Leek and Mushroom Galettes with Goat Cheese

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Rustic and beautiful! These savoury galettes make for a delicious start to your menu. Served warm, they are incredibly light and delicate in flavour. Alternatively, you can make one large galette and serve as a main along-side a fresh green salad. 

Below makes 4 galettes:

What you will need:

  • 3 leeks; white and light green parts only
  • 12 cremini mushrooms; sliced
  • 2 tbsp. butter
  • Leaves from 4 sprigs of thyme
  • ¼ cup water
  • ⅓  cup dry white wine (or dry vermouth)
  • 2 tbsp. sour cream (or creme fraiche)
  • Salt and pepper
  • 1 egg; beaten
  • 2 tbsp. fresh parsley; roughly chopped
  • Puff pastry
  • All-purpose flour for dusting
  • ¼ cup goats cheese; crumbled
  • 4-5 roasted garlic cloves; finely chopped
  • 1 egg yolk

 

Directions

Prep Time: 30 minutes ◊ Cook Time: 25 minutes

  1. Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
  2. Slice leeks in half lengthwise, then cut into thin slices. Rinse thoroughly. 
  3. In a large frying pan, melt butter over medium heat. Add mushrooms and cook until they have browned. Add leeks, thyme and ¼ cup of water. Sauté leeks until they are tender.
  4. Add wine and cook until the liquids have reduced, about 10-12 minutes.
  5. Thoroughly stir in roasted garlic, then add sour cream; stir to coat the leek mixture. Season with salt and pepper. Remove from heat and let cool for 10 minutes. 
  6. Add beaten egg and chopped parsley into mixture. Stir to incorporate thoroughly. Set aside. 
  7. On a lightly floured surface, roll puff pastry into ¼ inch thick sheets and divide into four 6 inch circles. Transfer galette rounds onto waiting parchment paper.
  8. Divide the leek mixture evenly among the galette rounds, leaving 1½  inches around the border. Sprinkle with goat cheese. Gently fold pastry border over leek mixture, overlapping as you go. Brush top of pastry with egg wash. 
  9. Bake galettes until pastry is golden and cheese is starting to brown, approximately 25 minutes. Serve warm. 

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