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Mushroom & Leek Galette

Fall 2004

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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.


Mushroom & Leek Galette Recipe

Makes: 8 appetizer servings or 4 main-dish servings

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Total Time:

Ingredients

Crust

  • 3/4 cup whole-wheat pastry flour
  • 3/4 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup 1% cottage cheese
  • 1/4 cup canola oil
  • 1/4 cup 1% milk
  • 1 1/2 teaspoons sugar
  • 1 egg mixed with 1 tablespoon water, for glaze

Filling

  • 1 tablespoon extra-virgin olive oil
  • 2 cups sliced leeks, (about 2 large) (see Tip)
  • 12 ounces cremini, or baby bella mushrooms, wiped clean and sliced (6 cups)
  • 1 large egg
  • 1/3 cup reduced-fat sour cream
  • 1/2 teaspoon salt, or to taste
  • Freshly ground pepper, to taste
  • 1/2 cup scallions, chopped
  • 1/4 cup chopped fresh parsley

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.

Tips & Notes

  • 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.

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.

Carbohydrate Servings: 1 1/2

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


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