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Best Ever Leek and Mushroom Galette

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.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Main
Servings: 6
Author: Hip Foodie Mom

Ingredients

For the olive oil crust:

  • cups all-purpose flour
  • 1 teaspoon sea salt
  • 1/4 cup good quality extra virgin olive oil
  • 1/2 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:

  • 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.
  • 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:

  • 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.
  • 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:

  • 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 1 1/2 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.
  • 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.