A galette is a rustic tart and the easy-going, fuss-free cousin of the quiche. Unlike quiche dough, that needs to be molded into a tart dish and baked blind before filling, a galette is baked free form with hand-folded edges. This leek and mushroom galette is rustic looking and completely foolproof!
I recently taught a class on tarts, quiches, and galettes at the school. My students commented that, not only did they feel confident to put a galette together, but that they thought it was the perfect recipe to improvise with the filling and adjust it based on what they have in their refrigerators.
A Delicious Crust and the most Flavorful filling
This simple, wholesome and flaky dough can be made two days ahead and stored in the fridge until ready to use. With the dough made, you are half way there! The vegetables can also be prepped and cooked ahead of time. Leeks, mushrooms and thyme are of course a classic filling combo, but you can easily try variations with caramelized onions and shallots, roasted squash, roasted fennel, sautéed chard and garlic. You can even toss in some cooked bacon or pancetta, as well as other cheeses like grated Fontina, chunks of Asiago, Brie or Gorgonzola.
Assembling the galette is a breeze and one should never fuss about folding the crust over the filling perfectly. If anything, when you make a galette, imperfection is highly desirable! (The recipe is adapted from America’s Test Kitchen).
- For the Dough:
- 1¼ cups AP flour
- ½ cup whole wheat flour
- 1 TBSP. sugar
- ¾ tsp. salt
- 10 TBSP. unsalted butter, cut into ½” pieces and kept cold
- 7 TBSP. ice water
- 1 tsp. apple cider (or white wine) vinegar
- For the Filling:
- 1¼ lbs. Cremini mushrooms, thinly sliced
- 2 TBSP. olive oil
- 1 lb. leeks, sliced ½” thick and thoroughly washed (about 3 cups)
- 2 tsp. fresh thyme, minced
- 2 TBSP. half and half (or light cream)
- 1 TBSP. Dijon mustard
- --- --- salt and pepper
- 2 tsp. olive oil
- 3 oz. goat cheese, crumbled
- 1 lrg. egg, lightly beaten
- --- --- salt
- For the Dough: Process the flours, sugar, and salt in food processor until combined, 3 to 4 pulses. Add the butter and pulse until it forms pea-size pieces. In a small bowl, measure the ice water and add the vinegar. Drizzle it over the dry ingredients and pulse a couple of times, until the dough just starts to pull away from the sides of the processor. Do not overwork the dough (see note below).
- Transfer the mixture to the center of a large sheet of plastic wrap, press gently into a rough 4-inch square, and wrap tightly. Refrigerate for at least 30 minutes.Transfer the dough to a lightly floured work surface. Roll into an 11x8-inch rectangle with the short side of the rectangle parallel to the edge of your work surface. Using a bench scraper, bring the bottom third of the dough up, then fold the upper third over it, folding it like a business letter into an 8x4-inch rectangle. Turn the dough 90 degrees counterclockwise. Roll out the dough again into 11x8-inch rectangle and fold into thirds again. Turn the dough 90 degrees counterclockwise again and repeat rolling and folding into thirds. After the last fold, fold the dough in half to create a 4-inch square. Press the top of the dough gently to seal. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes or up to 2 days.
- For the Filling: Clean the mushrooms, cut them into small pieces (about ½”) and then dry-sauté (without any fat) them in a hot, 12” skillet for 5-6 minutes, stirring frequently. Remove the mushrooms from the skillet to a bowl and reserve. To the same skillet, heat the olive oil over medium heat. Add the leeks (white part and pale green part only) and the thyme, cover, and cook, stirring occasionally, until the leeks are tender and beginning to brown, 5 to 7 minutes. Transfer the leeks to the bowl with the mushrooms. Stir in the half and half (or cream) and the mustard. Season with salt and pepper to taste. Set aside.
- Adjust an oven rack to the lower middle position, place a pizza stone on the rack, and heat the oven to 400 °F. Remove the dough from the refrigerator and let stand at room temperature for 10 minutes. Roll out the dough on a generously floured work surface into a 14” circle about ⅛-inch thick. (Trim the edges as needed to form a rough circle.) Transfer the dough to a parchment paper-lined rimmed baking sheet. Using a fork, prick the dough a few times. Brush the top of the dough with 1 tsp. of olive oil.
- Spread half of the filling evenly over the dough, leaving a 2-inch border around the edge. Sprinkle with half of the goat cheese, cover with the remaining filling, and top with the remaining goat cheese. Drizzle the remaining 1 tsp. of oil over the filling. Grasp 1 edge of the dough and fold up the outer 2 inches over the filling. Repeat around the circumference of the dough, overlapping it every 2 to 3 inches; gently pinch the pleated dough to secure but do not press the dough into the filling. Brush the dough with the egg and sprinkle evenly with salt. Lower the oven temperature to 375 °F.
- Bake until the crust is deep golden brown and the filling is beginning to brown, 35 to 40 minutes. Cool the tart on the baking sheet on a wire rack for 10 minutes. Using an offset or wide metal spatula, loosen the tart from the parchment and carefully slide the tart off the parchment and onto a cutting board. Cut into wedges, and serve.
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Looks delicious.
Thank you! We love this recipe!
So amazing, and just perfect. It was everything we could have wished for while ” staying safe at home.” (I haven’t had good luck with pie crust in the past, but this was golden, flaky, ddeliciousness!) Thank you!!
I am so glad you liked this recipe, Phoebe. It is one of my favorites, and, as you said, the dough is so easy to work with!
The crust is the best part of this favorite recipe! Thank you for trying it!
So are we to place the baking pan onto the preheated pizza stone? There is no mention of sliding the tart off onto the stone, though I assume that is what we are supposed to do… or not?
Thanks! Looking forward to making this!
Yes Josi, you place the baking sheet directly on the stone. This will ensure that the bottom gets nice and crispy and not undercooked! Good luck! ?
This absolutely AMAZING galette is very easy to make and soooooo satisfying to eat. You will quickly have this included in your go-to appetizer repertoire and find yourself serving it at summer cookouts, fall cocktail parties by the fire, Christmas open houses, and for Mother’s Day family gatherings. It’s a real hit and a real keeper!
Thank you so much for your kind comment! This is a family favorite – I am so glad you liked it so much!