My Cozy Kitchen Secret
I love a good, simple pie. But sometimes, you want something a little more free. That’s the galette. It’s a rustic tart. You just fold the edges over the filling. No fancy pie dish needed. It feels friendly and forgiving. I still laugh at my first one. It looked a bit lopsided. But it tasted perfect.
This one is savory, not sweet. It’s filled with earthy mushrooms and sweet leeks. The Gorgonzola cheese adds a creamy, tangy punch. Doesn’t that smell amazing? This matters because cooking should feel like play, not a test. A galette is your delicious proof.
The Magic of Mushrooms and Leeks
Let’s talk about the filling. Shiitake mushrooms have a deep, woodsy flavor. Leeks are like a gentle, sweet onion. You cook them until they are soft and golden. That smell fills your whole kitchen with warmth. It feels like a hug from the inside.
Here’s a fun fact for you: *A leek is the national symbol of Wales!* People there wear them on their hats. I mix the cooked veggies with a little crème fraîche and mustard. This makes everything rich and cozy. It holds the filling together so nicely.
A Little Story About Cheese
Now, the Gorgonzola. It’s a blue cheese from Italy. I know, blue cheese can seem strong. When I was young, I was scared to try it. My grandma put a tiny crumble on a cracker for me. I was so surprised. It was creamy and sharp, not scary at all.
We use it here in small crumbles. It melts into the warm mushrooms. It makes every bite special. This matters because trying new foods is a little adventure. What’s one food you were surprised to like?
Making Your Rustic Crust
The dough might look tricky. But it’s just a simple fold-and-roll process. You do it three times. This makes the crust wonderfully flaky. Think of it like folding a letter. Then you roll it out into a big, imperfect circle. That’s the beauty of it.
You pile the filling in the middle. Then you fold the edges up and over. It looks so pretty, like a flower with pastry petals. Don’t worry about perfect folds. Rustic is the goal. Do you prefer making pretty pies or free-form ones like this?
Baking and Sharing
You bake it until the crust is a deep golden brown. The cheese will be bubbling. Let it cool for just ten minutes. This lets the flavors settle. Then sprinkle on fresh parsley for a pop of color. Slice it into wedges right on the board.
This is a wonderful meal for sharing. It feels fancy but is so simple. Serve it with a green salad. It’s perfect for a cozy dinner. What’s your favorite cozy meal to make for people you love?
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| All-purpose flour | 1 ¼ cups (6 ¼ ounces/177 grams) | For the dough |
| Whole-wheat flour | ½ cup (2¾ ounces/78 grams) | For the dough |
| Sugar | 1 tablespoon | For the dough |
| Salt | ¾ teaspoon | For the dough |
| Unsalted butter | 10 tablespoons | Cut into ½-inch pieces and chilled; for the dough |
| Ice water | 7 tablespoons | For the dough |
| White vinegar | 1 teaspoon | For the dough |
| Shiitake mushrooms | 1 ¼ pounds | Stemmed and sliced thin; for the filling |
| Olive oil | 5 teaspoons | For the filling and assembly |
| Leeks | 1 pound (white & light green parts) | Sliced ½ inch thick, washed (3 cups); for the filling |
| Fresh thyme | 1 teaspoon | Minced; for the filling |
| Crème fraîche | 2 tablespoons | For the filling |
| Dijon mustard | 1 tablespoon | For the filling |
| Salt and pepper | To taste | For the filling |
| Gorgonzola cheese | 3 ounces (85 grams / ¾ cup) | Crumble; for the filling |
| Large egg | 1 | Lightly beaten; for assembly |
| Kosher salt | For sprinkling | For assembly |
| Fresh parsley | 2 tablespoons | Minced; for garnish |
My Rustic Mushroom & Leek Tart
Hello, my dear. Come sit at the counter. Let’s make a cozy tart together. It has a flaky, buttery crust. The filling is all savory mushrooms and sweet leeks. A little Gorgonzola cheese makes it wonderfully rich. Doesn’t that smell amazing? This is perfect for a special family dinner. I love how free-form it is. No fancy pie dish needed! We just fold the edges right over the filling. It’s supposed to look rustic and homemade. I still laugh at the first one I made. The folds were a bit lopsided. But it tasted divine.
