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–+ servings

Leek and Mushroom Galette

Pie crust filled with sauteed leek and rosemary then accompanied by shitake mushrooms and thyme to make a delightful galette for your Brunch menu
5 from 1 vote
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Prep Time 10 minutes
Cook Time 15 minutes
Baking Time 20 minutes
Course Appetizer
Servings 8

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
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