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20 minute dinner recipes

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Mushroom & Leek Galette

http://www.eatingwell.com/recipes/mushroom_leek_galette.html

From EatingWell:  Fall 2004

Tote this savory tart to potlucks and holiday gatherings. It makes perfect party food because it is easy to eat while you are balancing a glass and grazing at a buffet. Serve as an appetizer or as a vegetarian main dish.

8 appetizer servings or 4 main-dish servings | Active Time: 1 hour | Total Time: 1 1/2 hours

Ingredients

Crust

Filling

Preparation

  1. 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.
  2. 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.
  3. Whisk egg, sour cream, salt and pepper in a large bowl. Add scallions, parsley and the mushroom mixture; toss to coat.
  4. To assemble and bake galette: Preheat oven to 400°F. Coat a baking sheet with cooking spray.
  5. 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.
  6. 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.

Nutrition

Per serving : 221 Calories; 11 g Fat; 2 g Sat; 6 g Mono; 31 mg Cholesterol; 24 g Carbohydrates; 7 g Protein; 2 g Fiber; 372 mg Sodium; 297 mg Potassium

1 1/2 Carbohydrate Serving

Exchanges: 1 starch, 1 1/2 vegetable, 2 fat

Tips & Notes