Mushroom enthusiast and chef, Julie Schreiber, shares this delicious recipe for a galette. This rustic shaped pastry tempts the palate with a filling of rich, umami flavors of mixed mushrooms, the sweetness of leeks, a touch of creme fraiche and two cheeses. The preparation method illustrates the technique of drawing out the liquid from the mushrooms by sautéing, and further caramelizing them for maximum flavor. This also contributes to the ease of advanced preparation which every cook loves! The crust is also complex and tasty with the addition of some cornmeal for texture, parmesan cheese, and thyme. Proper chilling of the dough is required for the best outcome, so again…fabulous for advanced preparation. It’s a win-win! Julie recommends serving warm or at room temperature and accompanied by a glass of a nice rosé. Cheers! Your friends will be delighted!
Julie Schreiber’s Leek and Mushroom Galette
Ingredients
Crust:
- 1 Cup All-purpose flour
- ¼ Cup Cornmeal
- Pinch Salt
- ½ Cup Parmesan cheese grated
- 10 Tbsp Unsalted butter cold, cut into pats
- 1 Tbsp Thyme
- 4-6 Tbsp Ice water
Filling:
- 1¼ lbs Mushrooms Alba clamshell, brown clamshell, Forest Nemeko, Nebrodini Bianco, and Shiitake
- 5 tsp Olive oil
- 1 lb Leeks thinly sliced white and pale green parts only
- 1 tsp Thyme
- 2 Tbsp Crème fraiche
- 1 Tbsp Dijon mustard
- 3 oz Gruyere cheese grated, divided
- 1 Tbsp Parmesan cheese grated
- 1 Egg beaten
- Salt and pepper
Instructions
For the crust:
- Combine the flour, cornmeal, parmesan, salt, black pepper, and thyme in the bowl of a food processor. Pulse a couple of times to combine.
- Add the cold butter; pulse until the mixture forms pea-sized pieces. Add the ice water, a little at a time, until the dough just holds together. Dump out onto a floured surface and bring together to form a disc. Wrap in plastic wrap and refrigerate for at least one hour.
For the filling:
- Heat the olive oil in a large sauté pan. Add the leeks and thyme and cook, stirring occasionally, until the leeks are tender and begin to brown. Add the mushrooms and cook until they begin to get color and all of the liquid evaporates. Remove the mushroom and leek mixture from the heat and cool. Stir in the crème fraiche and Dijon mustard. Season the mixture to taste with salt and pepper. (The filling should not be liquidy)
To assemble the galette:
- Preheat the oven to 400°.
- Remove the dough from the refrigerator and roll out on a lightly floured work surface to about ⅛-¼ – inch thickness. Transfer to a baking sheet lined with parchment paper. Sprinkle half of the gruyere on the dough. Spoon the filling into the center of the dough, leaving about a two inch border. Gently fold over the pastry border overlapping the edges as much as possible, and gently pressing the folds together. Sprinkle the remaining gruyere over the filling and sprinkle with the tablespoon of parmesan. Brush the folded edges of the pastry with the beaten egg. Return to the refrigerator or freezer to chill thoroughly before baking.
- Reduce the oven temperature to 375° and bake for 35-40 minutes or until the crust has become a lovely golden brown. Let cool for about 20 minutes before cutting and serving. Serve warm or room temperature.
Notes
