MUSHROOM & LEEK GALETTE RECIPE | EATINGWELL
Patsy Jamieson totes 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.
Provided by Patsy Jamieson
Categories Vegetarian Thanksgiving Main Dish Recipes
Total Time 1 hours 30 minutes
Number Of Ingredients 18
Steps:
- 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.
- 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.
- Whisk egg, sour cream, salt and pepper in a large bowl. Add scallions, parsley and the mushroom mixture; toss to coat.
- To assemble and bake galette: Preheat oven to 400 degrees F. Coat a baking sheet with cooking spray.
- 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.
- 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.
Nutrition Facts : Calories 228.2 calories, CarbohydrateContent 25.6 g, CholesterolContent 28.1 mg, FatContent 11.3 g, FiberContent 2.3 g, ProteinContent 7.3 g, SaturatedFatContent 1.9 g, SodiumContent 380.5 mg, SugarContent 3.3 g
MUSHROOM AND LEEK GALETTE RECIPE - FOOD.COM
This is the best savory vegetarian pie I have ever made! Found it online a couple of months ago. I'm watching what I'm eating, and the whole-wheat crust got me interested...Add some fresh chives to the recipe for even more flavor!
Total Time 1 hours 30 minutes
Prep Time 1 hours
Cook Time 30 minutes
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- 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.
- 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.
- Whisk egg, sour cream, salt and pepper in a large bowl. Add scallions, parsley and the mushroom mixture; toss to coat.
- To assemble & bake galette: Preheat oven to 400°F Coat a baking sheet with cooking spray.
- 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.
- 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.
Nutrition Facts : Calories 296.5, FatContent 14, SaturatedFatContent 1.8, CholesterolContent 64.3, SodiumContent 473.5, CarbohydrateContent 34.5, FiberContent 3.4, SugarContent 5, ProteinContent 10.4
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