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Savory Mushrooms and Leeks Galette

Savory Mushrooms and Leeks Galette
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The Savory Mushrooms and Leeks Galette is a rustic French-inspired tart featuring a flaky, buttery crust filled with sautéed mushrooms and leeks. This elegant yet simple dish balances earthy and sweet flavors, perfect for brunch, dinner, or special occasions. Adaptable and comforting, it offers a delightful combination of textures and is easy to customize with your favorite herbs, cheeses, or vegetables.

Ingredients

Scale

For the Crust

  • 1 1/4 cups all-purpose flour (or gluten-free flour blend)
  • 1/2 cup (1 stick) cold unsalted butter, cubed (or plant-based butter for vegan)
  • 3–4 tablespoons ice water
  • 1 egg, beaten (or flax egg for vegan)

For the Filling

  • 2 cups fresh leeks, cleaned and thinly sliced
  • 2 cups mushrooms (cremini, button, shiitake, or portobello), chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil or butter (plant-based if vegan)
  • 1/4 cup heavy cream or crème fraîche (or coconut/cashew cream for vegan)
  • 1–2 teaspoons fresh thyme or rosemary, chopped (or sage/tarragon as alternatives)
  • Salt and pepper, to taste

Optional Additions

  • 1/4 cup crumbled goat cheese, ricotta, or Gruyère cheese
  • 1/4 cup toasted walnuts or pine nuts
  • Fresh parsley or chives for garnish
  • Truffle oil for finishing drizzle

Instructions

  1. Prepare the Crust: In a food processor or large bowl, pulse or mix the flour and cold butter until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, just until the dough comes together. Shape into a disk, wrap in plastic, and chill in the refrigerator for at least 30 minutes.
  2. Cook the Filling: Heat olive oil or butter in a skillet over medium heat. Add minced garlic and sliced leeks, sauté until soft and fragrant. Add the chopped mushrooms and cook until the moisture evaporates and the mixture turns golden. Season with salt, pepper, and fresh herbs like thyme. Remove from heat and allow to cool slightly, then stir in cream or crème fraîche.
  3. Assemble the Galette: Roll out the chilled dough into a rough 12-inch circle on parchment paper. Spread the mushroom and leek filling evenly over the dough, leaving about a 2-inch border around the edges. If using, sprinkle cheese and nuts on top. Lightly drizzle cream or spread a thin layer of crème fraîche on the filling. Fold the edges of the dough up over the filling, pleating to create the galette shape.
  4. Bake Until Golden: Preheat the oven to 400°F (200°C). Brush the crust with the beaten egg (or plant-based wash). Bake the galette on a baking sheet for 30-35 minutes until the crust is crisp and golden brown. Remove from the oven and let cool for 10 minutes before slicing.

Notes

  • Keep the butter cold to ensure a flaky crust by creating distinct layers.
  • Sauté mushrooms and leeks slowly over medium heat to develop flavors without burning.
  • If mushrooms release excess liquid, drain it to avoid a soggy crust.
  • Use parchment paper when rolling out and baking the dough for easier handling and cleanup.
  • Allow the galette to rest for 10 minutes after baking to let the filling set before slicing.

Nutrition

Keywords: savory galette, mushrooms and leeks tart, French tart, flaky crust, vegetarian galette, vegan option galette

Find it online: https://lillysplate.com/savory-mushrooms-and-leeks-galette/