Rustic Leek and Mushroom Galette

Galette refers to a rustic, free-form tart.  They can be any size, filled with savory or sweet fillings, and they look beautiful and... well, rustic.  They don't take as much effort as a pie -- there is no gentle pinching of crust edges.  A galette just gets folded up onto itself and popped in the oven.  I love them.



While a pate brisee pastry crust is often recommended, I usually just use a regular pie dough recipe.  A pate brisee is more buttery, crisp and flaky than a regular pie crust.  But if you make a good pie crust, it should be buttery and flaky, too.  Take your pick, or try them both.  When I make a recipe for a pie dough, I'm usually looking at a recipe that makes a double crust: the bottom and top.  But when I make a galette, I divide the dough into three parts, rather than two. Whatever you don't use you can freeze for a future galette.

Rustic Leek and Mushroom Galette with Blue Cheese and Walnuts
1/3 a recipe for a double-crust pie dough or pate brisee
2 bunches small to medium sized leeks, white and light green parts thinly sliced (about two cups when sliced)
2 1/2 cups sliced mushrooms (I used crimini)
2 Tablespoons butter
1 1/2 Tablespoons olive oil
Salt and pepper to taste
Blue cheese, a small handful, crumbled
1/2 cup walnuts, chopped and toasted

Preheat oven to 375 degrees Fahrenheit.

Heat your skillet and add the butter and oil.  When hot, add the sliced leeks.  Cook the leeks on medium-low heat for five minutes.  Add the sliced mushrooms, stir and cover.  Add a couple pinches of salt and fresh ground pepper, stir.  Continue cooking covered, on low-medium heat for 5 more minutes, stirring occasionally.  Take the lid off and cook uncovered another 10 minutes to reduce the liquid.  If there is a lot of liquid, strain in through a fine-meshed sieve. 

During the last few minutes of cooking the leeks and mushrooms, roll out your dough: flour a clean, flat surface and roll the dough into a circle with a floured rolling pin.  Turn the dough as you roll to make sure it is not sticking, using more flour as necessary.  It does not have to be a perfect circle... and I think it's better if it's a little lopsided.   The circle should measure approximately 13 inches across (your finished galette will be about 10 inches wide).

To form the galette: move the dough onto a baking sheet, spoon the leek & mushroom mixture into the center of your dough circle and smooth it into a layer approximately 1/2 inch thick.  Sprinkle the walnuts and blue cheese evenly over the top of the filling, keeping in mind that the blue cheese has a strong flavor and a little bit goes a long way.  Fold up the sides of the galette, overlapping the dough as needed.

Bake for 45 - 50 minutes, rotating the pan halfway through.

Cool on a baking rack to ensure the bottom does not get soggy.  Cut into slices as you would a pie and eat warm (leftovers are great cold, too!).