Leek & Mushroom Galette
Leek & Mushrom Galette

I get great pleasure from making galettes. The free form nature of the pie crust is especially appealing and the filling combinations both sweet and savoury are infinite. This recipe in particular often comes out at Christmas, Easter or during the first crisp evenings in the fall. The mushroom leek combination is delicious and the cream cheese pastry absolutely divine.

Leek & Mushroom Galette Essential Ingredients


Cream Cheese Crust

2 c all purpose flour
¼ tsp baking powder
¾ c cold salted butter
¼ c cold cream cheese
1 tsp cider vinegar
5 tsp milk


2 tbsp olive oil
2 tbsp butter
4 oz pancetta
1 1/2 c fresh wild mushrooms (king oyster, shiitake, cremini) thinly sliced
2 large leeks, sliced
2 shallots, diced
1/4 tsp organic sugar
1/2 c grated gruyere cheese
1/2 c grated Parmesan
1/2 tsp freshly ground white pepper

Egg Wash

1 large egg yolk
1-2 tbsp heavy cream


Preheat convection oven to 400 F.

Clean and trim wild mushrooms. Thinly slice.

Halve leeks lengthwise. Soak in cold water gently removing all dirt. Drain in a large colander, then thinly slice leeks crosswise ¼” thick.

Peel and chop shallots lengthwise.

Over a medium low heat, in a deep 12inch skillet melt butter and olive oil.

Add diced pancetta and sauté until lightly crisp, about 5 minutes. Drain pancetta and set aside.

Reserve 2 tbsp of the grease/oil in the pan, add leeks and shallots and sauté mixture, about 20-30 minutes, until soft and light golden in colour. Add sugar, stirring occasionally until leeks are golden brown and lightly caramelized. Set aside to cool.

Add 1 tbsp of butter and 1 tbsp of olive oil to pan add wild mushroom mixture, spreading into a single layer with a wooden spoon. On medium high, sauté the mushrooms and cook until until most of the mushroom liquid has evaporated. Remove mushrooms, spread out on a baking sheet set aside and cool.

Gently toss pancetta, leeks and shallots with the mushrooms. Add grated gruyere and parmesan cheese season with white pepper and until gently combine. Place mixture in the centre of the rolled out pie dough and spread evenly, leaving a 2 1/2 inch perimeter around the dough.

Whisk together the egg yolk and cream. Egg wash, the perimeter of the dough and fold the edges over until sealed.

In a convection oven bake Galette for 25-30 minutes or until golden brown. Allow Galette to cool for 5- 10 minutes then serve.

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