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Johnson Estate Winery

Mushroom and Leek Galette

Mushroom and Leek Galette
Recipe Date:
July 12, 2017
Cook Time:
Imperial (US)
This is a recipe from Eating Well, Patsy Jamieson. Pair with Johnson Estate Freelings Creek Dry Riesling or Black Locust Reserve Dry Riesling.
  • 3/4 cup whole-wheat pastry flour
  • 3/4 cup all-purpose flour
  • 1/4 cup ground flax seeds
  • 1 1/2 tsps baking powder
  • 1/4 tsp salt
  • 1/2 cup 1% cottage cheese
  • 1/4 cup Canola oil
  • 1/4 cup 1% milk
  • 1 1/2 tsps sugar
  • 1 egg, mixed with 1 tablespoon water, for glaze
  • 1 tbsp extra-virgin olive oil
  • 2 cups cups sliced leeks, (about 2 large) (see Tip) or onions work fine
  • 8 ozs cremini, or baby bella mushrooms, wiped clean and sliced (4 cups)
  • 1 large egg
  • 1/3 cup reduced-fat sour cream
  • 1 cup (4 oz.) grated aged or smoked Gouda cheese
  • 1/2 tsp salt, or to taste
  • Freshly ground pepper, to taste
  • 1/2 cup chopped scallions
  • 1/4 cup fresh parsley

Ingredients 1-10 are for the crust. Ingredients 11-20 are for the filling. 

Whisk whole-wheat flour, all-purpose flour, baking powder and salt in a medium bowl. Purée 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.

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.

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