Savory Mushroom and Leeks Galette
Made with pie crust and a handful of fresh ingredients, this Savory Mushroom Galette with Leeks is a delicious vegetarian dish that's perfect served for dinner (with your favorite salad) or as an appetizer for a small crowd.
- Prep time
- 15 min
- Cook time
- 25 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 tablespoons extra virgin olive oil
- 1 large leek ((or two medium leeks, white parts only, finely chopped, about 3 cups))
- Kosher salt and black pepper
- 1/2 teaspoon dried red pepper flakes
- 1 pound mushrooms ((any kind, stemmed, cleaned, and roughly chopped, about 7 cups))
- 3 fresh thyme sprigs, leaves only
- 1/3 cup frozen peas
- 9-inch pie dough round ((store bought is fine))
- 1 tablespoon nutritional yeast
- 1 large egg ((whisked))
- flaky sea salt for sprinkling
Instructions
- 1
Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper
- 2
In a large skillet over medium heat, combine 3 tbsp of olive oil, the leeks, salt, pepper, and red pepper flakes. Cook, stirring occasionally, until the leeks are soft, about 4 minutes.
- 3
Push the leeks to the perimeter of the pan, then add the remaining 1 tbsp olive oil and the mushrooms. Cook until the mushrooms have given off their juices and then shriveled, about 10 minutes, leaving the leeks on the perimeter.
- 4
Stir in the thyme and peas and cook another minute, folding in the leeks.
- 5
Place the pie dough on the prepared sheet pan and sprinkle the nutritional yeast all over it, pressing the flakes into the dough with your fingers or a rolling pin
- 6
Spoon the mushroom-leek filling into the center, spreading it in an even layer and leaving a 1-inch border, then folding the edges over the filling, overlapping aa sou work your way around the perimeter.
- 7
Brush the dough with the whisked egg and sprinkle with the sea salt.
- 8
Bake in the heated oven until the crust is golden, 20 to 25 minutes,