Savory Mushroom with Leeks Galette Recipe
Main course or perfect appetizer, this Savory Mushroom with Leeks Galette delivers.
Instead of leaning on heavy cream or piles of cheese, it builds flavor through layers. A savory rye crust infused with thyme, jammy leeks, sautéed mushrooms, and a mustard-miso base that brings a unique flavor.
It sounds like a lot, but it’s actually simple. The technique is straightforward, and the payoff is huge. You end up with something that tastes special.
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How is this recipe different?
- I used rye flour in the crust
- I used thyme-infused oil
- I used two kinds of mustard
- I added caraway seeds to the dough
Key Ingredients and Substitutions
Leeks – bring sweetness without the sharpness of onions. Slowly cooked and finished with white wine, they become glossy and concentrated, adding depth. If leeks aren’t available, thinly sliced shallots or sweet onions can be used, though the flavor will be slightly sweeter and more pronounced.
Mushrooms – provide umami and earthiness in this dish. Cooking them separately allows excess moisture to evaporate, keeping the crust crisp and the flavors clean. Cremini or baby bella mushrooms are ideal, while a mix of wild mushrooms adds complexity. If needed, finely sliced portobello caps work well; avoid very watery mushrooms unless cooked thoroughly.
Dijon Mustard – serves as the main flavor anchor, delivering sharpness and depth without relying on cream or heavy cheese. Dijon pairs especially well with rye flour and mushrooms. If you prefer a milder profile, reduce the amount slightly or mix it with a spoonful of yogurt to soften the edge.
Grainy Mustard – adds texture and brightness to the mustard layer. If grainy mustard isn’t available, lightly crushed whole mustard seeds can be substituted, or simply use all Dijon mustard for a smoother, more uniform base.
White Miso – enhances the mustard with subtle umami without overpowering the dish or tasting distinctly “miso-forward.” White miso is the mildest option and works best here; if substituting, use a very small amount of mellow miso or omit entirely and add an extra pinch of salt.
Rye Flour – gives the crust its savory character and earthy depth. If rye flour isn’t available, white whole wheat flour or spelt flour (if you can find it) make good substitutes, though the flavor will be slightly softer and less pronounced.
Other ingredients: all-purpose flour, mustard powder, white pepper, unsalted butter, honey, ice-cold water, kosher salt, black pepper, sour cream, extra-virgin olive oil, dry white wine, yogurt, and fresh thyme sprigs.
Equipment you will need
- Medium bowl
- Pastry cutter or fork
- Rolling pin
- Bench scraper
- Plastic wrap
- Large skillet
- Small saucepan
- Rubber spatula
- Parchment paper
- Baking sheet
- Sharp knife
- Microplane or fine grater
- Measuring cups and spoons
Top Tips
Keep the dough cool at all times – rye flour benefits from a proper chill. If the dough starts feeling soft or sticky while rolling, pop it back in the fridge for a few minutes. Cold dough = flaky crust.
Cook the leeks low and slow – resist the urge to rush or brown them. Gentle heat plus a splash of white wine creates jammy leeks with depth, not sweetness.
Sauté mushrooms separately – they release a lot of moisture. Cooking them on their own ensures excess liquid evaporates. Nobody likes soggy galette.
Sprinkle cheese sparingly – we are not making a pizza. A small amount over the mustard layer adds richness and protects the crust, without turning the galette into a cheese-forward dish.
Crush the caraway seeds – to release their aroma without overwhelming the crust. Whole seeds can be too assertive in a delicate pastry.
How to make it
- In a small saucepan, combine ¼ cup of olive oil with 2–3 sprigs of fresh thyme.
- Warm gently over medium heat for 3-5 minutes, until the oil is fragrant. Do not let it simmer or bubble; we are not frying.
- Remove from heat and let cool completely. Discard the thyme sprigs before using.
- Use 2 tablespoons of this oil for the galette crust.
- In a large bowl, whisk together the all-purpose flour, rye flour, salt, Dijon powder, white pepper, and crushed caraway seeds.
- Add the very cold butter and work it in with your fingers or a pastry cutter until the mixture resembles coarse crumbs with some pea-size pieces. Drizzle in the thyme-infused olive oil and toss gently.
- Stir in the honey, then add the ice water, one tablespoon at a time, just until the dough comes together. It should hold when pressed but not feel wet or sticky.
- Form the dough into a disk, wrap, and chill for at least 30 minutes. This relaxes the rye and keeps the crust flaky. You can also roll the dough into a rough circle directly on the parchment, cover with a large sheet of plastic wrap, and chill.
