Galette is a simple open pastry that you can pretty much make sweet or savory.
It makes an amazingly easy and delicious lunch or dinner option or perhaps a dessert if you’re making a sweet version.
I made this galette by using sauteed mushrooms and chopped leeks.
Furthermore, I used goat cheese dip infused with herbs and garlic seasoning, so this galette’s taste had an extra depth of flavor.
I am sure you would love it with spreadable cream cheese with a dash of Herbes de Provence and garlic powder.
Mmhmm!!! Yum! I would love that version more, I think, because I’m not the biggest fan of tangy goat cheese taste, although it goes so well with this pastry.
My daughter and I love it!
Well, I must admit it was one satisfying lunch for both of us. My boys hate mushrooms, so we didn’t even offer, but there was nothing left anyway.
I believe next time, I’m going to make a big bowl of mixed spring greens and enjoy it even more. This is my favorite way to bake; it doesn’t require too much fuss, it looks homemade and rustic and above all, it always comes out delicious no matter what filling you are using.
Over the years I’ve posted several open pies, with berry is one of our all-time favorites, but with apples or peach and plum is close by too.
Hey, if you try Mushroom and Leek Galette, please tag me on Instagram @sandraseasycooking or Facebook.
Also, I am on TikTok now. If you are on it give me a follow. I post mostly low-carb recipes there. Thank you so much for your support!
Recipes you might like:
TRIPLE BERRY GALETTE RECIPE
PLUM AND PEACH GALETTE
FULL MEAL FROM THE GRILL
PEACH TART WITH LEMON THYME
CARAMELIZED ONION TART
Mushroom and Leek Galette
Galette is a simple open pastry that you can pretty much make sweet or savory. It makes an amazingly easy and delicious lunch or dinner option.
Ingredients
- 1 pie crust, homemade or store-bought
- 2-3 tbsp Goat cheese with herbs and garlic
- 1 tbsp olive oil
- 1/2 pound baby Bella mushrooms, sliced
- 1 leek, sliced
Seasoning:
- 1/4 tsp salt or to taste
- 1/4 tsp black pepper
- 1 tsp dried parsley
- 1 tsp Herbes de Provence
Topping:
- 1 tbsp unsalted butter, melted + 1 teaspoon
- The punch of coarse sea salt for the crust *optional
Instructions
- Saute mushrooms and leek with olive oil over medium-high heat for approx 7 minutes. Add seasoning to please
your taste and stir. - Mushrooms will produce some liquid, so use a slotted spoon to transfer from the skillet to the pastry.
- Preheat oven to 375 degrees Fahrenheit.
- Now open the defrosted pie crust and place it in the oven-safe skillet or baking pan. If you have parchment paper, I will line the bottom beforehand, so it's easy to remove the galette from the pan/skillet.
- Spread goat cheese in the middle leaving about an inch to the edge free.
- Transfer mushroom and leek in the middle of the crust and on the top of the cheese.
- Fold edges and brush with melted butter all around the pastry.
- Bake for about 25 minutes or until the crust looks golden brown.
- Brush with a bit more butter and add a sprinkle of coarse sea salt if you wish in the crust part.
Notes
You can use caramelized onions as well.
For cream cheese spread option: Use 1/4 softened cream cheese, a sprinkle of garlic powder, and a sprinkle of Herbes
de Provence. Of course, you may use any other herb that you prefer. However, YOU could use Philadelphia cream cheese herb and garlic.
Also, you can make pie crust.
