Mushroom and Leek Galette with Gorgonzola

Ingredients

• 1.25 cups all-purpose flour
• 0.5 cup whole-wheat flour
• 1 tbsp sugar
• 0.75 tsp salt
• 10 tbsp unsalted butter (cut into ½-inch pieces and chilled)
• 7 tbsp ice water
• 1 tsp white vinegar
• 1.25 lb shiitake mushrooms (stemmed and sliced thin)
• 5 tsp olive oil (divided)
• 1 lb leeks (white and light green parts only, sliced ½ inch thick and washed thoroughly (about 3 cups))
• 1 tsp fresh thyme (minced)
• 2 tbsp crème fraîche
• 1 tbsp Dijon mustard
• salt and pepper (to taste)
• 3 oz Gorgonzola cheese (crumbled (about 3/4 cup))
• 1 egg (large, lightly beaten)
• kosher salt (for sprinkling)
• 2 tbsp fresh parsley (minced)

Steps

1. 1

   Process all-purpose flour, whole-wheat flour, sugar, and salt in a food processor until combined, about 2 to 3 pulses.

2. 2

   Add the chilled butter pieces and pulse until the mixture forms pea-size pieces, about 10 pulses. Transfer the mixture to a medium bowl.

3. 3

   Sprinkle the ice water and white vinegar over the mixture. Using a rubber spatula, use a folding motion to mix until a loose, shaggy mass forms with some dry flour remaining; do not overwork the dough.

4. 4

   Transfer the mixture to the center of a large sheet of plastic wrap. Press it gently into a rough 4-inch square and wrap tightly. Refrigerate for at least 45 minutes.

5. 5

   Transfer the chilled dough to a lightly floured work surface. Roll into an 11 by 8-inch rectangle with the short side parallel to the edge of the work surface.

6. 6

   Using a bench scraper, bring the bottom third of the dough up, then fold the upper third over it, folding like a business letter into an 8 by 4-inch rectangle.

7. 7

   Turn the dough 90 degrees counterclockwise. Roll out again into an 11 by 8-inch rectangle and fold into thirds again.

8. 8

   Turn the dough 90 degrees counterclockwise and repeat the rolling and folding into thirds one last time.

9. 9

   After the final fold, fold the dough in half to create a 4-inch square. Press the top gently to seal. Wrap in plastic wrap and refrigerate for at least 45 minutes or up to 2 days.

10. 10

    Place the sliced shiitake mushrooms in a bowl, cover, and microwave until just tender, 3 to 5 minutes. Transfer to a colander to drain, then return to the bowl.

11. 11

    Meanwhile, heat 1 tablespoon of olive oil in a 12-inch skillet over medium heat until shimmering.

12. 12

    Add the leeks and minced thyme to the skillet. Cover and cook, stirring occasionally, until the leeks are tender and beginning to brown, about 5 to 7 minutes.

13. 13

    Transfer the cooked leeks to the bowl with the mushrooms. Stir in the crème fraîche and Dijon mustard. Season with salt and pepper to taste and set aside.

14. 14

    Adjust an oven rack to the lower-middle position and place a pizza stone on the rack. Heat the oven to 400°F (200°C).

15. 15

    Remove the dough from the refrigerator and let it stand at room temperature for 15 to 20 minutes to soften slightly.

16. 16

    On a generously floured work surface (using up to 1/4 cup flour), roll the dough into a 14-inch circle about 1/8 inch thick. Trim the edges as needed to form a rough circle.

17. 17

    Transfer the dough to a parchment paper–lined rimmed baking sheet. Using the tip of a paring knife, cut five 1/4-inch circles in the dough (one at the center and four evenly spaced midway from the center to the edge). Brush the top of the dough with 1 teaspoon of olive oil.

18. 18

    Spread half of the mushroom-leek filling evenly over the dough, leaving a 2-inch border around the edge. Sprinkle with half of the crumbled Gorgonzola.

19. 19

    Cover with the remaining filling and top with the remaining Gorgonzola. Drizzle the final 1 teaspoon of olive oil over the filling.

20. 20

    Grasp one edge of the dough and fold the outer 2 inches up over the filling. Repeat around the circumference of the tart, overlapping the dough every 2 to 3 inches. Gently pinch the pleated dough to secure it, but do not press the dough into the filling.

21. 21

    Brush the pleated dough with the beaten egg and sprinkle evenly with kosher salt.

22. 22

    Lower the oven temperature to 375°F (190°C). Place the baking sheet on the pizza stone and bake until the crust is deep golden brown and the filling is beginning to brown, 35 to 45 minutes.

23. 23

    Cool the tart on the baking sheet on a wire rack for 10 minutes. Using an offset or wide metal spatula, loosen the tart from the parchment and carefully slide it onto a cutting board.

24. 24

    Sprinkle with minced parsley, cut into wedges, and serve.

Notes

The dough can be made up to 2 days in advance. Using a pizza stone helps ensure a crisp bottom crust. Be careful not to overwork the dough during the folding process to maintain flakiness.

Nutrition per serving

• main
• vegetarian
• baked
• galette
• tart
• mushrooms
• leeks
• dinner