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.

Recipe from EatingWell
SERVINGS
24
YIELD
8 appetizer servings or 4 main-dish servings
PREP TIME
1 hr
TOTAL TIME
1 hr 30 mins

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.

Recipe from EatingWell
Recipe from EatingWell
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
  • 1/2  teaspoon salt, or to taste
  •  Freshly ground pepper, to taste
  • 1/2  cup scallions, chopped
  • 1/4  cup chopped fresh parsley
Related Video
How to Saute Mushrooms

Learn how to saute mushrooms for a flavorful appetizer. They are delicious on their own or served on top of crostini. You can also use a mixture of mushroom type to maximize the earthy flavor!

Directions
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.
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.
3. 
Whisk egg, sour cream, salt and pepper in a large bowl. Add scallions, parsley and the mushroom mixture; toss to coat.
4. 
To assemble & bake galette: Preheat oven to 400 degrees F. Coat a baking sheet with cooking spray.
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.
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.
Tips:
1. 
Tip: To clean leeks: Trim off fuzzy root and dark green stems. With a sharp knife, cut several incisions in the leek's stem end to open it up like a fan. Soak in water for several minutes, then swish to dislodge dirt. Repeat until no grit remains.
2. 
MAKE AHEAD TIP: Refrigerate for up to 2 days. Reheat on a baking sheet at 350 degrees F for 20 to 25 minutes.

nutrition information

Per Serving: cal. (kcal) 221, Fat, total (g) 11, chol. (mg) 31, sat. fat (g) 2, carb. (g) 24, Monosaturated fat (g) 6, fiber (g) 2, pro. (g) 7, sodium (mg) 372, Potassium (mg) 297, Vegetables () 1.5, Starch () 1, Fat () 2, Percent Daily Values are based on a 2,000 calorie diet
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