Mushroom and Leek Galette with Gorgonzola | America's Test Kitchen

Name: Mushroom and Leek Galette with Gorgonzola | America's Test Kitchen
Total time: 210 min
Ingredients: 1 1/4 cups (6 1/4 ounces/177 grams) all-purpose flour; 1/2 cup (2¾ ounces/78 grams) whole-wheat flour; 1 tablespoon sugar; 3/4 teaspoon salt; 10 tablespoons unsalted butter, cut into ½-inch pieces and chilled; 7 tablespoons ice water; 1 teaspoon white vinegar; 1 1/4 pounds shiitake mushrooms, stemmed and sliced thin; 5 teaspoons olive oil; 1 pound leeks, white and light green parts only, sliced ½ inch thick and washed thoroughly (3 cups); 1 teaspoon minced fresh thyme; 2 tablespoons crème fraîche; 1 tablespoon Dijon mustard; Salt and pepper; 3 ounces (85 grams) Gorgonzola cheese, crumbled (3/4 cup); 1 large egg, lightly beaten; kosher salt; 2 tablespoons minced fresh parsley

www.americastestkitchen.com

We knew we wanted the ease of a free-form tart, but the typical delicate butter pastry just wouldn’t do. And how could we avoid a soggy vegetable filling?

Keywords

Make Ahead
Holiday
Vegetables
Vegetarian
Cheese
Easter
Savory Pies & Tarts
Main Courses

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Ingredients

1 1/4 cups (6 1/4 ounces/177 grams) all-purpose flour
1/2 cup (2¾ ounces/78 grams) whole-wheat flour
1 tablespoon sugar
3/4 teaspoon salt
10 tablespoons unsalted butter, cut into ½-inch pieces and chilled
7 tablespoons ice water
1 teaspoon white vinegar
1 1/4 pounds shiitake mushrooms, stemmed and sliced thin
5 teaspoons olive oil
1 pound leeks, white and light green parts only, sliced ½ inch thick and washed thoroughly (3 cups)
1 teaspoon minced fresh thyme
2 tablespoons crème fraîche
1 tablespoon Dijon mustard
Salt and pepper
3 ounces (85 grams) Gorgonzola cheese, crumbled (3/4 cup)
1 large egg, lightly beaten
kosher salt
2 tablespoons minced fresh parsley