Mushroom Galette
Just in time for the holidays, this savory mushroom galette is a show-stopper! Made with pie crust, sauteed mushrooms, leeks and thyme. Naturally vegan and delicious! You can enjoy it as a main dish, a side, or an appetizer.
Equipment
- Baking Pan
Ingredients
- 2 tablespoons olive oil
- 1 large leek, cleaned and finely chopped
- Salt and black pepper
- 2 garlic cloves, minced
- 1/2 teaspoon red pepper flakes
- 16 ounces mushrooms*, stemmed, cleaned and sliced
- 1 teaspoon fresh thyme leaves, from about 3-4 sprigs
- 1 9- inch round of pie dough, homemade or store-bought
- Melted butter, coconut milk, or whisked egg for crust wash
Instructions
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the leeks and a pinch of salt and cook, stirring occasionally, until the leeks have softened, about 5 minutes. Stir in the red pepper flakes and garlic.
- Add the mushrooms and cook until the mushrooms have released most of their juices, about 8-10 minutes. Stir in the thyme leaves. Season to taste, adding more salt and freshly ground black pepper as desired. I usually end up with 1/2 teaspoon total salt and 1/4 teaspoon black pepper.
- Place the pie dough on your prepared sheet pan and add the mushroom filling, leaving a 1-inch border. The mushrooms will continue to cook and shrivel in the oven, so it's OK to pile in the center. Don't roll the crust more than 9 inches in diameter. Otherwise, you will end up with not enough mushrooms to place in the center.
- Fold the edges down, slightly overlapping the mushrooms. Brush with crust wash of choice-- melted butter, coconut milk, or whisked egg. Bake for 15-20 minutes, until the crust is golden brown.
Notes
*Any kind of mushroom will work here. I used cremini to keep costs down, but you could do a variety of wild mushrooms if desired
**If you want to be fancy, you can sprinkle flaky sea salt, like Maldon, over the crust before baking!
See above for substitutions. This one is also great with cooked plant-based sausage or even shredded cheese, like fontina or gruyere for a vegetarian tart.
Nutrition
Serving: 1servingCalories: 149kcalCarbohydrates: 14gProtein: 3gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 94mgPotassium: 228mgFiber: 1gSugar: 2gVitamin A: 235IUVitamin C: 3mgCalcium: 15mgIron: 1mg