MUSHROOM AND LEEK GALETTE WITH GORGONZOLA
Steps:
- 1. FOR THE DOUGH: Process flours, sugar, and salt in food processor until combined, 2 to 3 pulses. Add butter and pulse until it forms pea-size pieces, about 10 pulses. Transfer mixture to medium bowl. 2. Sprinkle water and vinegar over mixture. With rubber spatula, use folding motion to mix until loose, shaggy mass forms with some dry flour remaining (do not overwork). Transfer mixture to center of large sheet of plastic wrap, press gently into rough 4-inch square, and wrap tightly. Refrigerate for at least 45 minutes. 3. Transfer dough to lightly floured work surface. Roll into 11 by 8-inch rectangle with short side of rectangle parallel to edge of work surface. Using bench scraper, bring bottom third of dough up, then fold upper third over it, folding like business letter into 8 by 4-inch rectangle. Turn dough 90 degrees counterclockwise. Roll out dough again into 11 by 8-inch rectangle and fold into thirds again. Turn dough 90 degrees counterclockwise and repeat rolling and folding into thirds. After last fold, fold dough in half to create 4-inch square. Press top of dough gently to seal. Wrap in plastic wrap and refrigerate for at least 45 minutes or up to 2 days. 4. FOR THE FILLING: Cover mushrooms in bowl and microwave until just tender, 3 to 5 minutes. Transfer to colander to drain and return to bowl. Meanwhile, heat 1 tablespoon oil in 12-inch skillet over medium heat until shimmering. Add leeks and thyme, cover, and cook, stirring occasionally, until leeks are tender and beginning to brown, 5 to 7 minutes. Transfer to bowl with mushrooms. Stir in crème fraîche and mustard. Season with salt and pepper to taste. Set aside.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Nahid Khan (Bad boy)
[email protected]This galette was a bit too bland for my taste. I think I would add some more spices next time.
Andreas Haiduwa
[email protected]This galette was too time-consuming to make. I don't think I would make it again.
Annette White
[email protected]This galette was not what I expected. I thought it would be more like a traditional pie, but it was more like a flatbread.
naila encarnacion
[email protected]This galette was a bit too expensive to make. I think I would use a different recipe next time.
Ayan Rector
[email protected]I didn't like the flavor of this galette. I think it was the combination of mushrooms and leeks.
Bhola Butt
[email protected]This galette was too complicated to make. I don't think I would make it again.
Yarsser Matthew
[email protected]The crust on this galette was a bit dry. I think I would use a different recipe for the crust next time.
Michelle Steinbach
[email protected]This galette was a bit too salty for my taste. I think I would use less gorgonzola next time.
Akeem Olatunbosun
[email protected]I love this galette! It's so easy to make and it's always a hit with my family and friends. I usually add some extra garlic and herbs to the filling for a more flavorful dish.
Abubakar Aliyu
[email protected]This galette is delicious! The crust is flaky and buttery, and the filling is savory and flavorful. I would highly recommend this recipe.
Prava pandey
[email protected]I've made this galette several times, and it's always a hit. I love the combination of flavors and textures. It's the perfect dish for a special occasion.
Raj Koirala
[email protected]This galette is so easy to make, and it's always a crowd-pleaser. I love that I can use any type of mushrooms I have on hand.
Judith Awate
[email protected]I made this galette for a dinner party, and it was a huge success! Everyone loved it. I especially liked the crispy crust.
Farzana Sohail
[email protected]This was my first time making a galette, and it turned out great! The instructions were easy to follow, and the galette was cooked perfectly. I will definitely be making this again.
Raza Shah
[email protected]I'm not a big fan of mushrooms, but I loved this galette! The leeks and gorgonzola really balanced out the flavor of the mushrooms. I would definitely recommend this recipe to anyone, even if they're not a mushroom fan.
Julie Peace
[email protected]This galette was a hit with my family! The combination of mushrooms, leeks, and gorgonzola was delicious, and the crust was flaky and flavorful. I will definitely be making this again.