Mushroom and Leek Galette

By Taitertot on March 02, 2007

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Ingredients

3/4 cup whole wheat pastry flour
3/4 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup fat-free cottage cheese
1/4 cup canola oil
1/4 cup skim milk
1 1/2 teaspoons sugar
1 egg, mixed with
1 tablespoon water, for glaze
1 tablespoon extra virgin olive oil
2 cups leeks, finely sliced ( about 2 large)
12 ounces mushrooms, sliced ( mix of cremini and potrabello)
1 large egg
1/3 cup nonfat sour cream
1/2 teaspoon salt ( to taste)
fresh ground pepper
1/2 cup scallion, chopped
1/4 cup parsley, chopped

Directions

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.
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.
Whisk egg, sour cream, salt and pepper in a large bowl. Add scallions, parsley and the mushroom mixture; toss to coat.
To assemble & bake galette: Preheat oven to 400°F Coat a baking sheet with cooking spray.
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.
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.