Indulge in the rustic elegance of a Leek Mushroom Galette, where tender leeks and earthy mushrooms mingle with creamy goat cheese, all encased in a flaky, and buttery crust. Try your hand at making this flavor packed galette and impress your friends with a luncheon by serving this iconic dish with my Fennel Pear Salad or even my Sicilian Salad. Make my Mushroom Tartine recipe for a quicker way to enjoy a creamy cheese and mushroom combo.
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Enjoy more mushrooms in recipes with my Asparagus Mushroom Soup or my Bacon and Mushroom Pasta. If you have any leftover goat cheese (because the larger pack is always a better deal) I recommend making a batch of my Dates stuffed with goat cheese!
Ingredients
Use you favorite type of mushroom to customize this Leek Mushroom Galette recipe. Combine different types like cremini, white button or shitake to change the flavor profile of this recipe. Scroll down to see what I used to make this recipe.
- Flour
- Butter
- Sour Cream
- Apple Cider Vinegar
- Shallot
- Leeks
- Cremini Mushrooms
- Boursin Cheese
- Plain Goat Cheese
- Lemon
- Everything bagel seasoning (amazon affiliate link)
See recipe card for quantities.
How to make Leek Mushroom Galette
Start by making your dough so that it can chill while you make the fillings. Preheat your oven to 400F and line a baking tray with parchment paper.
Use a pastry cutter (affiliate link) or clean hands to break apart the butter in the flour mixture, into a small crumb. Gently stir in the wet ingredients until the dough comes together. Wrap tightly with plastic wrap and refrigerate.
While the dough is chilling, cook the mushrooms and leek in a large frying pan with butter and olive oil. Cook down the mushrooms until most of their liquids have evaporated. Remove from the heat and reserve.
Combine the Boursin cheese, the goat cheese, and the lemon juice in a bowl. Mix well until the filling is smooth.
Roll out the chilled dough on a floured surface. Try to roll out the dough as even as possible in order to get a 15-inch in diameter circle.
Carefully transfer the dough to your prepared baking sheet. Center the dough on the sheet even if the sides go over the pan, they will be folded in later.
Spread the cheese filling evenly in the center of the dough with a rubber spatula or a small icing spatula (affiliate link), leaving a 2-3 inch edge all around.
Place the cooked Leek and Mushroom mixture over the cheese filling, making sure to keep the same surface area.
Fold over a 4-inch piece of the dough border over the filling. Continue doing so, a section at a time, overlapping on the last section, until all sides are folded in.
- Make a quick egg wash with an egg and a teaspoon of milk or water.
- Use a pastry brush (affiliate link) to spread a thin layer of egg wash on the dough border.
- Sprinkle Everything Bagel Seasoning (affiliate link) on the egg wash.
Place the Leek Mushroom Galette into the preheated 400F oven. Bake for 15 minutes and then rotate the tray. Bake for another 10 minutes or until the crust is golden. Remove from the oven and let rest for 5-10 minutes before slicing into it.
Substitutions and Variations
- Mushrooms - Use a combination (or just one) of your favorite mushrooms, like white button, cremini, shitake or oyster.
- Premade pie crust - You can use 2 frozen pie crust bottoms to make this recipe. Let them thaw completely so that you can fold the side in. Split the fillings evenly between the two by following the same steps, and bake them directly in their foil pans.
- Skip the leeks - I have made this recipe in the past by only using 1 ½ pound of mushrooms and skipping the leeks. Follow the same steps and it will still be a delicious dish!
Storage
Store any leftover Leek Mushroom Galette in airtight containers and refrigerate for 2-3 days, for a no-fuss lunch in hurry. Reheat in a toaster oven or oven, to keep a flaky crust. Use a microwave to heat it up but be aware that the dough might become soft.
Recipe
Leek Mushroom Galette
Ingredients
Mushroom Filling
- 1 tablespoon Olive Oil
- 2 tablespoon Butter
- 1 pound Cremini Mushrooms halved and sliced
- 2 large Leeks trimmed and thinly sliced (see notes)
- ½ teaspoon Salt
Cheese Filling
- 150 grams Boursin Cheese (Garlic and Fine Herbs)
- ½ cup Goat Cheese (plain or flavored)
- 2 tablespoon Lemon Juice from 1 lemon
Crust Dough
- 1½ cup All-Purpose Flour
- ½ teaspoon Salt
- ½ cup Cold Butter
- ¼ cup Sour Cream or Greek Yogurt
- 1 tablespoon Apple Cider Vinegar or White Vinegar
- ⅓ cup Cold Water
Toppings
- 1 large Egg for egg wash
- 1 tablespoon Everything Bagel Seasoning or other seeds like poppy and sesame
- 2 tablespoon Fresh Parsley chopped for garnish
Instructions
- Preheat your oven to 400F with a rack in the middle position. Line a baking sheet with parchment paper.
Start by making the Crust Dough
- Mix together the flour and salt in a large bowl. Cut the cold butter into the flour mixture with a pastry blender or with clean hands, until having a fine crumb mixture.
- Make a well in the center of the flour butter mixture. Place the sour cream, water and vinegar in the center. Mix the wet ingredients together and then bring in the flour mixture to the center and folding until just combined. Do not over mix to prevent a tough dough.
- Bring the dough together with your hands to form a small disk. Wrap the dough tightly in plastic wrap and place in the refrigerator while you make the filling.
Make the Mushroom filling
- Place a large frying on medium-high heat. Melt the 2 tablespoon of butter with olive oil in the pan. Add the sliced leek and mushrooms with the salt and cook until the mushrooms have released their liquids and they have mostly evaporated.
Make the Cheese Filling
- Stir together the Boursin and the goat cheese with a spoon or rubber spatula until smooth. Add the juice of a lemon (or 2 tbsp) into the cheese and mix it in until well incorporated. Set aside.
Assemble the Galette
- Remove the dough from the plastic wrap and plate it on a floured surface. Roll it out into a circle of 14 to 15 inches in diameter. It helps to flip over the dough and rotating it in quarter turns, while lightly flouring your surface, in order to get an even circle.
- Carefully transfer the rolled dough to the lined baking tray, lining up the center of the dough with the center of the baking tray. The sides of the dough might go over the tray, but they will be folded in later.
- Spread the cheese filling evenly in the center of the dough, leaving a 3 inch border of dough all around.
- Place the mushroom filling on top of the cheese, making sure to stay on the same surface area as the cheese filling.
- Fold over a 4-inch piece of the border dough over the filling. Continue doing so, a section at a time, overlapping on the last section, until all sides are folded in.
- Mix together the egg with a tablespoon of water or milk to make an egg wash. Brush some of the egg wash on the crust. Sprinkle the crust with the Everything Bagel Seasoning.
- Bake the galette in the preheated oven for 15 minutes. Turn the tray around and keep baking for another 10 minutes, or until the dough golden brown.
- Remove from the oven and let rest 5-10 minutes before cutting into it.
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