Leek & Mushrooms Galette Recipe | Go Delicious

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

Process the flour, salt, and cold butter in a food processor for a few pulses.

Add the ice-cold water and pulse until you get a crumb-like consistency.

Transfer the crumbs to a surface and squeeze together into a ball; no need to knead the dough.

Wrap the dough in cling film and refrigerate for at least 30 minutes.

To make the filling, sauté the leeks in a hot pan with a knob of butter.

Add the remaining ingredients to the pan, stir, and cook the filling for about 10 minutes on low heat.

Once the dough and filling are cooled, roll the dough between two sheets of parchment paper to about a 10-inch circle.

Add the filling in the center and wrap the edges on top of the filling to protect it from leaking.

Brush the galette with egg wash.

Bake for about 30 minutes in a preheated 200°C oven.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens