Mushroom & Leek Galette

By MaryEllen

Tote this savory tart to potlucks and holiday gatherings. It makes perfect party food because it is easy to eat while you are balancing a glass and grazing at a buffet. Serve as an appetizer or as a vegetarian main dish.

Nutrition based on main dish servings.

Ingredients

• CRUST
• 3/4 cup whole-wheat pastry flour
• 3/4 cup all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup 1% cottage cheese
• 1/4 cup canola oil
• 1/4 cup 1% milk
• 1 1/2 tsp sugar
• 1 egg mixed with 1 tablespoon water, for glaze
• FILLING
• 1 Tbs extra-virgin olive oil
• 2 cups sliced leeks, (about 2 large) (see Tip)
• 12 oz cremini, or baby bella mushrooms, wiped clean and sliced (6 cups)
• 1 large egg
• 1/3 cup reduced-fat sour cream
• 1/2 tsp salt, or to taste
• Freshly ground pepper, to taste
• 1/2 cup scallions, chopped
• 1/4 cup chopped fresh parsley
• Servings: 4
• Yield: 8 appetizer servings or 4 main-dish servings
• Cooking Times
• Preparation Time: 1 hour
• Total Time: 1 hour and 30 minutes
• Nutrition Facts
• Serving size: 1/4 of a recipe (10.7 ounces).
• Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
• Nutrition information calculated from recipe ingredients.
• Amount Per Serving
• Calories 466.96
• Calories From Fat (45%) 207.83
• % Daily Value
• Total Fat 23.52g 36%
• Saturated Fat 4.24g 21%
• Cholesterol 115.97mg 39%
• Sodium 803.16mg 33%
• Potassium 777.96mg 22%
• Total Carbohydrates 50.95g 17%
• Fiber 6.07g 24%
• Sugar 7.09g
• Protein 16.44g 33%
• Tips
• Make Ahead Tip: Refrigerate for up to 2 days. Reheat on a baking sheet at 350°F for 20 to 25 minutes.
• Tip: To clean leeks: Trim off fuzzy root and dark green stems. With a sharp knife, cut several incisions in the leek's stem end to open it up like a fan. Soak in water for several minutes, then swish to dislodge dirt. Repeat until no grit remains.
• Author Notes
• 1 starch, 1 1/2 vegetable, 2 fat

Details

Preparation time 60mins
Cooking time 90mins

Preparation

Step 1

1. 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. 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. Whisk egg, sour cream, salt and pepper in a large bowl. Add scallions, parsley and the mushroom mixture; toss to coat.

4. To assemble and bake galette: Preheat oven to 400°F. Coat a baking sheet with cooking spray.

5. 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. 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.