Mushroom and Leek Galette

This Mushroom and Leek Galette is a rustic French-inspired pastry that combines the earthy flavors of mushrooms and leeks with a buttery, flaky crust. It's perfect as a main dish or a side for fall gatherings.

By Julienne

Cook time: 30 minutes

Servings: 4

Ingredients

• 150 grams All-purpose flour plus extra for dusting
• 1 teaspoon Salt
• 100 grams Unsalted butter cold, cubed
• 60 milliliters Cold water
• 15 milliliters Olive oil
• 250 grams Mushrooms sliced
• 2 medium Leeks white and light green parts, sliced
• 2 cloves Garlic minced
• 1 teaspoon Thyme fresh, chopped
• 0.5 teaspoon Black pepper freshly ground
• 0 grams All-purpose flour plus extra for dusting
• 1 large Egg beaten, for egg wash

Instructions

1. Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper. Oven is preheated and baking sheet is prepared.
2. In a mixing bowl, combine 150 grams of all-purpose flour and 1 teaspoon of salt. Add 100 grams of cold, cubed unsalted butter. Use your fingers to rub the butter into the flour until the mixture resembles coarse crumbs. Mixture resembles coarse crumbs.
3. Gradually add 60 milliliters of cold water, mixing with a fork until the dough comes together. Form into a disk, wrap in plastic, and refrigerate for 15 minutes. Dough is formed into a disk and chilled.
4. While the dough chills, heat 15 milliliters of olive oil in a large skillet over medium heat. Add 250 grams of sliced mushrooms and cook for 5 minutes until softened. Mushrooms are softened.
5. Add the sliced leeks, 2 minced garlic cloves, 1 teaspoon of chopped fresh thyme, and 0.5 teaspoon of freshly ground black pepper to the skillet. Cook for an additional 5 minutes until the leeks are tender. Remove from heat and let cool slightly. Leeks are tender and mixture is slightly cooled.
6. On a floured surface, roll out the chilled dough into a 30 cm (12-inch) circle. Transfer to the prepared baking sheet. Dough is rolled out and transferred to baking sheet.
7. Spread the mushroom and leek mixture over the dough, leaving a 5 cm (2-inch) border. Fold the edges of the dough over the filling, pleating as necessary. Filling is spread and edges are folded over.
8. Brush the folded edges of the dough with the beaten egg. Bake in the preheated oven for 25-30 minutes until the crust is golden brown. Crust is golden brown.