Mushroom, Leek and Gruyere Galette

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.

-For the creamy sauce, you can use nuts, almonds, pistachios or hazelnuts. I used almonds and canned coconut milk (which you can replace with Greek yoghurt or cooking cream).

-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.

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Mushroom, Leek and Gruyere Galette

The perfect breakfast, brunch or main dish ? Mushroom, Leek and Gruyere Galette ! It's creamy, flavoursome and really easy to make. Check it out:

Prep Time15 mins

Active Time35 mins

Total Time50 mins

Course: Brunch, Main Course

Cuisine: French

Keyword: Galette, Mushrooms

Yield: 6

Ingredients:

Base

• 100 g cold butter cut into cubes (½ cup)
• 200 g flour ⅔ cup
• 1 egg
• 1 tsp salt
• 1-2 tbsp cold water

Filling

• 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

Instructions

Dough

• 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.

Filling

• 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.

Galette

• 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.
  

You can find similar recipes here: Summer Berry Galette, Creamy Sweet Potato Soup, Creamy Scalloped Potatoes.