Are you looking for a delicious and savory dish to impress your guests at your next dinner party? Look no further than this Mushroom and Leek Galette recipe! This rustic tart is bursting with earthy flavors and is sure to be a crowd-pleaser. In this post, we will walk you through the steps to create this delectable dish, from making the flaky pastry to sautéing the mushrooms and leeks. Get ready to elevate your cooking game with this mouthwatering recipe. The post will cover the ingredients needed, step-by-step instructions, tips for success, and serving suggestions. Let’s get cooking!
Ingredients:
- 1 store-bought pie crust
- 1 pound mushrooms, sliced
- 2 leeks, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon thyme
- Salt and pepper to taste
- 1 cup shredded Gruyere cheese
- 1 egg, beaten
Instructions:
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat.
- Add the sliced mushrooms and cook until they release their moisture and start to brown, about 5-7 minutes.
- Add the leeks, garlic, thyme, salt, and pepper to the skillet and cook for an additional 5 minutes, until the leeks are soft.
- Roll out the pie crust on a baking sheet lined with parchment paper.
- Sprinkle half of the shredded Gruyere cheese on the pie crust, leaving a 1-inch border around the edges.
- Spread the mushroom and leek mixture over the cheese.
- Sprinkle the remaining cheese on top of the mushrooms and leeks.
- Fold the edges of the pie crust over the filling, pleating as needed.
- Brush the edges of the crust with the beaten egg.
- Bake the galette in the preheated oven for 25-30 minutes, or until the crust is golden brown.
- Let the galette cool for a few minutes before slicing and serving.
Notes:
- You can customize this galette by adding other vegetables or herbs to the filling.
- This dish is perfect for a light lunch or dinner, paired with a side salad.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.