Mushroom Leek Galette

Mushroom Leek Galette


  • galette crust dough (recipe below)
  • shallot jam (recipe below)
  • 6 oz goat cheese, softened
  • 4 garlic cloves, minced, separated
  • 3 thyme sprigs
  • 2 tbsp grated parmesan
  • 2 tbsp butter
  • 1 lb mixed mushrooms, thinly sliced (baby bellas, golden oysters, and blue oysters used in photos)
  • 2 handfuls of baby spinach, kale, or a mix 
  • 2 sage leaves
  • 1/2 yellow onion, thinly sliced
  • 1/2 cup gruyere, shredded 
  • salt, pepper, coriander, nutmeg
  • 1 egg beaten, for brushing the dough



  1. For the mushroom filling: Heat avocado oil in a medium saucepan and add onion. Saute until softened, then add half the garlic and sage. Cook for 1-2 more minutes. Add mushrooms to the pan and cook on medium high heat until any water in the pan has evaporated and they begin getting some color. You don't want them completely dry, but not soggy either.
  2. Season with salt and pepper to taste, and a dash of coriander and nutmeg. Add the leafy greens to the mix and cook 2 minutes, just until wilted. Set aside to cool.
  3. For the goat cheese layer: Mix the parmesan, goat cheese and thyme leaves together.         
  4. To assemble: Roll dough out into a rough circle, 1/8” thick, about 12”. Spread goat cheese mix evenly in the center of the dough, leaving 2” of room around the edges. Top with dollops of the jam, then the cooled mushroom mix. Add 1/4 cup of the gruyere around the edge of the filling. Fold dough over the filling, covering the cheese and brush with the egg wash.
  5. Bake on the center rack of the oven at 400 F for about 40-50 min, until golden brown. In the last 10 minutes, add the remaining 1/4 cup of gruyere around the edge of the filling, slightly overlapping the crust, to get extra crispy bites.
  6. Let cool 10-15 minutes before slicing, top with flaky salt if desired! 

Dough Recipe (from NYT Cooking)

  • 1¼ cups all-purpose flour (150 grams)
  • ¼ tsp fine sea salt
  • 10 tbsps. unsalted butter, cold and cut into cubes
  • 2 to 4 tbsps. ice water, as needed
  1. In a food processor, pulse together the flour and salt. Add butter and pulse until the mixture forms lima bean-size pieces. If you don’t have a food processor, I did this just fine with very cold butter and my fingers - breaking up the butter into pieces and rubbing into the dough to achieve the same effect.
  2. Slowly add ice water, 1 tablespoon at a time, and pulse/mix until the dough just comes together. It should be moist, but not wet.
  3. Turn dough out onto a lightly floured surface and gather into a ball. Flatten into a disk with the heel of your hand. Cover tightly with plastic wrap and refrigerate for at least 1 hour and up to 2 days.

Shallot Leek Jam Recipe

  • 1.5 leeks, white parts only, cut in half lengthwise, and thinly sliced
  • 2 shallots, thinly sliced
  • 3.5 tbsp granulated sugar
  • 2-3 tbsp balsamic vinegar
  1. Thinly coat the bottom of a medium saucepan with avocado oil and set over medium heat. Add leeks, shallot and a pinch of salt and mix to combine. Cover for about 10-15 minutes minutes until cooked down and softened.
  2. Add sugar and 1 tbsp of water to the mixture and turn heat to medium low. Continue cooking, mixing frequently to ensure nothing burns or sticks for about 20 minutes. If anything is sticking, add a bit of water or check to see if your heat is too high.
  3. Add vinegar, mix and continue cooking for another 15 minutes until the jam is thickened, the color has deepened, and the vinegar has cooked off slightly. Give it a taste for more vinegar or sugar if you like!

Gravy recipe (courtesy of Tara Davy)

  • Half of a yellow onion, thinly sliced or diced
  • 3-4 cloves of garlic
  • 1 lb of mixed mushrooms (pioppinos & chestnuts used in photos)
  • Approx. 1 tsp dried thyme or 2 tsp fresh
  • 1-2 tablespoons of butter
  • 1-2 tablespoons of flour
  • 1/2 cup of red wine, for deglazing
  • 1-2 cups of broth (any type)
  • 1-2 tablespoons of Worcestershire sauce
  • White pepper (optional)
  • Kosher salt, freshly ground black pepper
  1. Coat the bottom of a saucepan with high heat oil, I used avocado. Set over medium heat. Add the onion and garlic, sauté until translucent.
  2. Turn up the heat to medium/high and add the mushrooms. Add salt so the mushrooms begin to lose their moisture. At this point, add the thyme and white pepper, if using.
  3. When the mushrooms are no longer noticeably losing moisture, add in the butter. When the butter is melted, add in the flour and stir to make a roux. The mushrooms and onions should be coated in a layer of what appears to be a light batter. If the batter seems to have large chunks of flour, add more butter until the pieces have dispersed.
  4. Add in the red wine and stir vigorously. When the wine has thinned the roux, add in the chicken broth. The gravy may seem thin as this point, but it will reduce as it cooks. Turn the heat down to low and simmer covered for at least 30 minutes, up to an hour.
  5. Add the Worcestershire sauce and salt and pepper to taste. If the gravy is too thin, remove the lid and allow the gravy to further reduce. If it is too thick, add chicken broth until you reach your desired consistency. Serve with chicken, steak, pork, mashed potatoes, or anything your heart desires!

Back to blog

Leave a comment

Please note, comments need to be approved before they are published.