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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.

Source: EatingWell Magazine, Fall 2004

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Recipe Summary test

total:
1 hr 30 mins
Servings:
1

Nutrition Profile:

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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.

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  • 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

1 slice (1/8 galette)
228 calories; protein 7.3g; carbohydrates 25.6g; dietary fiber 2.3g; sugars 3.3g; fat 11.3g; saturated fat 1.9g; cholesterol 28.1mg; vitamin a iu 683.3IU; vitamin c 6.4mg; folate 37.5mcg; calcium 105.2mg; iron 1.4mg; magnesium 15.6mg; potassium 311.7mg; sodium 380.5mg; thiamin 0.1mg.

1 starch, 1 1/2 vegetable, 2 fat

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