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

Yield: SERVES 2 TO 4

Mushroom and Leek Galette

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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.

Prep Time 10 minutes

Bake Time 25 minutes

Additional Time 10 minutes

Total Time 45 minutes

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

1. Saute mushrooms and leek with olive oil over medium-high heat for approx 7 minutes. Add seasoning to please
   your taste and stir.
2. Mushrooms will produce some liquid, so use a slotted spoon to transfer from the skillet to the pastry.
3. Preheat oven to 375 degrees Fahrenheit.
4. 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.
5. Spread goat cheese in the middle leaving about an inch to the edge free.
6. Transfer mushroom and leek in the middle of the crust and on the top of the cheese.
7. Fold edges and brush with melted butter all around the pastry.
8. Bake for about 25 minutes or until the crust looks golden brown.
9. 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.

Did you make this recipe?

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General Tso’s Tofu is tasty, beautiful, and incredibly easy to make.

I can’t even tell you how many times I get the question about tofu so I try to create delicious recipes using this amazing ingredient.

Since it literally does not taste like anything you must flavor it with the seasonings.

In this case, General Tso’s, Asian inspired sauce is a phenomenal addition to tofu.

It not only flavors it but gives umami that you really want. I am only going to suggest eating it right away.

TAP HERE FOR MORE TOFU RECIPES

The reason why I am suggesting eating it right away is that it will lose its crispiness if it sits too long.

We all know that General Tso’s is probably the most well-known Asian fried chicken recipe of all, but you must give this one a go.

Also, you must use extra firm or at least firm tofu for this dish.

Softer types of tofu are usually used in soups and stews, although I like to squeeze in firm tofu in my soups as well.

So, the taste of this is a bit sweet, hardly spicy, and a whole lot of delicious. It smacks your lips delicious, that is. I have a feeling that you love it.

Well, if you like tofu as well as the flavors of Asian cuisine then I know you will love it.

My husband and I enjoyed it so much that I decided to share this simple and easy recipe.

If you’re following Meatless Mondays’ then, hey, this is quite the perfect dish to make for you and your family.

Tap here for more amazing meatless recipes

Hey, if you get the chance to make my General Tso’s Tofu, please tag me on Instagram.

@sandraseasycooking with the hashtag #sandraseasycooking.

Thank you so much in advance for all your support. Do not forget to connect on social media with me.

I love seeing your creativity and hearing your thoughts.

RECIPES YOU MIGHT LIKE:

MEATLESS MEATBALLS WITH CAULIFLOWER AND BROCCOLI

MINI MEATLESS FRITTATA CUPS

ROOT VEGETABLE SHEET PAN

PAN-FRIED EGGPLANT WITH MOZZARELLA AND MARINARA

SKILLET GRILLED TOFU SALAD

Yield: Serves 4

General Tso's Tofu

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General Tso's Tofu recipe is easy and so tasty. Simple meatless dishes always hit the spot.

Prep Time 5 minutes

Cook Time 15 minutes

Additional Time 15 minutes

Total Time 35 minutes

Ingredients

Tofu:

• 1 block extra-firm organic tofu
• 1 tablespoon sesame seeds oil
• 1/4 cup soy sauce
• 3 tablespoons cornstarch
• 2 tablespoons oil

Sauce:

• 1 cup chicken broth (alt. vegetable broth for vegetarians)
• 1/2 tablespoon tomato paste
• 2 tablespoons soy sauce
• 1 tablespoon hoisin sauce
• 1 teaspoon sriracha
• 3 tablespoons rice vinegar
• 1 tablespoon sugar
• 2 tablespoons cornstarch (mixed with 2 tablespoons water)/ you can use any other sauce thickener.

Garnish:

