Mushroom & Leek Galette

I’ve made this with Deborah Maddison’s yeasted tart dough and a regular pie crust. I like it best with pie crust but the yeasted tart dough is much lower in fat.

Make the dough of your choosing, see recipes below.

Filling:
1 Tbsp. olive oil
1 Tbsp. butter
2 large leeks, sliced (about 2 cups)
2 cloves garlic, minced
10 oz. mushrooms, sliced (regular button mushrooms or baby bella work nicely)
1 egg
salt & pepper to taste
1/2 tsp. dried rosemary (but fresh is better)
1/3 cup sour cream
2 tsp. Kosciusko mustard (or dijon)
1/4 cup chopped fresh parsley
Crumbled Feta

Over medium heat, saute the leeks in butter and oil until tender. Add the garlic and cook until softened. Add the mushrooms, turn up the heat and cook until browned. Add salt and pepper to taste.

In a bowl, mix together the egg, sour cream, mustard and parsley. Add the mushroom and leek mixture.

Roll out the dough for the galette into a large circle, about 14 inches across. Add the mushroom mixture. Fold the edges up over the filling. Sprinke some crumbled Feta over the exposed mushroom mixture.

For a pretty finish, brush the edges of the pastry with egg wash or milk.

Bake at 400F for 25 minutes, until golden brown.

Pie Dough
(this is half a recipe of Foolproof Pie Crust)
2 cups all-purpose flour
1 stick (8 Tbsp.) butter or margarine
1/2 cup (8 Tbsp.) Crisco
1 Tablespoon sugar
1 teaspoons salt
1 1/2 Tablespoon vinegar
1/4 cup ICE cold water

Combine flour, sugar and salt. Cut butter and Crisco into flour mixture. Add water and vinegar and mix to just combine. Chill 30 minutes before rolling.

Yeasted Tart Dough
Adapted from Deborah Madison’s Vegetarian Cooking for Everyone. New York: Broadway Books, 1997.

2 tsp. active dry yeast
1/2 tsp. sugar
1/2 cup warm water
3 tbsp. olive oil
1 egg, lightly beaten
1/2 tsp. salt
2 cups flour

Dissolve yeast and sugar in warm water, let stand until bubbly. Add egg, oil and salt. Stir in flour. Knead until smooth and elastic. This can be done by hand or in a stand mixer.

Place in an oiled bowl, turn. Cover and let rise until double, about 1 hour. Punch down and roll out into a thin circle. Fill, brush the edges with egg wash and bake.

This dough is like pizza dough and will puff up again when it is cooking so roll it thinly.

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