Low Fiber 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
Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb Pillsbury Best Flour All Purpose Unbleached - 5 Lb Gold Medal Enriched Bleached Presifted All Purpose Flour - 10 Lb
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½ tsp salt
½ cup (1 stick) unsalted butter, cold and cut into ½-inch cubes
Ingredient note
Butter has no fiber. Counting all uses, this recipe has about 2 1/2 tablespoons per serving, which remains within the reviewed Low Residue range. If you prefer to always avoid butter, please tap it and change its rating to Red.
3–4 tbsp ice water

For the filling

2 tbsp unsalted butter
Ingredient note
Butter has no fiber. Counting all uses, this recipe has about 2 1/2 tablespoons per serving, which remains within the reviewed Low Residue range. If you prefer to always avoid butter, please tap it and change its rating to Red.
2 medium leeks, white and light-green parts only, halved lengthwise and thinly sliced
Ingredient note
Low Residue diets limit fibrous vegetables like leeks, but only the more tender white and light green parts are used and the amount per serving is modest, so it is likely Low Residue. If you prefer to always avoid leek, please tap it and change its rating to Red.
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
Ingredient note
Plain ricotta cheese has no fiber, so it leaves very little residue. Choose a product without added fruit, seeds, or fiber. If you prefer to always avoid ricotta cheese, please tap it and change its rating to Red.

For assembly

1 tbsp olive oil

For serving

1 tbsp fresh parsley, roughly chopped (optional)
Ingredient note
Low residue diets limit leafy greens and raw herbs. The parsley here is used only as a seasoning (about 3/4 teaspoon per serving), so it is likely Low Residue. If you prefer to always avoid fresh parsley, please tap it and change its rating to Red.

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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