Description
Indulge in the rich, earthy flavors of this Mushroom & Leek Galette with Puff Pastry – a mouthwatering vegetarian main that’s perfect for any occasion. The flaky puff pastry crust perfectly complements the savory mushroom and leek filling, making this dish a true showstopper.
Ingredients
– 1 sheet puff pastry, thawed if frozen
– 1 tablespoon olive oil
– 8 ounces cremini mushrooms, sliced
– 2 leeks, thinly sliced (white and light green parts only)
– 2 cloves garlic, minced
– 1 teaspoon fresh thyme leaves
– 1/4 teaspoon salt
– 1/8 teaspoon black pepper
– 1 egg, beaten with 1 tablespoon water for egg wash
Instructions
1. Preheat your oven to 400°F (200°C).
2. Roll out the puff pastry on a lightly floured surface to a 12-inch circle. Transfer to a baking sheet lined with parchment paper.
3. In a large skillet, heat the olive oil over medium heat. Add the mushrooms and cook for 5-7 minutes, until they start to release their moisture.
4. Add the sliced leeks and garlic to the skillet. Cook for an additional 3-5 minutes, until the leeks are softened.
5. Remove the skillet from heat and stir in the fresh thyme, salt, and black pepper.
6. Spoon the mushroom and leek mixture onto the center of the puff pastry, leaving a 2-inch border.
7. Fold the pastry edges over the filling, overlapping the pastry as you go to create a rustic galette shape.
8. Brush the pastry edges with the egg wash.
9. Bake for 25-30 minutes, or until the pastry is golden brown and flaky.
10. Let the galette cool for 5 minutes before slicing and serving.
Notes
For a richer flavor, you can substitute 1 tablespoon of butter for 1 tablespoon of the olive oil. You can also experiment with different mushroom varieties, such as shiitake or oyster mushrooms. Serve the galette warm or at room temperature.
- Prep Time: 15
- Cook Time: 30
- Category: Vegetarian & Vegan Mains
- Method: Baking
- Cuisine: French-inspired