I recently got challenged by Sano Vita to prepare a romantic surprise to a dear one. I waited for the 8th of March, aka International Women’s Day and I surprised my dearest: my mom. That’s how this Mushroom, Leek and Gruyere Galette was born. Not sure who was happier – my mom for being spoiled or my for the amazing taste the galette turned out having.
What makes me so proud of this recipe is the fact that I didn’t have a recipe when I started the whole cooking process, so I ended up adding ingredients along the way. Not bad for improv, huh?
TIPS AND TRICKS for the Mushroom, Leek and Gruyere Galette:
-If you can’t find Gruyere cheese, you can use something else. The closest thing would be Emmental, but you can even use Cheddar or Mozzarella if it comes in handier.
-I used brown Champignon mushrooms, but any type would work just fine.
-If you’re short on time and the crust seems like too much of a hassle, you can use store bought shortcrust dough or puff pastry.
Mushroom, Leek and Gruyere Galette
- 100 g cold butter cut into cubes (½ cup)
- 200 g flour ⅔ cup
- 1 egg
- 1 tsp salt
- 1-2 tbsp cold water
- 250 g mushrooms
- 100 g leek
- 100 g Gruyere or Emmental grated
- 1 egg yolk
- 1 clove garlic
- 65 g almonds or nuts of your choice (½ cup) – soaked in hot water for 10 mins
- 1 tbsp inactive yeast flakes
- salt and pepper
- 50 ml canned coconut milk / cooking cream / Greek yoghurt
- Mix the cold butter with the flour until it looks crumbly, then add the egg and salt. Mix, then add the water – one tablespoon at a time until it reaches the right consistency. Knead the dough for 1 minute, then transfer to the fridge until the filling is ready.
- Soak the chosen nuts in hot water for 10 minutes, while you get the vegetables ready.
- Cut the leek into half lenght-wise, then slice the white part. Slice the mushrooms. Place them in a medium pan and sautee them for approximately 10 minutes, until the water from the mushrooms evaporates.
- Take the nuts out of the water and add them to a blender with the salt, yeast flakes and milk/cream. Pulse for 1 minute until it becomes creamy.
- Take the dough out of the fridge and roll it on a surface covered with a bit of flour. Don't worry about the shape too much, it's a rusitc tart
- Mix the grated cheese with the cream you made earlier, then add the leek and mushrooms.
- Put the mixture in the center of the dough and spread it, leaving a 4 cm edge.
- Take the edge and fold it, leaving the middle of the Galette uncovered. Brush the edges with eggwash and transfer the tart to the pre-heated oven at 200°C. Bake it for approximately 35-40 mins or until the crust is golden-brown.