Leeks and mushrooms are SO lovely together. A savoury galette is a lighter, eggless, thinner and easier version of a quiche. It’s quick to make and delicious to eat! This leek a mushroom galette will be a favourite of yours in the future, I assure you! It can be served as a starter or as the main event with a fresh salad on the side.
I love everything about this galette. The dough is the same one I use for my caramelized onion quiche but this time I added chopped fresh rosemary to it. It becomes incredibly fragrant and adds personality to the already flavoursome galette. The advantage with this recipe is that you don’t have a mould involved so it’s just easier to assemble and cook.
Whether you’re making a quiche or this savoury galette, it’s always best to cook your veggies before assembling. If you don’t they will release too much water and dampen the dough. Also, mushrooms and leeks love to be cooked in a pan to get the best from them. Below the leeks and mushrooms, there’s a layer of ricotta. If you’re going to buy it at the store, try to find a dry one that you can easily crumble for the base. If it’s too wet it could also dampen the base of the galette. You can also EASILY make it at home using my homemade ricotta recipe. Actually, the ricotta in the video and photos was made by me.
The Mushrooms
To sauté the mushrooms remember that you need to use high heat and also avoid overcrowding the pan. If you place too many mushrooms on the pan, they will start to release a lot of water and boil away instead of becoming golden. Add only enough to cover the base of the pan and then leave them still for a few minutes so they can caramelize. Then, flip them and leave them still for another couple minutes. You’ll see that the difference in colour and flavour is astounding.
The Dough
You can make this dough for this mushroom galette by hand as I show in the video (I love using my hands for this one! It’s so satisfying) or you could use a food processor instead. If you use a food processor make sure to first process the dry ingredients with the butter and then add the liquids to form the dough. This will make it look flaky just like the one in the video. Also, this dough is perfect for freezing and you can do so for up to a month. Therefore, it’s a good idea to make double the recipe of dough and freeze one of them for a rainy day.
Leek and Mushroom Galette
Ingredients
For the dough
- 200 g all-purpose flour
- 100 g unsalted butter cold and cut in cubes
- 1 tsp salt
- 1 tsp fresh rosemary leaves chopped
- 1 egg
- 1 tbsp water
For the filling
- 1 leek sliced. Don't use the dark green leaves for this but save them for stocks!
- 400 g mushrooms I used a mix of white button and portobello
- Butter and olive oil for cooking
- 30 g parmesan cheese thinly grated
- Salt and pepper to taste
To assemble
- 200 g ricotta
- 1 egg
- 1 tbsp water
Instructions
For the dough
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Mix the butter with the flour and salt. Pinch the cubes with your fingers to coat the flour with the fat from the butter. The end result should look like wet sand. If you have a food processor, do this on the food processor.
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Add the rest of the ingredients and mix them using a spatula. Once this is not helping anymore, knead with your fingers but only a bit since over-kneading will make it tough. If you have a food processor, add the ingredients and blitz until even.
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Cover and let rest in the fridge for at least 30min. If you keep it longer than that and it has hardened too much, let it come to room temperature before rolling out.
For the filling
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Preheat a pan to medium heat and add a bit of butter and olive oil. Add the leeks and cook until soft, sweet in smell and slightly golden. Reserve.
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Increase the heat to high and let the pan come to temperature. Add a bit of butter and oil and enough mushrooms to fill the base of the pan. Keep them still for two minutes and then flip them. Cook for another couple of minutes or until golden and reserve. Repeat this process with all the mushrooms.
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Let the mushrooms and leeks cool down and mix them together along with the parmesan cheese.
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Taste the filling and correct the level of salt and pepper.
To assemble
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Roll out the dough, trying to have it as round as possible on a flour-dusted surface. Take it to 2mm thick. Any thinner than that at it will break apart on handling, and if it's thicker, it would be too doughy.
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Transfer the dough onto the baking tray you'll use to cook it on. This is important! You won't be able to move it once the filling is in place.
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Break apart the ricotta and sprinkle it on the dough. Keep 4cm / 1.5in around the edge without covering.
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Lay the leek and mushrooms on top of the ricotta and move them around so they're flat. Remember to keep that edge clear of filling.
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Fold the edges towards the inside and paint them with the beaten egg and water.
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Cook in a preheated oven at 180°C / 350°F for 40min or until golden.
