Ingredients for Mushroom And Leek Galette
- Whole Wheat Pastry Flour
- All Purpose Flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- Fat Free Cottage Cheese
- Canola Oil
- Skim Milk
- 1 tablespoon sugar
- 1 large egg
- Water
- Extra Virgin Olive Oil
- 2 cups thinly sliced leeks
- 8 ounces (225g) sliced mushrooms
- Nonfat Sour Cream
- Fresh Ground Pepper
- Scallion
- 2 tablespoons chopped fresh parsley
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How to Make Mushroom And Leek Galette
- **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.
- In a food processor, puree 8 ounces (225g) cottage cheese until smooth.
- Add ¼ cup vegetable oil, ¼ cup milk, and 1 tablespoon sugar to the food processor.
- Process until the mixture is smooth and well combined.
- Add the dry ingredients (from step 1) and pulse 4-5 times, or until the dough just comes together.
- Turn the dough out onto a lightly floured surface and knead gently a few times. Do not overwork.
- Form the dough into a disk, dust with flour, wrap in plastic wrap, and refrigerate for at least 20 minutes.
- **Prepare the Filling:** While the dough chills, heat 1 tablespoon of olive oil in a large nonstick skillet over medium-low heat.
- Add 2 cups thinly sliced leeks and cook, stirring often, until tender (3-5 minutes).
- Add 8 ounces (225g) sliced mushrooms and increase the heat to medium-high.
- Cook, stirring occasionally, until the mushrooms are tender and the liquid has evaporated (3-4 minutes).
- Remove from heat and let cool completely.
- In a large bowl, whisk together 1 large egg, ¼ cup sour cream, ½ teaspoon salt, and ¼ teaspoon black pepper.
- Add the cooled mushroom and leek mixture, 2 tablespoons chopped fresh chives, and 2 tablespoons chopped fresh parsley.
- Gently toss to coat.
- **Assemble & Bake:** Preheat oven to 400°F (200°C). Lightly grease a baking sheet.
- On a lightly floured surface, roll the dough into a 15-inch circle, about ¼ inch thick.
- Carefully transfer the dough to the prepared baking sheet using a rolling pin.
- Spread the filling evenly over the dough, leaving a 2-inch border.
- Fold the border over the filling, pleating as needed, to create a rim.
- Brush the crust with the remaining egg mixture.
- Bake for 25-35 minutes, or until the crust is golden brown and the filling is heated through.
- Let cool on the baking sheet on a wire rack for 5 minutes before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
19g
Fat
8g
Carbs
11g
