Creamed Leek and Mushroom Galette
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1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon kosher salt
2/3 cup (10.5 Tbs) chilled unsalted butter, cut into small pieces
1 tablespoon apple cider vinegar
1/4 cup ice water
Egg wash (1 egg beaten with 1 tbs water), for baking (optional) 


2 lbs assorted mushrooms of choice (I used a mixture of cremini, shitake, oyster, and shimeji)
3 cloves of garlic, chopped
2 tsp chopped fresh Thyme, plus a few sprigs for garnish
4 tbs unsalted butter, divided
4 large leeks, white and light green parts only
1/2 cup water or broth
1/2 cup whipping cream
1/4 tsp (or a generous pinch) ground nutmeg
1/2 tsp lemon juice
Salt & Pepper



Pulse both flours and salt in a food processor to combine. Add butter in a few small pieces at a time and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining. Alternately, if you don’t have a food processor, mix the dry ingredients in a bowl and cut in the butter with your hands, breaking the butter up with your fingers. 

Drizzle the mixture with the apple cider vinegar and up to ¼ cup ice water and pulse a few times until just barely incorporated, or if mixing in a bowl, combine with a fork. You can add more ice water by the tablespoonful if needed, but just until a dough barely comes together; lightly knead and fold until no dry spots or clumps of flour remain. There should still be visible bits of butter that haven’t been mixed in completely. 

Pat into one large disk and wrap in plastic, or if making individual gallettes, cut that large disk into four quarters and shape each quarter into a disk and wrap individually. For the small disks, chill for 1 hour; for one large disk, chill at least 2 hours.  

NOTE: To save time, this dough can be made up to 2 days ahead. Keep in the fridge and remove 15 mins before you want to use so it’s pliable but cold. 


Start with your leeks by slicing them in half lengthwise, and if they have a particularly large stalk, in half again to create quarters. Slice thinly, in 1/4 inch thick slices. 

Melt 2 Tbs of the butter in a skillet on medium heat, and cook until the leeks are wilted and beginning to slowly caramelize, about 10 minutes. 

Add the water or broth and cream, along with the nutmeg, 1/2 tsp each of salt and pepper, adding more salt to taste.  

Cook, stirring somewhat often, until the liquids are mostly absorbed and the mixture is thick. (You should be able to drag a spatula through the mixture without it filling in). Taste and adjust seasoning if necessary. Remove from heat and stir in the 1/2 tsp of lemon juice, starting with just a drop or two and tasting. 

Transfer creamed leeks to a shallow bowl and set aside to cool. 

Prep your mushrooms by brushing with a damp paper towel, removing undesired stems, or in the case of shimeji mushrooms, separate them into individual stalks, but keep the stem. Chop large mushrooms like Oyster into smaller pieces and slice cremini and shiitakes as desired. Remember they will shrink some when you pan sauté and bake them. 

Melt the remaining 2 tbs of butter in the pan on medium heat, and add the mushrooms.  Cook for roughly 5 minutes until you can see that the water has been released from them and they are just beginning to brown.  Add the chopped thyme, garlic, and salt and pepper to taste, stir a few times, and remove from heat.  


Preheat Oven to 400 degrees F / 200 C. 

Remove a large piece of parchment and place on a flat surface.  Lightly flour the surface of the parchment. 

Roll out the dough disks, (one at a time) trying to keep them as circular as possible, until they are 1/8th to 1/4 inch thick. Fill the center of each with 1/4 of your creamed leek mixture, spreading it in an even layer, but leaving a 1.5 inch border all around. Spread 1/4 of your mushroom mixture evenly over the leeks in a single layer.  Now take the exposed crust all along the border and fold up and over towards the fillings, so the creamed leeks are now all the way to the far edge underneath your crust. Continue around the entire border.  (Don’t worry if it’s not perfect or gorgeous, the beauty of galettes is they are supposed to be rustic.)

Transfer the galette to a baking sheet and repeat the process with as many more as can fit on one sheet, or bake one at a time, if desired. Keep the baking sheet in the fridge while you get the others ready so the crust stays cold. 

Before baking, brush the crust with the egg wash, one egg mixed with 1 tbs of water. (This will give the crust a beautiful golden color as it bakes, but it’s not a necessity if you have an egg allergy or aversion. There are many suggestions online as far as substitutes go to fit your dietary needs.)

Bake for 20-25 minutes for small galettes, (35-40 for one large), or until the crust is golden brown and cooked through. Rotate the pan once during baking, about halfway through to ensure even results. 

Serve warm, as is, topped with your favorite herbs, or with fried or poached eggs, as we enjoyed. 

Serves 4 as a complete meal or 8 as part of a larger meal or appetizer.

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