We have a confession…Nathan and I will never become vegetarian nor do we have any interest in doing so. Yes, we try to buy responsibly sourced meat and fish and we limit the amount of meat that we consume but at the end of the day…we like meat. However, if we WERE to become vegetarian this is the type of meal we would eat all the time. This mushroom and leek galette is hearty, flavorful, and exactly what you would want to eat in a rustic farmhouse in the French countryside. The mushrooms give the dish a meaty earthiness and the leeks, gorgonzola, and thyme pack tons of savory flavor. The filling is encased in a delicious flaky shell that puts the whole thing over the top. If you love meat but are looking for ways to incorporate meatless meals into your life, try this one!
This was an awesome and affordable chianti! It paired perfectly with the strong flavor of the gorgonzola and the meaty earthiness of the mushrooms. The wine had a spiciness that brought out the black pepper in the galette and flavors of dark cherry that provided a rich contrast. Definitely a wine that I’ll buy again!
The Love was a great wheat beer and an interesting (but awesome) pairing with the galette. I was worried that I may have made the wrong choice but the banana, clove, and citrus aromas and flavors worked really well with the earthy mushrooms and funky cheese. If all I had to eat was this galette and only this beer to drink I would probably be OK with being a vegetarian!
Mushroom and Leek Galette:
1 ¼ cups (6 1/4 ounces) all-purpose flour
½ cup (2 3/4 ounces) whole-wheat flour
1 tablespoon sugar
¾ teaspoon salt
10 tablespoons unsalted butter, cut into 1/2-inch pieces and chilled
7 tablespoons ice water
1 teaspoon distilled white vinegar
1 ¼ pounds shiitake mushrooms, stemmed and sliced thin
5 teaspoons extra-virgin olive oil
1 pound leeks, white and light green parts only, sliced 1/2 inch thick and washed thoroughly (3 cups)
1 teaspoon minced fresh thyme
2 tablespoons crème fraîche
1 tablespoon Dijon mustard
Salt and pepper
3 ounces Gorgonzola cheese, crumbled (3/4 cup)
1 large egg, lightly beaten
2 tablespoons minced fresh parsley
1. For the dough: Pulse all-purpose flour, whole-wheat flour, sugar, and salt in food processor until combined, 2 to 3 pulses. Add butter and pulse until pea-size pieces form, about 10 pulses. Transfer mixture to medium bowl.
2. Sprinkle water and vinegar over mixture. With rubber spatula, use folding motion to mix until loose, shaggy mass forms with some dry flour remaining (do not overwork). Transfer mixture to center of large sheet of plastic wrap, press gently into rough 4-inch square, and wrap tightly. Refrigerate for at least 45 minutes.
3. Transfer dough to lightly floured counter. Roll into 11 by 8-inch rectangle, with short side of rectangle parallel to edge of counter. Using bench scraper, bring bottom third of dough up over middle third, then fold upper third over it, folding like business letter into 8 by 4-inch rectangle. Turn dough 90 degrees counterclockwise. Roll out dough again into 11 by 8-inch rectangle and fold into thirds again. Turn dough 90 degrees counterclockwise and repeat rolling and folding into thirds. After last fold, fold dough in half to create 4-inch square. Press top of dough gently to seal. Wrap in plastic wrap and refrigerate for at least 45 minutes or up to 2 days.
4. For the filling: Microwave mushrooms in covered bowl until just tender, 3 to 5 minutes. Transfer to colander to drain, then return to bowl. Meanwhile, heat 1 tablespoon oil in 12-inch skillet over medium heat until shimmering. Add leeks and thyme, cover, and cook, stirring occasionally, until leeks are tender and beginning to brown, 5 to 7 minutes. Transfer to bowl with mushrooms. Stir in crème fraîche and mustard and season with salt and pepper to taste. Set aside.
5. Adjust oven rack to lower-middle position, place baking stone on rack, and heat oven to 400 degrees. Remove dough from refrigerator and let stand at room temperature for 15 to 20 minutes. Roll out on generously floured (up to 1/4 cup) counter to 14-inch circle about 1/8 inch thick. (Trim edges as needed to form rough circle.) Transfer dough to parchment paper–lined rimmed baking sheet. With tip of paring knife, cut five 1/4-inch circles in dough (1 at center and 4 evenly spaced midway from center to edge of dough). Brush top of dough with 1 teaspoon oil.
6. Spread half of filling evenly over dough, leaving 2-inch border around edge. Sprinkle with half of Gorgonzola, cover with remaining filling, and top with remaining Gorgonzola. Drizzle remaining 1 teaspoon oil over filling. Grasp 1 edge of dough and fold up outer 2 inches over filling. Repeat around circumference of tart, overlapping dough every 2 to 3 inches; gently pinch pleated dough to secure but do not press dough into filling. Brush dough with egg and sprinkle evenly with kosher salt.
7. Lower oven temperature to 375 degrees. Bake until crust is deep golden brown and filling is beginning to brown, 35 to 45 minutes, rotating sheet halfway through baking. Cool tart on baking sheet on wire rack for 10 minutes. Using offset or wide metal spatula, loosen tart from parchment and carefully slide tart off parchment and onto cutting board. Sprinkle with parsley, cut into wedges, and serve.