If you’ve made a batch of my rough puff pastry and are wondering what to do with it, then this savoury galette is an excellent option. I use two different kinds of mushrooms to vary the texture, sauteed leeks, parmesan cheese and a bit of dry white wine.
All it’s all rustically wrapped in buttery puff pastry (go ahead and use store-bought for this, if you’d prefer) and then baked until golden brown and super flaky.
The results of this tart are absolutely gorgeous and perfect for a dinner centrepiece, but the galette also happens to be super delicious. It’s also relatively simple to make!
How to Make a Mushroom and Leek Galette
We’ll prep the filling before doing anything else. This is easy and it comes together very quickly, especially if you can use the aid of a food processor. Don’t worry if you don’t have one, however, you can easily mince the mushrooms with a knife.
So to get started, add some roughly chopped button mushrooms to the bowl of a food processor and pulse until they’re all completely minced and close to forming a paste – take them further that you would in my mushroom pappardelle or cottage pie.
Note that if you’re using a knife to chop the mushrooms you’re not going to get them as small as you would in the food processor – this is fine!
Add your minced mushrooms to a large mixing bowl. To the bowl, also add a thinly sliced leek, some minced garlic and some chopped rosemary and thyme. Season generously with salt and pepper and then stir to combine.
Now, moving to the stovetop, add a bit of butter and some olive oil to a large skillet. Once the butter is melted and foamy, add your mushroom mixture.
Cook, stirring occasionally, until the leeks are softened, the mushrooms have released their moisture and the mixture is beginning to brown – this will take about 10 minutes.
When you’ve reached this stage, deglaze the pan with a bit of dry white wine, making sure to scrape up any browned bits that have collected at the bottom of the pan.
Cook until the wine is reduced and the strong alcoholic smell has dissipated, only a minute or two.
Take the pan off the heat and stir in some finely grated parmesan cheese. Now set the filling aside while you roll out the pastry.
On a lightly floured surface, roll out your puff pastry in a circle until it’s about 5mm (⅛-¼in) thick and reaches about 30cm (12in) in diameter. Transfer it to a parchment-lined baking sheet before assembling the galette – this is much easier than moving it after it’s been assembled!
Scrape the filling into the centre of the pastry and spread it out so that there is about 5cm (2in) of overhang in the pastry. Then, top the filling with some torn oyster mushrooms.
The oyster mushrooms will add a delightful, meaty texture to the galette and get beautifully browned in the oven.
Then, fold the remaining pastry over the edges of the filling. Brush the edges with a beaten egg (this will ensure it gets browned and burnished when baking) and top with some black pepper, flaky salt and a bit more parmesan cheese.
Move the tart to the oven and bake for about 20 minutes – or until it’s deeply brown and flaky. Allow it to cook for about 5 minutes before slicing and serving.
Serve alongside a crisp, green salad or some sauteed greens!
Leek Mushroom Galette with Puff Pastry
Ingredients
- 250 g (2½ cups) mushrooms such as crimini or button, roughly chopped
- 1 small leek thinly sliced
- 3 cloves garlic finely chopped
- 1 tbsp fresh rosemary finely chopped
- 1 tsp fresh thyme finely chopped
- 25 g (2 tbsp) unsalted butter
- 60 ml (¼ cup) dry white wine
- 50 g (½ cup) parmesan cheese finely grated, plus more
- 150 g (3½ oz) oyster mushrooms torn into small pieces
- 400 g (14 oz) puff pastry defrosted if frozen
- 1 egg beaten
Instructions
- Preheat oven to 200°C/400°F. Using a food processor (or a sharp chef's knife and some patience) pulse the button mushrooms until they resemble a paste. You may need to work in batches. Transfer to a large mixing bowl. Add the leeks, garlic, rosemary, thyme and ¼ tsp of salt. Stir until well combined.
- Add the butter and 1 tbsp of olive oil to a large skillet and set over medium heat. Once melted and lightly foamy, add the mushroom mixture. Cook, stirring frequently, until the mushrooms release most of their moisture and begin to brown – about 10 minutes.
- Deglaze with the wine and cook until reduced and the strong alcohol smell has dissipated – about 2-3 minutes. Off heat, stir in the parmesan cheese.
- On a lightly floured surface, roll the puff pastry in a circle until it is about 5mm (⅛-¼in) thick and reaches about 30cm (12in) in diameter. Transfer to a parchment-lined baking sheet.
- Heap the filling into the centre of the pastry. Spread it out so that there is about 5cm (2in) of overhang around the edges. Arrange the torn oyster mushrooms over the filling.
- Fold the edges of the pastry over the filling. Brush the exterior of the pastry with the beaten egg and then top with black pepper, flaky salt and a bit more parmesan cheese.
- Move to the oven and bake until deeply golden and flaky – about 20 minutes. Allow to cool for 5 minutes before slicing and serving.
Nutrition
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
This simple mushroom galette has a showstopping rustic appearance and a deeply savoury flavour that is sure to knock the socks off everyone you serve it to!
Are you looking for a great savoury galette to make? Have any questions about this recipe? Let me know in the comments!