Mushroom and Leek Galette

Total Time
1hr 30mins
Prep 1 hr
Cook 30 mins

This is the best savory vegetarian pie I have ever made! Found it online a couple of months ago. I'm watching what I'm eating, and the whole-wheat crust got me interested...Add some fresh chives to the recipe for even more flavor!

Ingredients Nutrition


  1. To prepare crust: Whisk whole-wheat flour, all-purpose flour, baking powder and salt in a medium bowl. Puree cottage cheese in a food processor. Add oil, milk and sugar; process until smooth. Add the dry ingredients and pulse 4 to 5 times, just until the dough clumps together. Turn out onto a lightly floured surface and knead several times, but do not overwork. Press the dough into a disk, dust with flour and wrap in plastic wrap. Refrigerate for at least 20 minutes.
  2. Meanwhile, prepare filling: Heat oil in a large nonstick skillet over medium-low heat. Add leeks and cook, stirring often, until tender, 3 to 5 minutes. (Add water, if necessary, to prevent scorching.) Add mushrooms and increase heat to medium-high; cook, stirring occasionally, until the mushrooms are tender and the liquid has evaporated, 3 to 4 minutes. Let cool.
  3. Whisk egg, sour cream, salt and pepper in a large bowl. Add scallions, parsley and the mushroom mixture; toss to coat.
  4. To assemble & bake galette: Preheat oven to 400°F Coat a baking sheet with cooking spray.
  5. On a lightly floured surface, roll dough into a rough 15-inch circle about 1/4 inch thick. Roll it back over the rolling pin and transfer to the prepared baking sheet. Spread the filling over the dough, leaving a 2-inch border all around. Fold the border up and over the filling to form a rim, pleating as necessary. Brush egg glaze over the rim.
  6. Bake the galette until the crust is golden, 25 to 35 minutes. Let cool on the baking sheet on a wire rack for 5 minutes. Slide onto a serving platter and serve hot or at room temperature.


Most Helpful

First of all, I've neither made a galette nor eaten a galette till now...but this dish was great! I've made some changes to this recipe as written below, but I gave it 5 stars because the recipe did not call for an entire stick and half of butter. I've been itching to make galettes for awhile now, but felt a bit too guilty to eat that much fat. It's definitely a bread-ier type crust than the typical buttery pastry type...but it does reduce the total calories, so it's a much healthier recipe. To the dough, I added a bit of cracked pepper and some dried herbs. I sauteed the leeks in a mix of butter and EVOO and added salt and pepper straightaway. Then I added a mix of mushrooms and seasoned that as well. If I had white wine, I would have added some at this point. Instead I added a short glug of balsamic vinegar. Also, I had no cottage cheese or sour cream and just used a thick greek yogurt, and I never missed a thing...I also didn't add more salt to the eggy mixtures, as I thought I had seasoned enough. Before adding the eggy mixture, I added a few springs of fresh herbs and a squeeze of lemon. After done baking, I topped with a another squeeze of lemon juice and fresh grated parmesean cheese. My DH is not usually a fan of mushrooms, but he 3/4th of it himself. Thanks for the recipe!

Pancakee April 29, 2012

Wow! So easy and delicious, and so gourmet looking! I will be making this a lot! It will be good in summer, to make ahead and serve as finger food at BBQ's. Made exactly as written. Made for Spring 2008 PAC.

Outta Here April 12, 2008

I used the pureed cottage cheese in place of the sour cream in the filling and used lowfat rather than nonfat dairy products. This was really easy and fantastic!!!

monicajo4peace March 04, 2007

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