A galette is a rustic tart with hand-folded edges. I used my mother’s pie crust recipe that always comes out flaky and tender. The mushrooms and leeks form a savory filling that is full of flavor.
By Pat Savoie
Ingredients
1 Tbsp olive oil
1 lb leeks, sliced into thin rings and washed
1 lb baby bella mushrooms, sliced
1 tsp fresh thyme, minced
2 Tbsp sour cream
1 Tbsp Dijon or Creole mustard
Salt and pepper
3/4 cup Aged Provolone cheese or Gorgonzola cheese, grated
1 egg, slightly beaten
Kosher salt
Method
Saute the leeks in olive oil until tender and beginning to brown, about 5 minutes.
Add thyme and mushrooms and cook another 2-3 minutes
Remove from heat and stir in sour cream, mustard and salt and pepper
On a sheet of parchment paper, roll out your dough into a roughly 14-inch diameter circle-ish shape, about 1/8-inch thick.
Brush dough with olive oil.
Spread half of filling over the dough leaving a 2 inch border. Sprinkle with half of the cheese. Top with remaining filling and top with remaining cheese.
Fold up outer edge of the dough forming small pleats all the way around.
Brush dough with beaten egg and sprinkle with kosher salt
Slide galette on parchment paper onto a cooke sheet and bake at 375 for 35 to 45 minutes
Cool on a baking rack for 10 minutes. Loosen from parchment paper and slide onto a cutting board. Slice and serve.
Savoie Secrets: It's a Family Recipe 