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Mushroom and Leek Savory Galette with Black Pepper Crust
Indulge in the earthy flavors of mushrooms and leeks nestled in a buttery, black pepper-infused crust – a rustic and elegant dish perfect for any occasion!
Ingredients:
– 1 1/4 cups all-purpose flour
– 1/2 tsp salt
– 1/2 tsp black pepper
– 1/2 cup cold unsalted butter, cubed
– 1/4 cup ice water
– 2 tbsp olive oil
– 2 leeks, white and light green parts only, sliced
– 8 oz cremini mushrooms, sliced
– 2 garlic cloves, minced
– 1 tsp fresh thyme leaves
– Salt and black pepper to taste
– 1 cup shredded Gruyere cheese
– 1 egg, beaten (for egg wash)
Directions:
1. In a food processor, pulse flour, salt, black pepper, and butter until mixture resembles coarse crumbs. Slowly add ice water and pulse until dough comes together. Shape into a disk, wrap in plastic, and chill for 30 minutes.
2. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
3. In a skillet, heat olive oil over medium heat. Add leeks and cook until softened, about 5 minutes.
4. Add mushrooms, garlic, thyme, salt, and pepper. Cook until mushrooms are golden and liquid has evaporated. Remove from heat and let cool.
5. On a floured surface, roll out the dough into a circle. Transfer to the prepared baking sheet.
6. Sprinkle 1/2 cup Gruyere cheese on the dough, leaving a 2-inch border. Spoon the mushroom mixture over the cheese. Fold the edges of the dough over the filling.
7. Brush the crust with egg wash. Sprinkle remaining Gruyere on top.
8. Bake for 30-35 minutes until the crust is golden brown. Let cool slightly before slicing.
Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes | Calories: ~320 per serving | Servings: 6 | Storage Tips: Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispness.
#VegetarianGalette #SavoryTart #MeatlessMonday 🍄🧀🥧