Anti Inflammatory Mushroom and Leek Galette
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Learn more →Ingredients
4 servings
For the crust
- 1 ¼ cups all-purpose flour
- ½ tsp salt
- ½ cup (1 stick) unsalted butter, cold and cut into ½-inch cubes
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 3–4 tbsp ice water
For the filling
- 2 tbsp unsalted butterChef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
- 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
- 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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