Best Ever Leek and Mushroom Galette + a giveaway!

Leek and Mushroom Galette_fg | HipFoodieMom.com

 

 

You’ll have to excuse my recent photo blast of this galette on Facebook, Twitter and Instagram.

 

 

Leek and Mushroom Galette with micro greens | HipFoodieMom.com

 

This is seriously the BEST galette I have ever made. The. Best.  So good I was greedy and practically ate this entire thing myself; not all in one sitting of course. So, what was the difference? Because I’ve made galettes before.

 

IMG_8037-30

 

The difference was the olive oil crust. oh my gawd. This crust. I’ve made galettes before but never with an olive oil crust. Simply Delicious.  Now, I’m convinced you cannot just use any ole olive oil. Use the good stuff, please. It will make all the difference in the world.

 

I recently attended my first ever olive oil tasting session/workshop at IFBC. It was hosted by California Olive Ranch. Think wine tasting but with olive oil: Swirl, sniff, slurp and swallow. No bread. Nothing. Just tasting the olive oil. I seriously learned so much and it was amazing to taste the difference in olive oils.

 

A few cool things I learned:

  1.  Olive oil is considered Extra Virgin when: there are NO defects in the aroma and flavor profile – meaning: Single “first cold” press, below 85 degrees and it meets both Chemical and Sensory requirements from professional olive oil tasters
  2.   So, what should you look for when purchasing olive oil?
    • - Where were the olives grown?  COUNTRY OF ORIGIN “Olives sourced from…”
    • - How Fresh is the olive oil in the bottle? Look for the HARVEST DATE. Olive oil is a perishable FRUIT JUICE
    • - How is the oil cared for since bottled?  DARK BOTTLE Protects from harmful light
    • - Look for the Seals of Certification: COOC-certified Extra Virgin Olive Oil, Non- GMO, Kosher

 

 

olive oil crust | HipFoodieMom.com

 

I am obsessed with olive oil and cook with it practically everyday. And not just savory stuff. I made these olive oil and thyme mini bundt cakes. Now, these are right up there with chocolate cake, my absolute favorite. Click here to check out this recipe. I’m baking these again on Friday.

 

Olive-Oil-Mini-Bundt-Cake-with-pretty-Thyme-HipFoodieMom.com_

 

 

Back to the galette. Everything here for me was perfection. From the olive oil pastry dough, where I kept it simple (all you need is good quality/tasting olive oil, flour, salt and water), and just refrigerated it for about 30 minutes.

 

 

olive oil dough | HipFoodieMom.com

 

 

Rolled it out, as you would any other dough on a lightly floured work surface, and put my filling in. Now, this filling is AMAZING. Check out the recipe for the two magical ingredients. .  these ingredients tie the leeks, thyme and mushrooms together.

 

 

filling

 

Then, you fold over the edges, try to create the big folds or creases. I think these make the freeform galette look so rustic and beautiful when baked. Sprinkle on some freshly grated gruyère (oh yes!), and bake.

 

folding

 

Since beginning this food blog, I am now always looking for ways to enhance my dish and make it look pretty. When I saw organic micro greens at the grocery store, I knew I had to use them.  Before you eat this galette, feel free to drizzle on a little more olive oil and balsamic or just your favorite balsamic dressing if you want to eat it with the greens. But you really don’t need to add anything. Aren’t they pretty?

 

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And you end up with a slice like this. Check out the mushrooms. Oh baby.

 

 

leek and mushroom galette slice | HipFoodieMom.com

 

 

Best Ever Leek and Mushroom Galette
 
Prep time

Cook time

Total time

 

For this entire recipe, I used CA Olive Ranch’s EVOO for Everyday Meals. As I stated in the post, you can dress your micro greens with a touch of your favorite balsamic dressing before eating.
Author:
Recipe type: Main
Serves: 6

Ingredients
For the olive oil crust:
  • 1¼ cups all-purpose flour
  • 1 teaspoon sea salt
  • ¼ cup good quality extra virgin olive oil
  • ½ cup very cold water
  • 1 egg; slightly beaten (for egg wash; to brush on galette right before baking)
For the filling:
  • 2 tablespoons good quality extra virgin olive oil
  • 1 pound leeks, white and light green parts only, sliced ½ inch thick and washed thoroughly (about 2-3 cups)
  • 1 teaspoon fresh thyme; leaves only
  • 3-4 cups mushrooms (sliced); I used Cremini
  • a splash of balsamic vinegar
  • 2 tablespoons crème fraîche
  • 1 tablespoon Dijon mustard
  • Salt and pepper
  • ¼ cup freshly grated gruyère
  • Micro greens for garnish
Special equipment needed:
  • food processor or pastry blender
  • rolling pin
  • parchment paper or your Silpat

