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Mushroom & Leek Galette with Puff Pastry

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A delightful Mushroom & Leek Galette featuring flaky puff pastry and a savory filling of sautéed mushrooms, leeks, and melted Gruyère cheese.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium leek, white and light green parts only, sliced
  • 8 ounces mushrooms, sliced (such as cremini or button)
  • 2 cloves garlic, minced
  • 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
  • Salt and pepper to taste
  • 1 tablespoon Dijon mustard
  • 1 sheet puff pastry, thawed
  • 1 cup shredded Gruyère cheese
  • 1 egg, beaten (for egg wash)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Heat the olive oil in a large skillet over medium heat. Add the sliced leek and sauté for about 3 minutes.
  3. Add the sliced mushrooms and minced garlic to the skillet. Cook for another 5-7 minutes until browned.
  4. Remove the mixture from heat and let it cool slightly.
  5. Roll out the puff pastry into a 12-inch circle on a lightly floured surface.
  6. Transfer the rolled-out pastry to the prepared baking sheet. Spread the Dijon mustard over the pastry, leaving a 1-inch border.
  7. Sprinkle the shredded Gruyère cheese over the mustard.
  8. Top the cheese with the cooled mushroom and leek mixture.
  9. Fold the edges of the puff pastry over the filling, pleating as you go.
  10. Brush the exposed pastry edges with the beaten egg.
  11. Bake in the preheated oven for 25-30 minutes or until golden brown.
  12. Cool for a few minutes and garnish with freshly chopped parsley before serving.

Notes

Serve warm with a side salad or paired with white wine. Store leftovers in an airtight container for up to 2 days.

Nutrition

Find it online: https://doughgirlbylea.com/mushroom-leek-galette-puff-pastry-recipe/

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