Best Mushroom And Leek Galette Recipes

LEEK, MUSHROOM AND GOAT CHEESE GALETTE

Steps:

• For the Dough: Process the flours, sugar, and salt in food processor until combined, 3 to 4 pulses. Add the butter and pulse until it forms pea-size pieces. In a small bowl, measure the ice water and add the vinegar. Drizzle it over the dry ingredients and pulse a couple of times, until the dough just starts to pull away from the sides of the processor. Do not overwork the dough (see note below).
• Transfer the mixture to the center of a large sheet of plastic wrap, press gently into a rough 4-inch square, and wrap tightly. Refrigerate for at least 30 minutes.Transfer the dough to a lightly floured work surface. Roll into an 11x8-inch rectangle with the short side of the rectangle parallel to the edge of your work surface. Using a bench scraper, bring the bottom third of the dough up, then fold the upper third over it, folding it like a business letter into an 8x4-inch rectangle. Turn the dough 90 degrees counterclockwise. Roll out the dough again into 11x8-inch rectangle and fold into thirds again. Turn the dough 90 degrees counterclockwise again and repeat rolling and folding into thirds. After the last fold, fold the dough in half to create a 4-inch square. Press the top of the dough gently to seal. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes or up to 2 days.
• For the Filling: Clean the mushrooms, cut them into small pieces (about ½") and then dry-sauté (without any fat) them in a hot, 12" skillet for 5-6 minutes, stirring frequently. Remove the mushrooms from the skillet to a bowl and reserve. To the same skillet, heat the olive oil over medium heat. Add the leeks (white part and pale green part only) and the thyme, cover, and cook, stirring occasionally, until the leeks are tender and beginning to brown, 5 to 7 minutes. Transfer the leeks to the bowl with the mushrooms. Stir in the half and half (or cream) and the mustard. Season with salt and pepper to taste. Set aside.
• Adjust an oven rack to the lower middle position, place a pizza stone on the rack, and heat the oven to 400 °F. Remove the dough from the refrigerator and let stand at room temperature for 10 minutes. Roll out the dough on a generously floured work surface into a 14" circle about ⅛-inch thick. (Trim the edges as needed to form a rough circle.) Transfer the dough to a parchment paper-lined rimmed baking sheet. Using a fork, prick the dough a few times. Brush the top of the dough with 1 tsp. of olive oil.
• Spread half of the filling evenly over the dough, leaving a 2-inch border around the edge. Sprinkle with half of the goat cheese, cover with the remaining filling, and top with the remaining goat cheese. Drizzle the remaining 1 tsp. of oil over the filling. Grasp 1 edge of the dough and fold up the outer 2 inches over the filling. Repeat around the circumference of the dough, overlapping it every 2 to 3 inches; gently pinch the pleated dough to secure but do not press the dough into the filling. Brush the dough with the egg and sprinkle evenly with salt. Lower the oven temperature to 375 °F.
• Bake until the crust is deep golden brown and the filling is beginning to brown, 35 to 40 minutes. Cool the tart on the baking sheet on a wire rack for 10 minutes. Using an offset or wide metal spatula, loosen the tart from the parchment and carefully slide the tart off the parchment and onto a cutting board. Cut into wedges, and serve.

MUSHROOM AND LEEK GALETTE

Steps:

• 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.
• 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.
• Whisk egg, sour cream, salt and pepper in a large bowl. Add scallions, parsley and the mushroom mixture; toss to coat.
• To assemble & bake galette: Preheat oven to 400°F Coat a baking sheet with cooking spray.
• 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.
• 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.

MUSHROOM AND LEEK GALETTE WITH GORGONZOLA

Steps:

