Rustic Savory Mushroom with Leeks Galette Recipe
Savory galette with rye flour crust, slow-cooked leeks, and earthy mushrooms. Unique, flavorful, and easier than pie.
Save
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
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.
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.
Sauté mushrooms separately - they release a lot of moisture. Cooking them on their own ensures excess liquid evaporates.
Nutrition
Serving: 2slicesCalories: 368kcalCarbohydrates: 27gProtein: 7gFat: 27gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 0.5gCholesterol: 36mgSodium: 365mgPotassium: 247mgFiber: 2gSugar: 3gVitamin A: 929IUVitamin C: 5mgCalcium: 94mgIron: 2mg
Tried this recipe?Let us know how it was!