Mushroom, Leek and Herb Galette

Rustic, cozy and leaning in on "oh-so French", this mushroom and leek galette relies on pantry staples to keep prep at a minimum. Earthy cremini and shiitake mushrooms meld with tender melting leeks and herb and cheese filled cream sauce. Wrap it all together in pie crust, bake until golden brown and finished with a sprinkling of Parmesan, lemon zest and parsley.

As The Savory Tart is beginning a new year, she recognizes that this endeavor has been falling short on providing recipes for.... "savory tarts". This savory mushroom and leek galette qualifies deliciously! And isn't it just a lovely word. Galette.

"Galette" is a French word that broadly refers to a rustic, flat and round free form cake or tart. The term has evolved as it has found itself across the pond in the U.S. where it refers more specifically to a free-form pie or tart where the pastry crust is simply folded over the filling and baked on a baking sheet. Fillings range from savory filled with vegetables, meats and cheese to sweet featuring fillings that typically might be found in a fruit pie.

The folding and crimping of the crust over the filling was so incredibly easy to assemble -- far easier than I anticipated -- and given it's rustic presentation, far more forgiving. Using pantry staples like prepared pie crust and soft spreadable herbed cheese keep prep at under 20 minutes.

Serving Suggestions

Cut the galette in thin wedges or squares and serve it on an appetizer spread. Or make it a meatless meal alongside one of The Savory Tart's favorite salads:

• Pear, Fennel and Arugula Salad with Lemon Tarragon Dressing
• Tomato, Peach and Arugula Salad with Miso Buttermilk and Herb Dressing
• Arugula, Strawberry and Quinoa Salad
• Arugula, Orange and Manchego Salad in Citrus Dressing

Or serve it alongside one of my favorite zesty tomato soups:

• Roasted Tomato and White Bean Soup
• Creamy Roasted Tomato and Parmesan Soup
• Smoky Roasted Red Pepper, Tomato and Basil Soup

Ingredients

I am a huge fan of Boursin and love that they have a few different flavors and offer seasonal varieties.

• butter
• extra virgin olive oil
• cremini (baby bella) mushrooms
• shitake mushrooms
• leeks
• kosher salt
• fresh ground black pepper
• balsamic vinegar
• garlic cloves
• fresh thyme
• fresh tarragon
• fresh parsley,
• herbed cheese, such as Boursin
• heavy whipping cream
• lemon
• frozen pie crust
• egg
• Parmesan cheese

See recipe card for quantities.

Instructions

Preheat oven to 400°F.

Prepare ingredients.

In a large skillet over medium heat, melt butter and olive oil.

Add mushrooms and leeks.

Sauté until softened and starting to caramelize and liquid has cooked off, about 15 minutes.

Add garlic and herbs and sauté for 2 minutes until fragrant.

Stir in herbed cheese and heavy whipping cream.

Add lemon juice and allow to reduce and thicken, about 3 minutes.

Roll out pie crust on the parchment paper to about 14” in diameter. 

Spread filling over dough leaving a 2” border. Fold borders up and over the mushroom filling, pleating as you work your way around. Brush the pie crust with egg white if desired.

With parchment, transfer to a baking sheet and bake for 30 minutes, rotating half way through. Remove from oven and sprinkle with Parmesan cheese. Return to the oven and bake for 5 to10 more minutes. 

Top with lemon zest and remaining parsley, cut in 8 wedges and serve.

Hint: I don't know about you, but sometimes using prepared pie crust is just the way to go to streamline preparation. Here I used a perennial refrigerator favorite, Pillsbury® Refrigerated Pie Crust.

I read about 10 different food publications monthly -- make that number higher -- and this is the product that consistently gets excellent reviews. And not just from food publications, but my taste-testers. Perhaps some day I will put nose to the grindstone and figure out "my best pie crust", but for now this works wonders for this mushroom galette.

If you want to make pie crust from scratch, Julia Child's recipe is probably the best alternative. Reference the adapted recipe on the James Beard Website:

Equipment

• large saute pan/skillet
• rolling pin
• baking sheet
• parchment paper

Storage

Store this in the refrigerator for up to 4 days. Reheat in the oven at 250°F for 20 minutes.

Freeze this for up to 3 months wrapped well in an airtight container or zipper bag. Thaw in the refrigerator and reheat in the oven at 250‡F for 20 minutes.

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Mushroom, Leek and Herb Cheese Galette

The Savory Tart

This mushroom and leek galette relies on pantry staples to keep prep at a minimum. Earthy cremini and shiitake mushrooms meld with sweet melting leeks in an herb and cheese filled cream sauce. Wrapped in pie crust and baked golden brown, the rustic tart is finished with lemon zest and parsley.

Print Recipe Pin Recipe

Prep Time 6 hours hrs 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Appetizer, Main Course

Cuisine American

Servings 6

Equipment

• large saute pan
• baking sheet
• parchment
• Rolling Pin

Ingredients

  

• 2 tablespoons butter
• 2 tablespoons extra virgin olive oil
• ½ lb. sliced cremini baby bella mushrooms
• ½ lb. sliced shitake mushrooms
• 2 medium leeks sliced in ½” rounds
• 1 teaspoon kosher salt
• ½ teaspoon fresh ground black pepper
• 1 tablespoon balsamic vinegar
• 2 minced garlic cloves
• 1 tablespoon minced fresh thyme
• 1 tablespoon minced fresh tarragon
• 1 tablespoon minced fresh parsley plus more for serving
• 5 oz. herbed cheese such as Boursin
• ¼ cup heavy whipping cream
• squeeze of fresh lemon juice
• 1 prepared frozen pie crust thawed (from a 14.1 ounce package of two)
• 1 egg white beaten optional
• ¼ cup grated Parmesan cheese
• ½ teaspoon lemon zest

Instructions

 

• Preheat oven to 400°F.
• In a large skillet over medium heat, melt butter and olive oil. Add mushrooms and leeks and sauté until softened and starting to caramelize and liquid has cooked off, about 15 minutes. Add garlic and herbs and sauté for 2 minutes until fragrant. Stir in herbed cheese, heavy whipping cream and lemon juice allowing to reduce and thicken, about 3 minutes.
• Roll out pie crust on the parchment paper to about 14” in diameter. Spread filling over dough leaving a 2” border. Fold borders up and over the mushroom filling, pleating as you work your way around. Brush the pie crust with egg white if desired.
• With parchment, transfer to a baking sheet and bake for 30 minutes, rotating half way through. Remove from oven and sprinkle with Parmesan cheese. Return to the oven and bake for 5 to10 more minutes.
• Top with lemon zest and remaining parsley, cut in 6 wedges and serve.

Substitutions

• coming

Variations

• coming