mixing until the dough just comes together. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Step 3

While the dough chills, prepare the filling. Heat olive oil in a large skillet over medium heat. Add the leeks and cook for about 5 minutes until softened.

Step 4

Stir in the garlic, mushrooms, thyme, salt, and black pepper. Cook for another 8-10 minutes, stirring occasionally, until the mushrooms release their moisture and the mixture becomes tender. Remove from heat and let cool slightly.

Step 5

Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.

Step 6

Roll out the chilled dough on a floured surface into a rough 12-inch circle. Transfer it to the prepared baking sheet.

Step 7

Spread the grated Gruyère cheese over the center of the dough, leaving a 2-inch border around the edges. Top with the mushroom and leek mixture.

Step 8

Fold the edges of the dough up and over the filling, overlapping as needed to create a rustic edge. Brush the beaten egg over the exposed crust.

Step 9

Bake the galette in the preheated oven for 35-40 minutes, or until the crust is golden brown and flaky. Remove from the oven and let cool for 5-10 minutes before serving.

Step 10

Slice and enjoy your Mushroom and Leek Galette!

Nutrition Facts

Serving size	954.2 grams (954.2g)

Amount per serving	% Daily Value*
Calories	2337

Total Fat 151.70g	194%
Saturated Fat 78.20g	391%
Polyunsaturated Fat 2.70g
Cholesterol 512mg	171%
Sodium 2995mg	130%
Total Carbohydrate 185.80g	68%
Dietary Fiber 11.90g	43%
Total Sugars 12.20g
Protein 58.20g	116%

Vitamin D 79IU	393%
Calcium 788mg	61%
Iron 17mg	92%
Potassium 1468mg	31%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.3%

Protein: 9.9%

Carbs: 31.7%