3 Reviews

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!

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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.

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Mikekey 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!!!

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monicajo4peace March 04, 2007
Mushroom and Leek Galette