Leek Mushroom Galette (with Chicken Option)
This is one of our vegetarian/meat combo dishes. I prefer the one with the mushrooms, while I made one with chicken for my hubby.
Servings 2
Calories 740kcal
Ingredients
- 1 big sheet puff pastry (scroll down to note of making your own)
- 3 cups leek chopped
- 1 cup onion chopped
- 1 clove garlic mined
- 2 cups spinach
- pinch dried thyme
- 8 oz mushrooms or skinless chicken breast cut into small pieces
- 1/2 cup grated mozzarella cheese divided
- 1 egg yolk only
- 1-2 cups salad greens of your choice
- 1/2 cup cherry tomato halved
Instructions
- In a skillet, heat cooking oil over medium heat. I used ghee/clarified butter to add an extra buttery flavor.
- Saute onion for 2 minutes, while stirring. Add garlic and cook for another 2 minutes.
- Add mushrooms and cook 2-3 minutes, while stirring.
- Add leek and season with thyme, salt and black pepper to taste. Stir well. Cover and cook until leek has softened. This will take about 5-8 minutes. Add a little more butter if needed. Stir occasionally.
- Last 2 minutes add spinach. Remove from heat and allow to cool. Add half of the cheese.
- Preheat oven to 400F or 200C.
- Make discs from dough. Divide leek-mushroom/chicken mixture over the discs. Fold and top with remaining cheese.
- Brush the pastry with egg yolk and bake in the oven for 25-30 min.
- Serve with green salad and cherry tomatoes on the side.
Notes
- The recipe makes 2 small or 1 big galette each.
- Chicken-version: my hubby doesn’t like mushrooms, so I made another variation with chicken pieces instead of the mushrooms for him. Do exactly the same but leave out mushrooms (or add less). Cook chicken in a separate pan. Combine with the veggie mix when browned. Allow to cool before adding to the pastry.This is how the different fillings looked like:
- Feeling adventures and want to make your own puff pastry? Click here to get my recipe.