Instructions
For the crust:
  1. Using your food processor, combine the flour, salt and olive oil and pulse for less than 4-5 seconds. Sprinkle the very cold water over the flour mixture and pulse until the pastry just begins to come together, for about 7-8 seconds; no need to overwork the dough.
  2. Transfer the olive oil pastry dough to a lightly floured work surface, gather it together to combine everything and form into a ball or mound. Wrap in plastic wrap and place in the refrigerator for at least 30-40 minutes before rolling out.
For the filling:
  1. Heat the olive oil in a large sauté pan over medium heat. After a minute or 2, add the leeks and thyme, cover, and cook, stirring occasionally, until leeks are tender and beginning to brown, for about 5 to 7 minutes.
  2. Add the mushrooms and cook until the mushrooms begin to release their liquid and become soft. When softened, add the balsamic vinegar and reduce the heat to medium low. Cook for another 3 minutes and remove from the heat. DRAIN all the liquid and transfer to a large bowl. Stir in the crème fraîche and dijon mustard. Season with salt and pepper to taste. Set aside. (your filling should not be liquidy; if it is, drain again)
To assemble the galette:
  1. Preheat your oven to 400 degrees. Remove your dough from the refrigerator, roll out on a lightly floured work surface and transfer to a prepared baking sheet. Spoon in the filling in the center of the dough, leaving a 1½ to 2-inch border all around. Gently fold over the pastry border, overlapping the edges as much as possible and gently pressing the folds together. Sprinkle on the freshly grated gruyère over the center of the galette.
  2. Brush the folded edges of the crust with the beaten egg and turn DOWN the oven to 375 and bake for 35-40 minutes, or until the crust has become a lovely golden brown. Let cool for about 20 minutes, and garnish with the fresh micro greens before cutting and serving.

The two surprise ingredients are the crème fraîche and the dijon mustard.

 

Now, I have tried a lot of olive oils and California Olive Ranch is one of the best I have ever tasted. . . and I believe this makes all the difference in flavor in my recipes. California Olive Ranch is so confident that you’ll love their olive oil that they guarantee their great taste. If you try their olive oil and don’t love it, you simply go to their website and fill out a redemption form. I think this is pretty awesome. Check out their Taste Guarantee landing page for details.

 

If I could, I would bake this galette for all of you just so you can taste the difference. .  but I cannot. So, to make sure you guys get to try this olive oil, I want to encourage you to download their $2 off coupon or enter the giveaway below!

 

 

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Giveaway!!

(open to residents within the United States only)

 

a Rafflecopter giveaway

 

 

Disclosure: I was given the same two bottles of California Olive Ranch olive oil for recipe development. This giveaway is sponsored by California Olive Ranch. As always, all opinions expressed here are 100% my own.

 

 

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31 Responses to "Best Ever Leek and Mushroom Galette + a giveaway!"

Add Comment
  1. Gintare @Gourmantine

    October 2, 2013 at 6:33 am

    I’m with you on using good quality extra virgin olive oil, it makes such a difference. I have to try this olive oil crust the next time making a galette.

    Reply
  2. Candice

    October 2, 2013 at 12:16 pm

    I cook with olive oil all the time (e.g. stir fry).

    Reply
  3. Meryl

    October 2, 2013 at 12:18 pm

    I cook exclusively with extra virgin olive oil.

    Reply
  4. Lou

    October 2, 2013 at 12:19 pm

    I always cook with olive oil.

    Reply
  5. Mama's Gotta Bake

    October 2, 2013 at 12:31 pm

    I usually eat a salad everyday. Nothing but olive oil and lemon on it. Just perfect.

    Reply
  6. Nancy @ gottagetbaked

    October 2, 2013 at 4:24 pm

    Giiiiirrrrrrl, ever since I saw your photos on Instagram, I’ve been waiting for this recipe. Especially since you say it’s the best galette you’ve ever made. That’s extremely high praise coming from you! Olive oil pastry is high on my list of must-bakes. I’m printing this out so that I can make it ASAP.

    Reply
  7. Shannon C

    October 2, 2013 at 4:41 pm

    On a daily basis!

