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Mushroom and Leek Galette

Mushrooms, leeks and fresh thyme deliciously pair with this savory crust - perfect for lunch, appetizer or dinner!
Prep Time1 hr 15 mins
Cook Time30 mins
Course: Appetizer, dinner, lunch, Main Course
Keyword: cheese, crostata, galette, leeks, mushrooms, savory crust, thyme
Servings: 4
Author: Nicole Coudal



  • 1 3/4 c. All-purpose flour
  • 3/4 tsp. Kosher or sea salt
  • 1/4 tsp. Freshly ground black pepper
  • 10 Tb. Unsalted butter, cold, cut into small pieces
  • 1/3 c. Water, icy cold


  • 4 Tb. Unsalted butter
  • 1-2 Tb. Olive oil
  • 1 Large leek, cleaned & chopped (about 1 cup)
  • 2-3 sprigs Fresh thyme
  • 1 Clove garlic, peeled & minced
  • 16 oz. Mushrooms (Portobella or Button), sliced
  • 1 tsp. Lemon zest
  • 1+ c. Montery Jack/Cheddar/other cheese, grated
  • 1 Egg (for egg wash)



  • Add flour, salt and pepper to the bowl of a food processor. Pulse 1-2 times to combine. Add butter and pulse several times until the mixture looks coarse, but you can still see pieces of butter. Remove the lid, pour ice water over the flour mixture, return the lid and pulse several times just until the dough comes together. Dump the mixture onto a floured work surface and gently bring the dough together to form about an 8" round. Cover in plastic wrap then refrigerate at least 1 hour.

Filling & Assembly

  • In a large saute pan, over medium heat, add 1 Tb. butter and 1 Tb. olive oil. Add leeks and thyme sprigs, along with a pinch of salt and pepper. Cook 2-3 minutes then stir in garlic and cook another 1-2 minutes, until leeks are very soft. Transfer to a large mixing bowl.
  • In the same pan, over medium heat, add 1 Tb. butter, then place mushroom slices in one layer (you'll likely need to work in batches unless you have a very large skillet, because you don't want to steam them). Cook until mushrooms start to exude their liquid, then flip each piece (you'll see they're nicely browned). Transfer each batch to the leek bowl, and repeat the process until all mushrooms are browned.
  • Add lemon zest to the mushroom/leek mixture and stir to combine. Set aside until the crust is ready to be filled.
  • Remove dough from refrigerator and allow to sit at room temperature about 5 minutes.
  • Line a rimmed baking sheet with parchment paper, then lightly dust a work surface with flour. Roll out dough to about 12" and about 1/4" thick (big enough to fit on your baking tray) and transfer it carefully to the parchment lined sheet.
  • Return dough to the refrigerator for 10 minutes (to ensure it's very cold before baking) and heat oven to 450 degrees.
  • Remove dough and sprinkle on the cheese, leaving about 1.5" border. Top cheese with mushroom/leek mixture. Fold the dough edges toward the filling.
  • Make an egg wash by whisking egg with 1 tsp. water. Brush onto all outer edges of the crust. Place in oven and bake about 30 minutes, until the crust is nicely browned and the filling is slightly bubbly. Remove from oven and allow to sit 10-15 minutes before serving.


1) If you don’t have time to make your dough, just pick up one of those store-bought varieties that’s already rolled out.  It will likely be a bit smaller than this homemade version, but you can adjust your process accordingly.
2) Be sure to sauté mushrooms in batches so they cook in one layer, able to achieve a nice sear (and sear, as we know, equals flavor, which equals delicious).  Julia Child was right when she said “Don’t crowd the mushrooms!”  We want them to roast, not steam :)