Now, the dough is a simple one. We use a mix of flours for a lovely, nutty flavor. The secret is keeping everything very cold. That’s what makes the crust so flaky. (Here’s a hard-learned tip: Grate your frozen butter on a box grater. It mixes into the flour so easily!) We’ll fold it like a letter a few times. This creates beautiful, tender layers. Then we let it rest in the fridge. This is a good time to clean the leeks. They love to hide dirt in their layers. What’s your favorite savory pie filling? Share below!
Step 1: Make your dough first. Pulse the flours, sugar, and salt in your food processor. Add the cold butter pieces. Pulse until it looks like little peas. This takes about ten quick pulses. Pour it all into a medium bowl.
Step 2: Sprinkle the ice water and vinegar over the flour mix. Use a spatula to fold it together. Stop when it looks shaggy and a bit dry. Press it into a rough square on plastic wrap. Wrap it up tight and chill it. I always set a timer for 45 minutes. This rest is very important for the dough.
Step 3: Roll and fold the dough. Flour your surface well. Roll the dough into a rectangle. Fold the bottom third up, then the top third down. Turn it and repeat this twice more. My grandson calls this “dough origami.” Finally, fold it in half to make a square. Wrap it and chill it again. You can even do this step two days ahead.
Step 4: Cook your filling. Microwave the mushrooms first to soften them. Cook the leeks and thyme in oil until they are tender. Stir in the crème fraîche and mustard. This makes a creamy, tangy sauce. Season it well with salt and pepper. Let this mixture cool a little bit.
Step 5: Assemble your tart. Roll the dough into a big, rustic circle. Transfer it to a parchment-lined sheet. Spread half the filling, then half the cheese. Repeat the layers. Now, fold the edges up over the filling. It will look beautifully messy. Brush the crust with egg and sprinkle with salt.
Step 6: Bake your creation. Bake at 375 degrees until golden brown. This takes about 40 minutes. Let it cool for just 10 minutes. Then slide it onto a board. Sprinkle with fresh parsley. Slice it into wedges and serve warm. The cheese will be wonderfully melted.
Cook Time: 35–45 minutes
Total Time: About 3 hours (includes chilling)
Yield: 6 servings
Category: Dinner, Savory Baking
Three Tasty Twists to Try
This tart is like a blank canvas. You can change it with the seasons. Here are a few fun ideas I love. They make it feel like a whole new meal.
The “Everything Green” Twist: Use asparagus and peas instead of mushrooms. Add a sprinkle of lemon zest. It tastes like spring.
The “Cozy Cottage” Twist: Swap the Gorgonzola for sharp cheddar. Add some cooked, crumbled bacon. So hearty and warm.
The “Herb Garden” Twist: Use all your fresh herbs. Try rosemary and sage with the thyme. It will smell incredible.
Which one would you try first? Comment below!
Serving It Up Just Right
This galette is a meal all by itself. But I love to add a little something on the side. A simple green salad is perfect. It cuts through the richness. A bowl of tomato soup is also lovely for dipping. For a heartier plate, add some roasted carrots.
What to drink? For the grown-ups, a glass of dry cider is wonderful. It’s crisp and pairs so well. For everyone, try sparkling apple juice with a cinnamon stick. It feels festive. Which would you choose tonight?
Keeping Your Galette Happy
Let’s talk about storing this lovely galette. Cool it completely first. Wrap slices tightly in plastic wrap. They will keep in the fridge for three days. You can also freeze the whole galette or slices. Wrap it well in foil first, then plastic. It freezes beautifully for a month.
To reheat, use your oven. Place slices on a baking sheet. Warm at 350 degrees for about 10 minutes. This keeps the crust crisp. I once microwaved a slice. It turned the crust soggy. I learned my lesson that day!
You can batch-cook the filling. Make a double batch and freeze half. This saves so much time on a busy night. Storing food well means less waste. It also means a delicious meal is always ready. Have you ever tried storing it this way? Share below!
Galette Troubles? Easy Fixes!
Is your dough too sticky? Do not worry. Just add a little more flour. Sprinkle it on your rolling pin and surface. I remember when my dough stuck to everything. A generous dusting of flour fixed it.
