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Leek and Mushroom Galette
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Servings:
6 people
Author:
Lorena Salinas from Cravings Journal
Prep Time:
15 minutes
Cook Time:
1 hour, 10 minutes
Total Time:
1 hour, 25 minutes
Course:
starter
Cuisine:
Low
🧂 Ingredients
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
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
200 g
ricotta
1
egg
1 tbsp
water
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Instructions
1
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.
2
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.
3
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.
4
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.
5
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.
6
Let the mushrooms and leeks cool down and mix them together along with the
parmesan cheese.
7
Taste the filling and correct the level of salt and pepper.
8
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.
9
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.
10
Break apart the ricotta and sprinkle it on the dough. Keep 4cm / 1.5in around
the edge without covering.
11
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.
12
Fold the edges towards the inside and paint them with the beaten egg and water.
13
Cook in a preheated oven at 180°C / 350°F for 40min or until golden.
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