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Leek and Mushroom Galette

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 people
Calories 450
A savory galette combining tender leeks, earthy mushrooms, and creamy ricotta in a flaky crust, perfect for a cozy meal.

Ingredients

Dough

  • 200 g all-purpose flour
  • 100 g unsalted butter (cold and cut in cubes)
  • 1 tsp salt
  • 1 tsp fresh rosemary leaves (chopped)
  • 1 egg egg
  • 1 tbsp water
  • 1 leek leek (sliced, discard dark green leaves)
  • 400 g mushrooms (white button and portobello)

For cooking

  • Butter and olive oil (for sautéing)
  • 30 g parmesan cheese (thinly grated)
  • Salt and pepper (to taste)

Filling

  • 200 g ricotta
  • 1 egg egg
  • 1 tbsp water

Instructions 

  • Prepare the dough by mixing flour, butter, salt, rosemary, egg, and water; chill for 30 minutes.
  • Sauté sliced leeks and mushrooms in butter and olive oil until tender.
  • Roll out the dough into a circle, spread ricotta, sautéed vegetables, and sprinkle parmesan on top.
  • Fold edges of the dough over the filling, leaving the center exposed, and brush with egg wash.
  • Bake at 375°F (190°C) for 30 minutes until golden brown.

Notes

Use fresh ingredients for best flavor and texture.
Calories: 450kcal
Cost: $15
Course: Main Course
Cuisine: French
Keyword: leek, Mushroom