Are the leeks sandy? Wash them very well after slicing. Soak them in a bowl of water. The sand will sink to the bottom. This matters because grit can ruin a perfect bite.
Is your crust pale? Brush it with that beaten egg. Do not skip the kosher salt sprinkle. This gives color and a lovely salty crunch. A golden crust makes the whole dish look special. It builds your cooking confidence. Which of these problems have you run into before?
Your Galette Questions, Answered
Q: Can I make it gluten-free? A: Yes. Use your favorite gluten-free flour blend. The dough may be a bit more delicate.
Q: Can I make parts ahead? A: Absolutely. The dough can rest for two days. The filling keeps for a day in the fridge.
Q: No crème fraîche? A: Sour cream is a fine swap. It will taste just as good.
Q: Can I make it smaller? A: You can halve the recipe. Just use a smaller skillet for the filling.
Q: Any optional tips? A: Add a handful of walnuts for crunch. *Fun fact: The word “galette” just means a flat, free-form cake.* Which tip will you try first?
From My Kitchen to Yours
I hope you love making this savory tart. It is full of cozy, earthy flavors. Cooking is about sharing and trying new things. Do not be afraid if your folds are not perfect. Rustic food made with love tastes the best.
I would love to hear about your kitchen adventures. Tell me what you added or changed. Have you tried this recipe? Share your experience in the comments. Your stories make my day. Now, go preheat that oven.
Happy cooking!
—Grace Ellington.
Savory Mushroom Leek and Gorgonzola Galette
Description
A rustic, free-form tart with a flaky whole-wheat crust, filled with savory sautéed shiitake mushrooms, leeks, thyme, and creamy Gorgonzola cheese.
Ingredients
Dough:
Filling:
Instructions
- For the dough: Process flours, sugar, and salt in food processor until combined, 2 to 3 pulses. Add butter and pulse until it forms pea-size pieces, about 10 pulses. Transfer mixture to medium bowl.
- Sprinkle water and vinegar over mixture. With rubber spatula, use folding motion to mix until loose, shaggy mass forms with some dry flour remaining (do not overwork). Transfer mixture to center of large sheet of plastic wrap, press gently into rough 4-inch square, and wrap tightly. Refrigerate for at least 45 minutes.
- Transfer dough to lightly floured work surface. Roll into 11 by 8-inch rectangle. Fold into thirds like a business letter. Turn dough 90 degrees counterclockwise and repeat rolling and folding into thirds. Turn and repeat once more. After last fold, fold dough in half to create 4-inch square. Press to seal, wrap in plastic, and refrigerate for at least 45 minutes or up to 2 days.
- For the filling: Cover mushrooms in bowl and microwave until just tender, 3 to 5 minutes. Drain and return to bowl. Meanwhile, heat 1 tablespoon oil in skillet. Add leeks and thyme, cover, and cook until tender and beginning to brown, 5 to 7 minutes. Transfer to bowl with mushrooms. Stir in crème fraîche and mustard. Season with salt and pepper to taste. Set aside.
- To bake: Adjust oven rack to lower middle position, place pizza stone on rack, and heat oven to 400°F. Let dough stand at room temperature for 15-20 minutes. Roll out on floured surface to a 14-inch circle. Transfer to parchment-lined baking sheet. Cut five ¼-inch circles in dough. Brush dough with 1 teaspoon oil.
- Spread half of filling over dough, leaving 2-inch border. Sprinkle with half of Gorgonzola, cover with remaining filling, and top with remaining cheese. Drizzle remaining 1 teaspoon oil over filling. Fold up outer 2 inches of dough over filling, pleating every 2-3 inches. Brush dough with egg and sprinkle with kosher salt.
- Lower oven temperature to 375°F. Bake until crust is deep golden brown and filling is beginning to brown, 35 to 45 minutes. Cool on baking sheet on wire rack for 10 minutes. Loosen tart from parchment, slide onto cutting board. Sprinkle with parsley, cut into wedges, and serve.
Notes
- For a stronger flavor, use a more robust blue cheese like Roquefort. A pizza stone helps create a crisp bottom crust, but you can bake directly on the baking sheet if needed. The dough can be made up to 2 days in advance.