Mushroom And Leek Galette With Gorgonzola Recipes

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MUSHROOM AND LEEK GALETTE WITH GORGONZOLA



MUSHROOM AND LEEK GALETTE WITH GORGONZOLA image

Categories     Mushroom

Yield 6 people

Number Of Ingredients 20

Dough
1 1/4cups (6 1/4 ounces) all-purpose flour
1/2cup (2 3/4 ounces) whole-wheat flour
1tablespoon sugar
3/4teaspoon salt
10tablespoons unsalted butter, cut into ½-inch pieces and chilled
7tablespoons ice water
1teaspoon white vinegar
Filling
1 1/4pounds shiitake mushrooms, stemmed and sliced thin
5teaspoons olive oil
1pound leeks, white and light green parts only, sliced ½ inch thick and washed thoroughly (3 cups)
1teaspoon minced fresh thyme
2tablespoons crème fraîche
1tablespoon Dijon mustard
Salt and pepper
3ounces Gorgonzola cheese, crumbled (3/4 cup)
1 large egg, lightly beaten
Kosher salt
2tablespoons minced fresh parsley

Steps:

  • 1. FOR THE DOUGH: Process flours, sugar, and salt in food processor until combined, 2 to 3 pulses. Add butter and pulse until it forms pea-size pieces, about 10 pulses. Transfer mixture to medium bowl. 2. Sprinkle water and vinegar over mixture. With rubber spatula, use folding motion to mix until loose, shaggy mass forms with some dry flour remaining (do not overwork). Transfer mixture to center of large sheet of plastic wrap, press gently into rough 4-inch square, and wrap tightly. Refrigerate for at least 45 minutes. 3. Transfer dough to lightly floured work surface. Roll into 11 by 8-inch rectangle with short side of rectangle parallel to edge of work surface. Using bench scraper, bring bottom third of dough up, then fold upper third over it, folding like business letter into 8 by 4-inch rectangle. Turn dough 90 degrees counterclockwise. Roll out dough again into 11 by 8-inch rectangle and fold into thirds again. Turn dough 90 degrees counterclockwise and repeat rolling and folding into thirds. After last fold, fold dough in half to create 4-inch square. Press top of dough gently to seal. Wrap in plastic wrap and refrigerate for at least 45 minutes or up to 2 days. 4. FOR THE FILLING: Cover mushrooms in bowl and microwave until just tender, 3 to 5 minutes. Transfer to colander to drain and return to bowl. Meanwhile, heat 1 tablespoon oil in 12-inch skillet over medium heat until shimmering. Add leeks and thyme, cover, and cook, stirring occasionally, until leeks are tender and beginning to brown, 5 to 7 minutes. Transfer to bowl with mushrooms. Stir in crème fraîche and mustard. Season with salt and pepper to taste. Set aside. 5. Adjust oven rack to lower middle position, place pizza stone on oven rack, and heat oven to 400 degrees. Remove dough from refrigerator and let stand at room temperature for 15 to 20 minutes. Roll out on generously floured (up to ¼ cup) work surface to 14-inch circle about 1/8 inch thick. (Trim edges as needed to fo

MUSHROOM AND LEEK GALETTE WITH GORGONZOLA



MUSHROOM AND LEEK GALETTE WITH GORGONZOLA image

Categories     Mushroom     Vegetable     Brunch     Bake     Dinner     Lunch

Yield 6

Number Of Ingredients 23

Dough:
1 1/4 cups (6 1/4 ounces) all-purpose flour
1/2 cup (2 3/4 ounces) whole-wheat flour
1 tablespoon sugar
3/4 teaspoon salt
10 tablespoons unsalted butter, cut into ½-inch pieces and chilled
7 tablespoons ice water
1 teaspoon white vinegar
Filling:
1 1/4 pounds shiitake mushrooms, stemmed and sliced thin
5 teaspoons olive oil
1 pound leeks, white and light green parts only, sliced ½ inch thick and washed thoroughly (3 cups)
1 teaspoon minced fresh thyme
2 tablespoons crème fraîche
1 tablespoon Dijon mustard
Salt and pepper
3 ounces Gorgonzola cheese, crumbled (3/4 cup)
1 large egg, lightly beaten
Kosher salt
2 tablespoons minced fresh parsley
Adjust oven rack to lower middle position, place pizza stone on oven rack, and heat oven to 400 degrees. Remove dough from refrigerator and let stand at room temperature for 15 to 20 minutes. Roll out on generously floured (up to ¼ cup) work surface to 14-inch circle about 1/8 inch thick. (Trim edges as needed to form rough circle.) Transfer dough to parchment paper-lined rimmed baking sheet. With tip of paring knife, cut five ¼-inch circles in dough (one at center and four evenly spaced midway from center to edge of dough). Brush top of dough with 1 teaspoon oil.
Spread half of filling evenly over dough, leaving 2-inch border around edge. Sprinkle with half of Gorgonzola, cover with remaining filling, and top with remaining Gorgonzola. Drizzle remaining 1 teaspoon oil over filling. Grasp 1 edge of dough and fold up outer 2 inches over filling. Repeat around circumference of tart, overlapping dough every 2 to 3 inches; gently pinch pleated dough to secure but do not press dough into filling. Brush dough with egg and sprinkle evenly with kosher salt.
Lower oven temperature to 375 degrees. Bake until crust is deep golden brown and filling is beginning to brown, 35 to 45 minutes. Cool tart on baking sheet on wire rack for 10 minutes.

Steps:

  • 1. FOR THE DOUGH: Process flours, sugar, and salt in food processor until combined, 2 to 3 pulses. Add butter and pulse until it forms pea-size pieces, about 10 pulses. Transfer mixture to medium bowl. 2. Sprinkle water and vinegar over mixture. With rubber spatula, use folding motion to mix until loose, shaggy mass forms with some dry flour remaining (do not overwork). Transfer mixture to center of large sheet of plastic wrap, press gently into rough 4-inch square, and wrap tightly. Refrigerate for at least 45 minutes. 3. Transfer dough to lightly floured work surface. Roll into 11 by 8-inch rectangle with short side of rectangle parallel to edge of work surface. Using bench scraper, bring bottom third of dough up, then fold upper third over it, folding like business letter into 8 by 4-inch rectangle. Turn dough 90 degrees counterclockwise. Roll out dough again into 11 by 8-inch rectangle and fold into thirds again. Turn dough 90 degrees counterclockwise and repeat rolling and folding into thirds. After last fold, fold dough in half to create 4-inch square. Press top of dough gently to seal. Wrap in plastic wrap and refrigerate for at least 45 minutes or up to 2 days. 4. FOR THE FILLING: Cover mushrooms in bowl and microwave until just tender, 3 to 5 minutes. Transfer to colander to drain and return to bowl. Meanwhile, heat 1 tablespoon oil in 12-inch skillet over medium heat until shimmering. Add leeks and thyme, cover, and cook, stirring occasionally, until leeks are tender and beginning to brown, 5 to 7 minutes. Transfer to bowl with mushrooms. Stir in crème fraîche and mustard. Season with salt and pepper to taste. Set aside.

MUSHROOM AND LEEK GALETTE



Mushroom and Leek Galette image

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!

Provided by Taitertot

Categories     Savory Pies

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 19

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

Steps:

  • 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.

Nutrition Facts : Calories 296.5, Fat 14, SaturatedFat 1.8, Cholesterol 64.3, Sodium 473.5, Carbohydrate 34.5, Fiber 3.4, Sugar 5, Protein 10.4

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