Leek and Mushroom Galette Recipe
If you’ve never heard of a Galette, it’s time to discover this delightful flat-round pastry made with pie dough, perfect for both savory and sweet fillings. In this recipe, we’re creating a Leek and Mushroom Galette that will elevate your Easter brunch menu.
Galettes are not only delicious but also easy to make, requiring just one 9-inch pie dough and no need for a pie dish.
This Leek and Mushroom combination is just incredibly fabulous and tasty and is perfect for Easter. Every Easter menu needs to have a balance of savory and sweet and this will be a perfect pairing.
Let’s dive into how to make this one!
The Perfect Easter Pairing
Every Easter menu needs a balance of savory and sweet, and this Leek and Mushroom combination is a flavorful masterpiece.
Leeks and Mushrooms, enhanced with Rosemary and Thyme, create a taste sensation that will impress your guests.
Why Leeks?
Unlike onions, leeks offer a milder flavor, making them a perfect companion to the earthy taste of mushrooms.
However, handling leeks requires some attention due to potential dirt, so proper washing is crucial.
Careful with Mushrooms
Mushrooms, too, demand careful cleaning. Learn how to clean them without soaking to prevent moisture absorption, ensuring your galette maintains its perfect texture.
Cooking the Leeks and Mushrooms
Once your leeks and mushrooms are impeccably cleaned, it’s time to dive into the sautéing process.
Sautéing Leeks
Slice the leeks thinly and sauté them first in a flavorful mix of butter and olive oil. Add the distinctive aroma of rosemary to your kitchen as you cook them to perfection.
Mushroom Magic
Next, introduce the mushrooms into the mix, along with a blend of spices.
The result? A mouthwatering combination of leeks and mushrooms will serve as the star filling for your galette.
Assembling the Galette
Creating a galette doesn’t have to be a time-consuming process. While you can make your own pie crust, a store-bought crust works perfectly for those busy Easter preparations.
Decorating with Rosemary
After cooking, use the rosemary sprigs to decorate the edges of the crust, adding both flavor and visual appeal.
Filling the Galette
Fill the center of the pie crust with shredded Gouda cheese and top it with the leek and mushroom mixture.
The inlaid rosemary leaves in the crust border add an extra touch of elegance.
Baking to Perfection
Brush the crust edges with egg yolk for a beautiful brown sheen and sprinkle with Romano cheese and red pepper flakes for a pop of color.
Bake at 425 degrees for 20 minutes until golden brown, ensuring you don’t overcook.
Serving Suggestions
This is a rich little appetizer so you can serve it in thin slices. It will pair well with the normal Easter fare.
Fresh fruit, a charcuterie tray, deviled eggs, or alongside your ham for dinner instead of rolls.
Whichever way you choose to serve this it’s going to make a beautiful statement on your table and will certainly be enjoyed by all!
Enjoy!
With its combination of flavors and visually appealing presentation, this Leek and Mushroom Galette is a must-try for your Easter celebration.
Impress your guests with this easy-to-make, yet elegant dish that strikes the perfect balance between savory and sweet.
Leek and Mushroom Galette
Equipment
- 1 Saute Pan
- 1 Baking Sheet
- 1 Piece of Parchment
Ingredients
- 1 9 Inch Pie Crust
- 3 Leeks
- 1 8 Oz Container of Shitake Mushrooms Or any mushrooms of your choice
- 1 Cup Shredded Gouda Cheese
- 3 Sprigs Rosemary
- 2 TB Grated Romano Cheese
- 1/2 Tsp Dried Rosemary Leaves
- 1/4 Tsp Dried Thyme
- 1/8 Tsp Crushed Red Pepper
- 1 Tsp Salt and Fresh Ground Pepper to taste
- 1/2 Stick Butter + 1 TB
- 2 TB + Olive Oil – May need more added as cooking
- 1 Egg Yolk to Brush on Crust before Baking
Instructions
- Peel away outer 2-3 layers of Leeks and thoroughly wash under running water
- Thinly slice leeks
- Wash mushrooms and remove bottom of stem and slice in medium slices
- Saute leeks in 1/2 stick of butter and 1 TB of Olive Oil
- Season with salt, pepper, and rosemary leaves
- Add three sprigs of rosemary and 1/2 tsp of sugar and cook on med-low for 12-15 minutes
- Push leeks to side of pan and add 1 TB of butter and 1 TB of Olive Oil and the Mushrooms
- Season with salt, pepper and 1/2 tsp of Thyme and cook for additional 5 minutes
- Mix the leeks with the mushrooms and add 1/4 tsp of crushed red pepper and cook for l minute then remove from heat and remove the sprigs of rosemary and set aside
- Unroll pie crust on parchment lined baking sheet
- Cut up cooked sprigs of rosemary and push into edges of pie crust every inch or so then flip the crust over
- Fill middle of pie crust with shredded Gouda cheese leaving a two inch border then top with leek and mushroom mixture spreading evenly over the shredded cheese
- Top the leek mixture with romano cheese then bring up the 2 inch border evenly around the galette showing the inlaid rosemary leaves while leaving the center open
- Brush the border crust evenly with egg yolk and sprinkle lightly with romano and a few red pepper flakes around the border for color
- Bake at 425 degrees for 20 minutes until golden brown – watch so you do not over cook
