Low Sodium Mushroom and Leek Galette

Total time1 hr 40 min

Prep time30 min

Cook time40 min

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Ingredients

4 servings

For the crust

1 ¼ cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ cup (1 stick) unsalted butter, cold and cut into ½-inch cubes
3–4 tbsp ice water

For the filling

2 tbsp unsalted butter
2 medium leeks, white and light-green parts only, halved lengthwise and thinly sliced
12 oz cremini or button mushrooms, thinly sliced
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 tsp fresh thyme leaves
1 tsp apple cider vinegar
½ cup fresh ricotta

For assembly

1 tbsp olive oil

For serving

1 tbsp fresh parsley, roughly chopped (optional)

Instructions

1
Make the crust: Combine the flour and salt in a large mixing bowl. Add the cold butter cubes and work them into the flour using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. Drizzle in ice water 1 tablespoon at a time, stirring with a fork after each addition, until the dough just comes together when pressed — it should hold without being sticky or wet. Shape into a flat disk, wrap tightly, and refrigerate for 30 minutes.
2
While the dough chills, make the filling: Melt 2 tablespoons butter in a large skillet over medium heat. Add the leeks and salt, and cook, stirring occasionally, until softened and wilted, about 6–8 minutes.

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