Patsy Jamieson totes 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.

Patsy Jamieson
Source: EatingWell Magazine, Fall 2004

Gallery

Recipe Summary

total:
1 hr 30 mins
Servings:
1
Nutrition Profile:
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

  • Whisk egg, sour cream, salt and pepper in a large bowl. Add scallions, parsley and the mushroom mixture; toss to coat.

  • To assemble and bake galette: Preheat oven to 400 degrees F. Coat a baking sheet with cooking spray.

  • 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.

  • 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.

Tips

Make Ahead Tip: Refrigerate for up to 2 days. Reheat on a baking sheet at 350°F for 20 to 25 minutes.

Tip: To clean leeks: Trim off fuzzy root and dark green stems. With a sharp knife, cut several incisions in the leek's stem end to open it up like a fan. Soak in water for several minutes, then swish to dislodge dirt. Repeat until no grit remains.

Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.

Nutrition Facts

228 calories; protein 7.3g 15% DV; carbohydrates 25.6g 8% DV; exchange other carbs 1.5; dietary fiber 2.3g 9% DV; sugars 3.3g; fat 11.3g 17% DV; saturated fat 1.9g 9% DV; cholesterol 28.1mg 9% DV; vitamin a iu 683.3IU 14% DV; vitamin c 6.4mg 11% DV; folate 37.5mcg 9% DV; calcium 105.2mg 11% DV; iron 1.4mg 8% DV; magnesium 15.6mg 6% DV; potassium 311.7mg 9% DV; sodium 380.5mg 15% DV; thiamin 0.1mg 11% DV.

Reviews (3)

Read More Reviews
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
03/01/2014
Tasty Followed recipe except we added 4oz gorgonzola cheese to the filling. Delicious meatless meal! Pros: Yummy Cons: Time consuming Read More
Rating: 5 stars
03/04/2012
I made this according to instructions and made sure to cook off the extra liquid. It turned out perfect and my family loved it. This will be a regular item in our house right next to the sweet potato tart which is our favorite. Ilene Read More
Rating: 5 stars
01/13/2012
Wonderful Lunch Option! My crust dough was on the wet side (needed more flour than usual to roll out)...but was one of the easiest to handle. I made the dough and sauteed the leeks and mushrooms the night before put everything in the fridge then assembled the next morning. Wonderful results! I will definitely make this again. Pros: Tasty Easy Crust Cons: A little time-consuming but worth it Read More
Advertisement