• 2 green onions, sliced
• 1 tablespoon sesame seeds
• A drizzle of sesame oil

Instructions

1. Take the tofu out of the container and press the whole block between two plates lined with paper towels and top the whole setup with a heavy can. If you have a TOFU press that is helpful as well. This will press out excess moisture from the tofu and make adding flavor easier. Also, pressed tofu absorbs liquids like soy sauce marinate that we are using much better.. Slice or cube the tofu after pressing.
2. Combine soy sauce and sesame oil together and add over the cubed tofu. Allow it to marinate for 10 to 15 minutes. Try to turn it a few times so it coats every side.
3. Coat the tofu in starch before frying. The alternative to corn starch: You may use arrowroot powder is a fine powder, very similar to cornstarch. It is also gluten-free so if you're sensitive to corn-based products use this powder. It crisps the tofu just like cornstarch, although it might stick to the pan so be aware of that.
4. Set a large frying pan or cast-iron skillet over medium-high heat and add the oil. It should not smoke so allow it to just heat. Cast iron holds a higher temperature so turn the heat just a bit down if you are using a cast-iron skillet.
5. Add the tofu in a single layer. If your skillet is smaller then make it in two batches. Do not overcrowd a skillet. The tofu should sizzle upon contact when you place it in the hot oil, if not wait for a few seconds until it heats up properly. That is why you should add one and see if the oil is hot enough.
6. Fry tofu until it is golden. Wait until the tofu releases from the pan before browning the next side; the underside of the tofu should be golden-brown. Continue frying until all sides are browned and crispy.
7. Place each batch on the kitchen paper towel or wire rack, whichever you prefer.
8. Put the ingredients for the sauce, except for cornstarch and water mixture, in a saucepan and bring to a boil.
9. Meanwhile, combine cornstarch and water and mix until smooth in texture. Slowly add to the lightly boiling sauce while continuously stirring.
10. Cook for a couple of minutes or until sauce thickens.
11. Add crispy tofu to the sauce and coat it well. Garnish with sesame seeds and chopped green onions. Serve immediately. I like drizzling a bit of sesame oil just before serving, but it is optional.

Notes

• If you wish to use store-bought General Tso's Sauce, you are more than welcome.

• Tofu must be extra firm or at least firm for this dish.
• If you are vegetarian using vegetable broth for the sauce

The Best Oil for Frying

• Peanut oil
• Soybean oil
• Vegetable oil
• Safflower oil
• Canola oil
• Corn oil

Did you make this recipe?

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I love Air Fryer Bone-in Ribeye Steak. To be honest, I have no idea how did I ever live this long without an air-fryer.

It is the best invention, and I am in love with it ever since we got it. We made so many amazing and delicious things in it, and now we tackled steak.

We were quite impressed with how tender the steak was and flavorful as well. It is rather hard to make a steak taste as good as when you make it on the grill, but it was fantastic.

Of course, ultimately the final result would depend on the steak and the brand of air fryer as well.

My air fryer is not the best of the best, but still, after testing several times, my steaks were coming out phenomenally.

I would totally recommend you to try it. You could marinate it overnight in the fridge, however, I wanted just to use simple salt, pepper, herbs, and butter.

If you like using your steak seasoning, go ahead and use it, but you could just literally use salt and pepper. Butter is kind of mandatory so you must add some tasty butter.

Tap here for more tasty meat recipes

My husband was not a big fan of steaks, but now he is so I did something right. I made this for our lunch while kids were still in school and he wanted to eat half of mine.

I do not share my steak so no, he did not get to have my reminding half. Haha… Jokes on the side, you guys must try it.

When you are looking for a good steak I would recommend or suggest ribeye, which is fattier and more evenly marbled than sirloin. Also, it has a mellower flavor.

It is more expensive than sirloin, which is less fatty, and lightly tougher. However, it tends to be sort of beefier in flavor, but it is cheaper

You might also like:

AIR FRYER ZESTY ROSEMARY LIME CHICKEN WINGS

RAINBOW POTATOES WITH ROSEMARY

AIR FRYER BABY BACK RIBS

If you make Air Fryer Bone-in Ribeye Steak, please tag me on Instagram. @sandraseasycooking using the hashtag, #sandraseasycooking. Thank you so much in advance!!!

Yield: Serves 1

Air Fryer Bone-in Ribeye Steak

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Easy and tasty steak recipe made in the air fryer

Prep Time 1 minute

Cook Time 13 minutes

Total Time 14 minutes

Ingredients

• 2-3 tablespoons butter softened
• 2 teaspoon freshly chopped parsley (dried works well too)
• 1 teaspoon chives
• 1 teaspoon thyme
• 1 (1.5-2 lb.) bone-in ribeye, preferably 1.5 inches in thickness
• Generous pinch of Kosher salt on both sides
• Freshly ground black pepper for both sides

Instructions

1. In a small bowl, combine butter and herbs. Cover and refrigerate until hardened, about 15 minutes. You could make it prettier and roll in wax paper or plastic wrap to make a log.
2. Season steak on both sides with salt and pepper. 
3. Place steak in the air fryer basket and cook at 375° for 12 to 16 minutes, depending on the thickness of the steak and how rare or done you wish you steak to be, flipping halfway through. I prefer medium-rare, so I flip mine at 7 minutes and do another 7 minutes on the other side. My husband likes very well done, so I flip his at 8 to even 9 minute- point, depending on the thickness.
4. Top steak with a slice or two of herb butter to serve. Serve with vegetables or salad.

Notes

Steak internal temperature guide:
125°-130° F for Rare
130°-140° F for Medium-Rare
140°-150° F for Medium
150°-155° F for Medium-Well
160°+ F for Well-Done
Depending on your air fryer model and size of the steaks, the results might vary.

Did you make this recipe?

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