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Mushroom & Leek Galette

Source: © EatingWell Magazine
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  1 Hour
Total Time:  1 Hour 30 Minutes
  8 appetizer servings or 4 main-dish servings
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.

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

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.
Mushroom & Leek Galette Recipe at
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.

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 & bake galette: Preheat oven to 400°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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Mushroom Main Dishes
 Mother's Day Brunch
 Savory Tarts and Galettes
Nutrition Facts per Serving
Yield:   8 appetizer servings or 4 main-dish servings
Calories: 221
Fat. Total: 11g
Protein: 7g
Carbohydrates, Total: 24g
Fat, Saturated: 2g
Fiber: 2g
Cholesterol: 31mg
Sodium: 372mg
% Cal. from Fat: 45%
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Neil, NJ Reviewed: 01/13/2014
Simple and Delicious
this was simple to make and absolutely delicious. I will be making additional savory and sweet galettes now that I was introduced to them by
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