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Leek Mushroom Galette
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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.
Prep Time10 mins
Cook Time40 mins
Total Time1 hr 15 mins
Course: Dinner
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: