Mushroom And Leek Galette Recipe

How to Make Mushroom And Leek Galette

1. **Prepare the Crust:** In a medium bowl, whisk together 1 ½ cups whole wheat flour, ½ cup all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt.
2. In a food processor, puree 8 ounces (225g) cottage cheese until smooth.
3. Add ¼ cup vegetable oil, ¼ cup milk, and 1 tablespoon sugar to the food processor.
4. Process until the mixture is smooth and well combined.
5. Add the dry ingredients (from step 1) and pulse 4-5 times, or until the dough just comes together.
6. Turn the dough out onto a lightly floured surface and knead gently a few times. Do not overwork.
7. Form the dough into a disk, dust with flour, wrap in plastic wrap, and refrigerate for at least 20 minutes.
8. **Prepare the Filling:** While the dough chills, heat 1 tablespoon of olive oil in a large nonstick skillet over medium-low heat.
9. Add 2 cups thinly sliced leeks and cook, stirring often, until tender (3-5 minutes).
10. Add 8 ounces (225g) sliced mushrooms and increase the heat to medium-high.
11. Cook, stirring occasionally, until the mushrooms are tender and the liquid has evaporated (3-4 minutes).
12. Remove from heat and let cool completely.
13. In a large bowl, whisk together 1 large egg, ¼ cup sour cream, ½ teaspoon salt, and ¼ teaspoon black pepper.
14. Add the cooled mushroom and leek mixture, 2 tablespoons chopped fresh chives, and 2 tablespoons chopped fresh parsley.
15. Gently toss to coat.
16. **Assemble & Bake:** Preheat oven to 400°F (200°C). Lightly grease a baking sheet.
17. On a lightly floured surface, roll the dough into a 15-inch circle, about ¼ inch thick.
18. Carefully transfer the dough to the prepared baking sheet using a rolling pin.
19. Spread the filling evenly over the dough, leaving a 2-inch border.
20. Fold the border over the filling, pleating as needed, to create a rim.
21. Brush the crust with the remaining egg mixture.
22. Bake for 25-35 minutes, or until the crust is golden brown and the filling is heated through.
23. Let cool on the baking sheet on a wire rack for 5 minutes before slicing and serving.