- Heat 1 tablespoon of olive oil or butter in a wide skillet over low to medium-low heat. Add the leeks and a small pinch of salt.
- Cook slowly, stirring often, until the leeks are very soft and beginning to break down, about 10-12 minutes. Add the white wine and cook until the liquid has completely evaporated and the leeks are jammy, glossy, and concentrated, not browned. Set aside.
- In the same pan, heat the remaining fat over medium-high heat. Spread the mushrooms in an even layer and cook undisturbed for a minute or two to encourage browning.
- Once they release their moisture, continue cooking until the liquid evaporates and the mushrooms are lightly golden. Season with salt and plenty of black pepper. Remove the sauteed mushrooms from the heat and let them cool slightly.
- In a small bowl, whisk the Dijon mustard, grainy mustard, white miso, and yogurt until smooth and spreadable.
- Preheat the oven to 400°F (205°C) and line a baking sheet with parchment paper.
- Spread the mustard mixture evenly over the dough, leaving a 1-inch border. Sprinkle with thyme leaves and add shreded gruyere cheese. Spoon the leeks over the mustard, then the cooled mushroom mix.
- Fold the edges of the dough up and over the filling, pleating as you go. Lightly brush the crust with olive oil or butter (or egg wash), then sprinkle with flaky sea salt.
- Transfer the galette to the prepared sheet pan and bake in the middle oven rack for 35–40 minutes, until the crust is golden brown and the filling is set.
- Remove from the oven and let rest for 5–10 minutes. Finish with fresh lemon zest and additional black pepper.
- Serve warm or at room temperature, with a spoonful of crème fraîche or yogurt if desired.
Best ways to enjoy
- serve warm with a simple salad
- pair with a glass of dry white wine
- add a dollop of crème fraîche or sour cream
- serve with soft-boiled or poached egg
- cut into smaller wedges and arrange as part of a grazing board with mustard dipping sauce
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Storage instructions, reheating
To store:
Let the galette cool completely before storing. Wrap loosely in foil or transfer to an airtight container and refrigerate for up to 3 days.
To reheat:
Reheat in a 350°F (175°C) oven for 10–15 minutes, until warmed through and the crust is crisp again. This is the best method for preserving texture.
Avoid the microwave:
While it will warm the galette, it softens the crust and dulls the flavors. If you must use it, keep the time short and expect a softer texture.
To enjoy cold or room temperature:
This galette is excellent served at room temperature and surprisingly good straight from the fridge, especially with a bright salad or a spoon of crème fraîche.
Freezing notes:
Freezing is not recommended. The mustard layer and vegetables tend to release moisture when thawed, which affects the crust’s texture.
Rustic Savory Mushroom with Leeks Galette Recipe
Equipment
- mixing bowl
- pastry cutter or fork
- Rolling Pin
- plastic wrap
- Skillet or wide sauté pan
- small saucepan
- parchment paper
- baking sheet
- sharp knife
- Microplane or fine grater
- measuring cups and spoons
Ingredients
Thyme infused oil
- ¼ cup olive oil
- 3 thyme sprigs
For the Crust
- 1 cup all-purpose flour
- ¼ cup rye flour – earthy and savory pairs beautifully with leeks and mustard
- ½ teaspoon fine sea salt
- ½ teaspoon Dijon mustard powder
- ⅛ teaspoon white pepper
- ¼ teaspoon caraway seeds lightly crushed
- 6 tablespoons cold unsalted butter cubed
- 2 tablespoons thyme-infused olive oil
- 1 teaspoon honey
- 3 tablespoons ice-cold water as needed
- Flaky sea salt for finishing the crust edges
Leek & Mushroom Filling
- 2 medium leeks white and light green parts only, thinly sliced and well washed
- 8 oz mushrooms cremini, baby bella, or mixed, sliced
- 1½ tablespoons olive oil divided
- 2 tablespoons dry white wine
- sea salt
- black pepper to taste
- Fresh thyme leaves
Layered Mustard Base
- 2 tablespoons Dijon mustard
- 1 tablespoon grainy mustard
- 1 teaspoon white miso
- 2 teaspoons yogurt
- ¼ cup Gruyère grated
Optional & Finishing Touches
- Yogurt or Sour Cream for serving
- Lemon zest
- Black pepper to taste
Instructions
- In a small saucepan, combine ¼ cup olive oil with 3 thyme sprigs
- Warm gently over medium heat for 3-5 minutes, until the oil is fragrant. Do not let it simmer or bubble; we are not frying.
