Ingredients
-
3/4
-
3/4
-
1 1/2
-
1/4
-
1/2
-
1/4
-
1/4
-
1 1/2
-
1
-
1
-
1
-
2
-
12
-
1
-
1/3
Directions
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
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1
Done
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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. |
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2
Done
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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. |
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3
Done
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Whisk Egg, Sour Cream, Salt and Pepper in a Large Bowl. Add Scallions, Parsley and the Mushroom Mixture; Toss to Coat. |
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4
Done
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to Assemble & Bake Galette: Preheat Oven to 400f Coat a Baking Sheet With Cooking Spray. |
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5
Done
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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. |
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6
Done
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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. |
