Mushroom, Leek and Herb Cheese Galette
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.
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.