Savory Mushroom and Leeks Galette
Made with pie crust and a handful of fresh ingredients, this Savory Mushroom Galette with Leeks is a delicious vegetarian dish that's perfect served for dinner (with your favorite salad) or as an appetizer for a small crowd.
Servings: 8 Slices
Ingredients
- 4 tablespoons extra virgin olive oil
- 1 large leek (or two medium leeks, white parts only, finely chopped, about 3 cups)
- Kosher salt and black pepper
- 1/2 teaspoon dried red pepper flakes
- 1 pound mushrooms (any kind, stemmed, cleaned, and roughly chopped, about 7 cups)
- 3 fresh thyme sprigs, leaves only
- 1/3 cup frozen peas
- 9-inch pie dough round (store bought is fine)
- 1 tablespoon nutritional yeast
- 1 large egg (whisked)
- flaky sea salt for sprinkling
Instructions
- Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper
- In a large skillet over medium heat, combine 3 tbsp of olive oil, the leeks, salt, pepper, and red pepper flakes. Cook, stirring occasionally, until the leeks are soft, about 4 minutes.
- Push the leeks to the perimeter of the pan, then add the remaining 1 tbsp olive oil and the mushrooms. Cook until the mushrooms have given off their juices and then shriveled, about 10 minutes, leaving the leeks on the perimeter.
- Stir in the thyme and peas and cook another minute, folding in the leeks.
- Place the pie dough on the prepared sheet pan and sprinkle the nutritional yeast all over it, pressing the flakes into the dough with your fingers or a rolling pin
- Spoon the mushroom-leek filling into the center, spreading it in an even layer and leaving a 1-inch border, then folding the edges over the filling, overlapping aa sou work your way around the perimeter.
- Brush the dough with the whisked egg and sprinkle with the sea salt.
- Bake in the heated oven until the crust is golden, 20 to 25 minutes,
Notes
- This recipe is from The Weekend Vegetarians by Jenny Rosenstarch with permission from the author.
- The recipe makes 8 large slices to serve 4 people for dinner. As an appetizer, it can serve 8.
- Leftovers: store leftovers in the fridge in a tightly-closed container for up to 3 days. To reheat, use the oven at 350 F until warmed through.
- Visit Our Shop to browse quality Mediterranean ingredients including olive oils and spices.
Nutrition
Calories: 188.5kcal | Carbohydrates: 13.6g | Protein: 4.6g | Fat: 13.3g | Saturated Fat: 2.9g | Monounsaturated Fat: 7.9g | Cholesterol: 20.5mg | Sodium: 245.4mg | Fiber: 1.7g | Sugar: 1.5g | Vitamin A: 131IU | Vitamin C: 4.2mg | Calcium: 12.4mg | Iron: 1.2mg
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