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Mushroom and Leek Galette with Goat Cheese
Elevate your pastry game with this savory galette featuring earthy mushrooms, delicate leeks, and creamy goat cheese.
Ingredients:
1 store-bought pie crust
8 oz cremini mushrooms, sliced
1 leek, thinly sliced
4 oz goat cheese, crumbled
1 tbsp olive oil
1 tbsp fresh thyme leaves
Salt and pepper to taste
1 egg, beaten (for egg wash)
Directions:
1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a skillet, heat olive oil over medium heat. Add mushrooms and leeks, sauté until softened, about 5-7 minutes. Season with thyme, salt, and pepper.
3. Roll out the pie crust on the prepared baking sheet. Leaving a 2-inch border, spread the mushroom and leek mixture over the center of the crust. Top with crumbled goat cheese.
4. Fold the edges of the crust over the filling, pleating as needed. Brush the crust with the beaten egg for a golden finish.
5. Bake for 25-30 minutes or until the crust is golden brown and the filling is bubbly.
6. Let the galette cool slightly before slicing and serving.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes | Calories: ~280 per serving | Servings: 6 | Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days.