Easy Leek and Mushroom Galette #recipe

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta

Greek yogurt reduces calories while maintaining creaminess

Combine flour and salt in a bowl.

Cut in butter with clean hands or a pastry cutter until fine crumbs form.

Make a well in the center and add sour cream, apple cider vinegar, and cold water.

Stir the wet ingredients and fold in the dry ingredients until the dough comes together.

Shape the dough into a disc and wrap tightly in plastic wrap.

Refrigerate the dough.

Slice the mushrooms and prepare the leeks by cutting off the green ends and root tip, then cutting down the center to reveal the layers.

Clean the leeks to remove any dirt or sand, then slice them thinly.

In a large pan on medium-high heat, melt butter with olive oil and cook the leeks and mushrooms together, sprinkling with salt until completely reduced.

Combine Boursin cheese and goat cheese until smooth, then add lemon juice and mix well.

Roll out the chilled dough on a floured surface into a 14 to 15-inch circle, flipping and turning a quarter turn for an even shape.

Transfer the dough to a prepared baking tray, allowing the sides to go over the tray.

Spread the cheese filling on the dough, leaving a 3 to 4-inch border.

Add the mushroom filling on top of the cheese.

Fold the dough onto the mushroom filling in 4-inch sections, overlapping each piece to enclose the galette completely.

Make an egg wash and brush it on top of the dough, then sprinkle with everything seasoning.

Bake until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens