Savory Mushroom and Leeks Galette
User Reviews
5
Savory Mushroom and Leeks Galette
Description
The Savory Mushroom and Leeks Galette uses a combination of finely chopped leeks and various mushrooms that are cooked separately to develop distinct flavors before being combined with fresh thyme and peas. The filling is spread over a store-bought pie dough that's been lightly sprinkled with nutritional yeast, pressed in to boost flavor and texture. Folding up the edges of the dough creates a rustic rim that crisps nicely when baked at 425°F. The topping is brushed with whisked egg and sprinkled with flaky sea salt to enhance crispness and appearance.
This galette offers a tender interior with a flaky, golden crust and is accented by the earthiness of mushrooms and mild sweetness from peas. The gentle heat provided by red pepper flakes balances the savory filling. It can be served warm or at room temperature as a light dinner with salad or sliced as a flavorful appetizer.
Leftover galette can be stored in a tightly sealed container in the refrigerator for up to three days and reheated in an oven at 350°F until warmed through.
Ingredients
- 4 tablespoons extra virgin olive oil
- 1 leek or two medium leeks, white parts only, finely chopped, about 3 cups, large
- kosher salt
- black pepper
- 1/2 teaspoon red pepper flakes dried
- 1 pound mushrooms (any kind, stemmed, cleaned, and roughly chopped, about 7 cups)
- 3 thyme fresh sprigs, leaves only
- 1/3 cup peas frozen
- 9-inch pie dough store bought is fine, round
- 1 tablespoon nutritional yeast
- 1 egg whisked, large
- sea salt flaky; for sprinkling
Instructions
- Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper
- In a large skillet over medium heat, combine 3 tbsp of olive oil, the leeks, salt, pepper, and red pepper flakes. Cook, stirring occasionally, until the leeks are soft, about 4 minutes.
- Push the leeks to the perimeter of the pan, then add the remaining 1 tbsp olive oil and the mushrooms. Cook until the mushrooms have given off their juices and then shriveled, about 10 minutes, leaving the leeks on the perimeter.
- Stir in the thyme and peas and cook another minute, folding in the leeks.
- Place the pie dough on the prepared sheet pan and sprinkle the nutritional yeast all over it, pressing the flakes into the dough with your fingers or a rolling pin
- Spoon the mushroom-leek filling into the center, spreading it in an even layer and leaving a 1-inch border, then folding the edges over the filling, overlapping aa sou work your way around the perimeter.
- Brush the dough with the whisked egg and sprinkle with the sea salt.
- Bake in the heated oven until the crust is golden, 20 to 25 minutes,
Notes
- The recipe yields 8 large slices, serving 4 for dinner or 8 as appetizers.
- Store leftovers wrapped tightly in the refrigerator for up to 3 days and reheat in a 350°F oven until warmed through.
- Nutritional yeast pressed into the dough adds flavor and texture to the crust.
- Use a mix of mushrooms you prefer; the recipe suggests about 7 cups roughly chopped.
- The egg wash and flaky sea salt on the crust help create a golden and crisp finish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Slices
Amount Per Serving
Calories 1885 kcal
% Daily Value*
| Calories | 188.5kcal | 9% |
| Carbohydrates | 13.6g | 5% |
| Protein | 4.6g | 9% |
| Fat | 13.3g | 20% |
| Saturated Fat | 2.9g | 15% |
| Monounsaturated Fat | 7.9g | 40% |
| Cholesterol | 20.5mg | 7% |
| Sodium | 245.4mg | 10% |
| Fiber | 1.7g | 7% |
| Sugar | 1.5g | 3% |
| Vitamin A | 131IU | 3% |
| Vitamin C | 4.2mg | 5% |
| Calcium | 12.4mg | 1% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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