• 1. FOR THE DOUGH: Process flours, sugar, and salt in food processor until combined, 2 to 3 pulses. Add butter and pulse until it forms pea-size pieces, about 10 pulses. Transfer mixture to medium bowl. 2. Sprinkle water and vinegar over mixture. With rubber spatula, use folding motion to mix until loose, shaggy mass forms with some dry flour remaining (do not overwork). Transfer mixture to center of large sheet of plastic wrap, press gently into rough 4-inch square, and wrap tightly. Refrigerate for at least 45 minutes. 3. Transfer dough to lightly floured work surface. Roll into 11 by 8-inch rectangle with short side of rectangle parallel to edge of work surface. Using bench scraper, bring bottom third of dough up, then fold upper third over it, folding like business letter into 8 by 4-inch rectangle. Turn dough 90 degrees counterclockwise. Roll out dough again into 11 by 8-inch rectangle and fold into thirds again. Turn dough 90 degrees counterclockwise and repeat rolling and folding into thirds. After last fold, fold dough in half to create 4-inch square. Press top of dough gently to seal. Wrap in plastic wrap and refrigerate for at least 45 minutes or up to 2 days. 4. FOR THE FILLING: Cover mushrooms in bowl and microwave until just tender, 3 to 5 minutes. Transfer to colander to drain and return to bowl. Meanwhile, heat 1 tablespoon oil in 12-inch skillet over medium heat until shimmering. Add leeks and thyme, cover, and cook, stirring occasionally, until leeks are tender and beginning to brown, 5 to 7 minutes. Transfer to bowl with mushrooms. Stir in crème fraîche and mustard. Season with salt and pepper to taste. Set aside.

MUSHROOM AND LEEK GALETTE WITH GORGONZOLA

Steps:

• FOR THE DOUGH: Process flours, sugar, and salt in food processor until combined, 2 to 3 pulses. Add butter and pulse until it forms pea-size pieces, about 10 pulses. Transfer mixture to medium bowl.
• Sprinkle water and vinegar over mixture. With rubber spatula, use folding motion to mix until loose, shaggy mass forms with some dry flour remaining (do not overwork). Transfer mixture to center of large sheet of plastic wrap, press gently into rough 4-inch square, and wrap tightly. Refrigerate for at least 45 minutes.
• Transfer dough to lightly floured work surface. Roll into 11 by 8-inch rectangle with short side of rectangle parallel to edge of work surface. Using bench scraper, bring bottom third of dough up, then fold upper third over it, folding like business letter into 8 by 4-inch rectangle. Turn dough 90 degrees counterclockwise. Roll out dough again into 11 by 8-inch rectangle and fold into thirds again. Turn dough 90 degrees counterclockwise and repeat rolling and folding into thirds. After last fold, fold dough in half to create 4-inch square. Press top of dough gently to seal. Wrap in plastic wrap and refrigerate for at least 45 minutes or up to 2 days.
• FOR THE FILLING: Cover mushrooms in bowl and microwave until just tender, 3 to 5 minutes. Transfer to colander to drain and return to bowl. Meanwhile, heat 1 tablespoon oil in 12-inch skillet over medium heat until shimmering. Add leeks and thyme, cover, and cook, stirring occasionally, until leeks are tender and beginning to brown, 5 to 7 minutes. Transfer to bowl with mushrooms. Stir in crème fraîche and mustard. Season with salt and pepper to taste. Set aside.
• Adjust oven rack to lower middle position, place pizza stone on oven rack, and heat oven to 400 degrees. Remove dough from refrigerator and let stand at room temperature for 15 to 20 minutes. Roll out on generously floured (up to ¼ cup) work surface to 14-inch circle about 1/8 inch thick. (Trim edges as needed to form rough circle.) Transfer dough to parchment paper-lined rimmed baking sheet. With tip of paring knife, cut five ¼-inch circles in dough (one at center and four evenly spaced midway from center to edge of dough). Brush top of dough with 1 teaspoon oil.
• Spread half of filling evenly over dough, leaving 2-inch border around edge. Sprinkle with half of Gorgonzola, cover with remaining filling, and top with remaining Gorgonzola. Drizzle remaining 1 teaspoon oil over filling. Grasp 1 edge of dough and fold up outer 2 inches over filling. Repeat around circumference of tart, overlapping dough every 2 to 3 inches; gently pinch pleated dough to secure but do not press dough into filling. Brush dough with egg and sprinkle evenly with kosher salt.
• Lower oven temperature to 375 degrees. Bake until crust is deep golden brown and filling is beginning to brown, 35 to 45 minutes. Cool tart on baking sheet on wire rack for 10 minutes. Using offset or wide metal spatula, loosen tart from parchment and carefully slide tart off parchment onto cutting board. Sprinkle with parsley, cut into wedges, and serve.