Description
Indulge in the ultimate savory delight with this Mushroom & Leek Galette made with buttery puff pastry. The earthy mushrooms and tender leeks come together in a flaky, golden crust for a showstopping dish that’s perfect for any occasion.
Ingredients
– 1 sheet puff pastry, thawed
– 8 ounces cremini mushrooms, sliced
– 2 leeks, sliced into thin rounds (white and light green parts only)
– 2 tablespoons unsalted butter
– 1 clove garlic, minced
– 2 tablespoons fresh thyme leaves, plus more for garnish
– 1/4 cup grated Parmesan cheese
– 1 egg, beaten with 1 tablespoon water for egg wash
– Salt and freshly ground black pepper to taste
Instructions
1. Preheat oven to 400°F.
2. Roll out the puff pastry on a lightly floured surface to a 12-inch circle. Transfer to a parchment-lined baking sheet.
3. In a large skillet, melt the butter over medium heat. Add the sliced mushrooms and leeks and sauté for 5-7 minutes, until softened. Stir in the garlic and thyme and cook for 1 minute more.
4. Spread the mushroom and leek mixture evenly over the puff pastry, leaving a 1-inch border. Sprinkle the Parmesan cheese on top.
5. Fold the edges of the pastry over the filling, creating a rustic galette shape. Brush the pastry with the egg wash.
6. Bake for 25-30 minutes, until the pastry is golden brown and flaky.
7. Let cool for 5 minutes, then slice and serve warm, garnished with additional thyme leaves.
Notes
For a variation, try adding a sprinkle of crushed red pepper flakes or a drizzle of truffle oil before baking. The galette can also be served at room temperature.
- Prep Time: 15
- Cook Time: 30
- Category: Vegetarian & Vegan Mains
- Method: Baking
- Cuisine: American