Mushroom and Leek Galette
This mushroom and leek galette is a perfect example of a quick and easy meal that can be enjoyed for breakfast, lunch, or dinner. The flaky puff pastry crust is filled with a savory mixture of mushrooms, leeks, Parmesan cheese, and fresh parsley. The galette is then baked until golden brown and flaky. Serve the galette with a side salad or soup for a complete meal.
The galette is a rustic French pastry that is typically made with a simple dough and filled with a variety of ingredients. Galettes can be savory or sweet, and they are often served for breakfast, lunch, or dinner. The mushroom and leek galette is a classic savory galette that is made with a combination of sliced mushrooms, leeks, Parmesan cheese, and fresh parsley. The galette is then baked until the crust is golden brown and flaky. The mushroom and leek galette is a quick and easy meal that can be enjoyed for any occasion.
Mushroom and Leek Galette Mushroom and Leek Galette Mushroom and Leek Galette Mushroom and Leek Galette
Prep time: 20 | Cook time: 25 | Serves: 4
Ingredients
  • 1 sheet puff pastry, thawed
  • 1 tablespoon olive oil
  • 1 1/2 cups sliced mushrooms
  • 1 cup thinly sliced leeks
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • Salt and pepper to taste
  • 1 egg, beaten (for egg wash)
Instructions
  1. Preheat oven to 400°F (200°C).
  2. Heat olive oil in a large skillet over medium heat.
  3. Add mushrooms and leeks to the skillet and cook until softened, about 5 minutes.
  4. Remove from heat and stir in Parmesan cheese, parsley, salt, and pepper.
  5. Unfold puff pastry sheet on a lightly floured surface.
  6. Spread the mushroom and leek mixture over the puff pastry, leaving a 1-inch border around the edges.
  7. Fold the edges of the puff pastry over the filling.
  8. Brush the crust with the egg wash and bake for 20-25 minutes, or until the crust is golden brown.
Why It Works
  • The puff pastry crust is made with a combination of flour, water, and butter. The butter is rolled into the dough, which creates a flaky texture. When the galette is baked, the butter melts and creates steam, which helps to puff up the crust.
  • The mushroom and leek filling is made with a combination of sliced mushrooms, leeks, Parmesan cheese, and fresh parsley. The mushrooms and leeks are cooked until soft, and then the Parmesan cheese and fresh parsley are added. The filling is flavorful and savory, and it pairs well with the flaky puff pastry crust.