Introduction
This Wild Mushroom & Leek Galette is a savory, free form tart with a buttery, flaky crust and a rich, earthy filling. The combination of wild mushrooms, caramelized leeks, and creamy cheese makes it a comforting yet refined dish. Serve it as an appetizer, a light main course, or alongside a fresh salad for an unforgettable meal.
Why You’ll Love This Recipe
✔️ Rustic & Elegant – Perfect for entertaining or a cozy meal.
✔️ Buttery, Flaky Crust – Homemade or store bought options!
✔️ Earthy & Savory – Mushrooms and leeks are a match made in heaven.
✔️ Customizable – Swap ingredients based on preference or seasonality.
Equipment Needed
- Large skillet
- Mixing bowls
- Baking sheet
- Parchment paper
- Rolling pin
- Pastry brush
Ingredients (Serves 4-6)
For the Galette Dough:
- 1 ¼ cups all purpose flour
- ½ tsp salt
- ½ cup unsalted butter, cold & cubed
- 3-4 tbsp ice water
(Or use store bought pie crust for convenience!)
For the Filling:
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 2 cups mixed wild mushrooms (shiitake, cremini, oyster), sliced
- 1 large leek, white & light green parts, thinly sliced
- 2 cloves garlic, minced
- 1 tsp fresh thyme (or ½ tsp dried)
- Salt & black pepper, to taste
- ½ cup ricotta cheese
- ¼ cup grated Parmesan cheese
- 1 egg, lightly beaten (for egg wash)
For Garnish:
- Fresh thyme leaves
- Extra Parmesan
Nutritional Information (Per Serving, Approximate)
- Calories: 320 kcal
- Protein: 9g
- Carbs: 28g
- Fat: 20g
- Fiber: 3g
- Sodium: 320mg
Step by Step Instructions
- Total Time: 1 Hour 15 Minutes
- Prep Time: 30 minutes
- Cook Time: 45 minutes
1. Prepare the Galette Dough
- In a bowl, mix flour and salt.
- Cut in cold butter using a fork or pastry cutter until it resembles coarse crumbs.
- Add ice water, 1 tbsp at a time, until the dough comes together.
- Shape into a disk, wrap in plastic, and chill for at least 30 minutes.
2. Cook the Filling
- Heat olive oil & butter in a skillet over medium heat.
- Sauté leeks for 3-4 minutes until soft.
- Add mushrooms, garlic, thyme, salt & pepper. Cook for 8-10 minutes, until mushrooms are tender.
- Let cool slightly.
3. Roll Out & Assemble the Galette
- Preheat oven to 375°F (190°C).
- Roll out the dough on a floured surface into a 12-inch circle.
- Transfer to a parchment lined baking sheet.
- Spread ricotta cheese over the dough, leaving a 5-inch border.
- Spoon the mushroom & leek mixture on top.
- Sprinkle with Parmesan cheese.
- Fold edges over, pleating as needed.
4. Bake the Galette
- Brush crust edges with beaten egg for a golden finish.
- Bake for 35-40 minutes until crust is golden brown.
- Let cool for 5 minutes before serving.
5. Garnish & Serve
- Sprinkle with fresh thyme & extra Parmesan.
- Slice and enjoy warm or at room temperature.
Tips for the Best Galette
🥶 Keep Dough Cold – This ensures a flaky crust!
🍄 Mix Mushrooms – A blend of wild mushrooms adds the best depth of flavor.
🧄 Don’t Skip Garlic & Thyme – They enhance the earthy flavors beautifully.
🧀 Try Different Cheeses – Goat cheese or Gruyère work well too!
Serving Suggestions
🥗 With a Side Salad – Arugula with lemon vinaigrette is a perfect match.
🍷 Wine Pairing – A crisp Sauvignon Blanc or Chardonnay complements the flavors.
🥖 With Crusty Bread – Serve alongside for an even heartier meal.
🍳 For Brunch – Add a poached egg on top!
Frequently Asked Questions (FAQs)
Q: Can I make the dough ahead of time?
A: Yes! Chill the dough up to 2 days in advance or freeze for later.
Q: Can I use store bought pie crust?
A: Absolutely! It’s a great time saver.
Q: Can I make this gluten free?
A: Yes! Use gluten free flour blend or a GF pie crust.
Q: How do I store leftovers?
A: Keep in an airtight container in the fridge for up to 3 days. Reheat in the oven.
Conclusion
This Wild Mushroom & Leek Galette is a rustic yet elegant dish, perfect for any occasion. With its flaky crust and rich, earthy filling, it’s guaranteed to impress. Serve it with a crisp salad and a glass of wine for a truly delightful meal!