Creamy Leek and Mushroom Galette

Cooking Time

30 minutes

Prep Time

20 minutes

Serving Size

Two 9" Pie tarts

Elevate your holiday spread with this Creamy Leek and Mushroom Galette, a delightful and sophisticated appetizer that’s sure to impress your guests. The flaky, oil-based pie crust is filled with a luscious blend of sautéed leeks, earthy mushrooms, and Swiss cheese, all enhanced by the rich, sweet flavor of confit garlic. This galette is not only a feast for the eyes but also a savory treat that brings warmth and elegance to any festive occasion. Perfect for holiday gatherings, brunches, or any special event, it’s a versatile dish that combines rustic charm with refined taste.

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CONTAINS:

Dairy

Ingredients

Galette Crust

Water, boiling 1/3 cup.

Flour, All Purpose 2 1/4 cups.

Baking Powder 1/2 tsp.

Salt, table 1/2 tsp.

Wesson Canola Oil 2/3 cup.

Confit Garlic

Garlic Cloves, whole, peeled 3/4 cup.

Wesson Canola Oil 1/2 cup.

Mushroom and Leek Filling

Garlic Oil 2 tbsp.

Leeks, whites only, halved and sliced thin 1 leek.

Mushrooms, sliced 1/4" 4 cups.

Thyme, fresh, picked, rough chopped 1 tbsp.

Salt, table 1/2 tsp.

Black Pepper, ground 1/4 tsp.

Swiss Cheese, grated 2 cups.

Parsley, chopped 2 tbsp.

Lemon Juice 1 tbsp.

Method

Galette Crust

Bring a small pot of water to a boil. In a large bowl, combine flour, baking powder, and salt, mixing well to combine. Pour 2/3 cup Wesson Canola Oil over the dry mixture.

Measure out boiling water carefully into a measuring cup and pour over oil. Mix until a smooth dough is formed.

Tip: if your dough seems dry add 1-2 extra tablespoons of water one at a time.

Garlic Confit

Combine garlic and Wesson Canola Oil in a small pot and cover with a lid or foil. Use just enough oil to cover the garlic.
Cook over low heat until just a few small bubbles are visible.
Continue to cook, stirring occasionally for 60-90 minutes until garlic is a pale golden color.
Remove from heat and strain, reserving garlic and oil.

Mushroom and Leek Filling

In a large frying pan, sauté leeks with garlic oil over medium heat until just translucent and beginning to brown.
Add mushroom and thyme to the pan and cook for 4-5 minutes until the mushrooms are soft and the excess water gas evaporated.
Remove from heat.

Assembly Method

Preheat oven to 350°F.
Divide the dough balls, rollin to a 10” circle and using a pie pan as a guide cut out 9” round dough.
Transfer the dough and parchment paper onto a baking sheet.
Roughly chop and mash garlic into a paste.
Spread half of the grated cheese followed by all of the mushroom and leek filling over the garlic.
Top with remaining cheese.
Fold the edges of the dough over the filling and lightly pinch to seal.
Bake at 350°F for 30-40 minutes or until crust is cooked through and filling is bubbling.
Remove from the oven and garnish with chopped parsley and a squeeze of lemon.