    Reply
  8. Andreea

    October 2, 2013 at 4:55 pm

    that looks gorgeous! I use olive oil almost daily!

    Reply
  9. Barbara Bradford

    October 2, 2013 at 6:24 pm

    I cook with olive oil everyday. My favorite is roasted veggies from the garden, heavy on the olive oil.

    Reply
  10. Roxanne @TheROXXBox

    October 2, 2013 at 7:12 pm

    WOW!! I can’t wait to make this. I use EVOO at least 3-4x/week in my meals. Love it!!

    Reply
    • hipfoodiemom

      October 2, 2013 at 7:55 pm

      So glad you got the recipe!! Yes, I hope you make the galette!! :)

      Reply
  11. karen

    October 2, 2013 at 8:32 pm

    I cook with olive oil almost everyday, But I haven’t tried baking with it (yet)!

    Reply
  12. Kathleen

    October 2, 2013 at 8:33 pm

    A good 80-90% of the time!

    Reply
  13. candace

    October 3, 2013 at 6:47 am

    i only cook with olive oil, so very often is the answer :)

    Reply
  14. Erica

    October 3, 2013 at 8:34 am

    I cook with olive oil almost daily- it’s frightening how quickly I can go through a bottle!

    Reply
  15. Allison (Spontaneous Tomato)

    October 3, 2013 at 3:22 pm

    I cook eggs (sometimes + tortillas) with olive oil EVERY morning, then I sometimes also cook with olive oil for lunch and dinner!

    Reply
  16. Liz

    October 3, 2013 at 3:48 pm

    One of the first things that made its way into my shopping cart after coming back from Seattle was a bottle of COR olive oil. And now I want to make your galette…that filling looks phenomenal!!

    Reply
    • hipfoodiemom

      October 3, 2013 at 8:14 pm

      Thank you so much, Liz! CA Olive Ranch is now seriously my fave olive oil. . yum!

      Reply
  17. Bea Long "The Bayou Lady"

    October 3, 2013 at 10:05 pm

    Every single day! I use olive oil for everything whether it is just browning something or a salad dressing, and especially breakfast to cook my eggs in!

    Reply
  18. JJ Caraway

    October 4, 2013 at 3:36 pm

    I do not do a lot of cooking since it’s just the hubby and I unless the grandchildren are here but we use olive oil when we do cook. It is so much healthier for you and love the taste.

    Reply
  19. Pamela Renée Wright

    October 4, 2013 at 3:36 pm

    I cook with olive oil almost exclusively. I rub it on my body and use it on my hair too. I also use when I make soap. Olive oil is good stuff…!

    Reply
  20. Jeffrey

    October 4, 2013 at 3:42 pm

    I cook with olive oil about 4 days a week, from pizza to pasta to just sautéing vegetables. Haven’t baked with it yet but am gonna give it a try!

    Reply
  21. mary hayden

    October 4, 2013 at 3:43 pm

    I use COR about 4 times a week. I have a few days where I juice. So, theres that. I cannot express how much I love this Olive Oil. My “foodie” friends are each receiving a bottle for Christmas. I just love turning people on to awesome food products.

    Reply
  22. Paula @ Vintage Kitchen Notes

    October 5, 2013 at 4:03 am

    I only made an olive oil crust once, and it was so crumbly I couldn’t eat it. But I’m trying out this one asap Alice! The whole galette is stunning, and aren’t they the easiest and pretty looking pies of them all? Gorgeous my friend!

    Reply
  23. Sarah

    October 6, 2013 at 1:11 am

    I cook with olive oil every. single. day. It’s the only ingredient that has permanent residence on my kitchen counter!

    Reply
  24. Mahdi Martin

    October 6, 2013 at 12:08 pm

    I cook with olive oil nearly every time I cook! I like to use the extra light tasting kind so everything doesn’t taste so olivy. Don’t get me wrong though, I love butter too!

    Reply
  25. Allie | Baking a Moment

    October 6, 2013 at 1:28 pm

    Wow this galette is gorgeous! Like a work of art… I love everything you put in it, the mushrooms, the leeks, the gruyere, Dijon, herbs…I’d eat this for breakfast, lunch, or dinner!

    Reply
  26. Mi Webber

    October 8, 2013 at 8:53 pm

    I use it about twice a week.

    Reply
  27. Pingback: Reinvented Pecan Pie + A Giveaway with CA Olive Ranch! | Hip Foodie Mom

  28. Pingback: Tomato & Mozzarella Galette « KitchenMason

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