- Remove from heat and let cool completely. Discard the thyme sprigs before using. Use 2 tablespoons of this oil for the galette crust.
- In a large bowl, whisk together the 1 cup all-purpose flour, ¼ cup rye flour – earthy and savory, ½ teaspoon fine sea salt, ½ teaspoon Dijon mustard powder, ⅛ teaspoon white pepper, and crushed ¼ teaspoon caraway seeds.
- Add the very 6 tablespoons cold unsalted butter and work it in with your fingers or a pastry cutter until the mixture resembles coarse crumbs with some pea-size pieces. Drizzle in the 2 tablespoons thyme-infused olive oil and toss gently.
- Stir in the 1 teaspoon honey , then add the 3 tablespoons ice-cold water, one tablespoon at a time, just until the dough comes together. It should hold when pressed but not feel wet or sticky.
- Form the dough into a disk, wrap, and chill for at least 30 minutes. This relaxes the rye and keeps the crust flaky. You can also roll the dough into a rough circle directly on the parchment, cover with a large sheet of plastic wrap, and chill.
- Heat 1 tablespoon of olive oil or butter in a wide skillet over low to medium-low heat. Add the2 medium leeks and a small Flaky sea salt.
- Cook slowly, stirring often, until the leeks are very soft and beginning to break down, about 10-12 minutes. Add the 2 tablespoons dry white wine and cook until the liquid has completely evaporated and the leeks are jammy, glossy, and concentrated, not browned. Set aside.
- In the same pan, heat the remaining fat over medium-high heat. Spread the 8 oz mushrooms in an even layer and cook undisturbed for a minute or two to encourage browning.
- Once they release their moisture, continue cooking until the liquid evaporates and the mushrooms are lightly golden. Season with sea salt and black pepper. Remove the sauteed mushrooms from the heat and let them cool slightly.
- In a small bowl, whisk the 2 tablespoons Dijon mustard, 1 tablespoon grainy mustard, 1 teaspoon white miso, and 2 teaspoons yogurt until smooth and spreadable.
- Preheat the oven to 400°F (205°C) and line a baking sheet with parchment paper.
- Spread the mustard mixture evenly over the dough, leaving a 1-inch border. Sprinkle with Fresh thyme leaves and add ¼ cup Gruyère cheese (shredded). Spoon the leeks over the mustard, then the cooled mushroom mix.
- Fold the edges of the dough up and over the filling, pleating as you go. Lightly brush the crust with 1½ tablespoons olive oil or butter (or egg wash), then sprinkle with flaky sea salt.
- Transfer the galette to the prepared sheet pan and bake in the middle oven rack for 35–40 minutes, until the crust is golden brown and the filling is set.
- Remove from the oven and let rest for 5–10 minutes. Finish with fresh lemon zest and additional black pepper.
- Serve warm or at room temperature, with a spoonful of Yogurt or Sour Cream, Lemon zest and Black pepper if desired
Notes
Nutrition
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Conclusion
This Savory Mushroom with Leeks Galette is simple to make and delivers layers of flavor from the rye crust to the jammy leeks and mustard base.
Serve it warm, serve it at room temperature, slice it thick or thin, you will love it. Whether it’s a winter lunch, a casual dinner, or something to share, this galette proves that simple ingredients can be more than enough.
FAQ
Can I make this galette without rye flour?
Yes. You can use all-purpose flour only, though the crust will be milder in flavor. White whole wheat flour also works well as a substitute for rye. You can also use store-bought pie crust in a pinch.
Do I have to use both Dijon and grainy mustard?
Using both adds depth and texture, but it’s flexible. If you only have Dijon, use the full amount and keep the layer thin.
Will the galette taste like miso?
No. The small amount of white miso adds savory depth without being identifiable. If you’re sensitive to miso or don’t have it, you can omit it and add a small pinch of salt instead.
Can I make this galette vegan?
Yes, with a few swaps. Use plant-based butter in the crust, skip the cheese, and replace yogurt with a dairy-free alternative. The mustard and vegetable layers carry plenty of flavor on their own.
How do I prevent a soggy bottom?
Cook the mushrooms separately until their moisture evaporates, keep the mustard layer thin, and avoid overfilling the galette. Baking on parchment on a hot sheet pan also helps.
Can I use different mushrooms or vegetables?
Absolutely. A mix of wild mushrooms works grate. You can also add thinly sliced fennel or cooked cabbage, but keep the vegetables well-cooked and not watery.
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