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Mushroom And Leek Galette

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Ingredients

Adjust Servings:
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 fat-free cottage cheese
1/4 cup canola oil
1/4 cup skim milk
1 1/2 teaspoons sugar
1 egg, mixed with
1 tablespoon water, for glaze
1 tablespoon extra virgin olive oil
2 cups leeks, finely sliced (about 2 large)
12 ounces mushrooms, sliced (mix of cremini and potrabello)
1 large egg
1/3 cup nonfat sour cream

Nutritional information

296.5
Calories
126 g
Calories From Fat
14 g
Total Fat
1.8 g
Saturated Fat
64.3 mg
Cholesterol
473.5 mg
Sodium
34.5 g
Carbs
3.4 g
Dietary Fiber
5 g
Sugars
10.4 g
Protein
197g
Serving Size

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Mushroom And Leek Galette

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    Cuisine:

    First of all, I've neither made a galette nor eaten a galette till now...but this dish was great! I've made some changes to this recipe as written below, but I gave it 5 stars because the recipe did not call for an entire stick and half of butter. I've been itching to make galettes for awhile now, but felt a bit too guilty to eat that much fat. It's definitely a bread-ier type crust than the typical buttery pastry type...but it does reduce the total calories, so it's a much healthier recipe. To the dough, I added a bit of cracked pepper and some dried herbs. I sauteed the leeks in a mix of butter and EVOO and added salt and pepper straightaway. Then I added a mix of mushrooms and seasoned that as well. If I had white wine, I would have added some at this point. Instead I added a short glug of balsamic vinegar. Also, I had no cottage cheese or sour cream and just used a thick greek yogurt, and I never missed a thing...I also didn't add more salt to the eggy mixtures, as I thought I had seasoned enough. Before adding the eggy mixture, I added a few springs of fresh herbs and a squeeze of lemon. After done baking, I topped with a another squeeze of lemon juice and fresh grated parmesean cheese. My DH is not usually a fan of mushrooms, but he 3/4th of it himself. Thanks for the recipe!

    • 110 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Mushroom and Leek Galette, This is the best savory vegetarian pie I have ever made! Found it online a couple of months ago I’m watching what I’m eating, and the whole-wheat crust got me interested Add some fresh chives to the recipe for even more flavor!, First of all, I’ve neither made a galette nor eaten a galette till now but this dish was great! I’ve made some changes to this recipe as written below, but I gave it 5 stars because the recipe did not call for an entire stick and half of butter I’ve been itching to make galettes for awhile now, but felt a bit too guilty to eat that much fat It’s definitely a bread-ier type crust than the typical buttery pastry type but it does reduce the total calories, so it’s a much healthier recipe To the dough, I added a bit of cracked pepper and some dried herbs I sauteed the leeks in a mix of butter and EVOO and added salt and pepper straightaway Then I added a mix of mushrooms and seasoned that as well If I had white wine, I would have added some at this point Instead I added a short glug of balsamic vinegar Also, I had no cottage cheese or sour cream and just used a thick greek yogurt, and I never missed a thing I also didn’t add more salt to the eggy mixtures, as I thought I had seasoned enough Before adding the eggy mixture, I added a few springs of fresh herbs and a squeeze of lemon After done baking, I topped with a another squeeze of lemon juice and fresh grated parmesean cheese My DH is not usually a fan of mushrooms, but he 3/4th of it himself Thanks for the recipe!


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    Steps

    1
    Done

    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.

    2
    Done

    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.

    3
    Done

    Whisk Egg, Sour Cream, Salt and Pepper in a Large Bowl. Add Scallions, Parsley and the Mushroom Mixture; Toss to Coat.

    4
    Done

    to Assemble & Bake Galette: Preheat Oven to 400f Coat a Baking Sheet With Cooking Spray.

    5
    Done

    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.

    6
    Done

    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.

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    David Fisher

    Seafood specialist known for sourcing fresh and sustainable fish for his dishes.

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