Mushroom & Leek Galette/Puff Pastry

Mushroom & leek galette or puff pastry tarts / Couldn’t decide if I wanted to try galette or a puff pastry tart so I opted to make both! Either way these are beautiful, savory, and loaded with caramelized mushrooms and shallots that are booming with flavor. The mixture of gruyere and parmesan really helps these flavors meld together as well. The beauty about making these are it doesn’t have to be an hour long process of making dough, chilling it, rolling it out, etc… while it is awesome to make your own pate brisee at home, you can significantly cut down on your cooking time and cheat using store bought pie crust and puff pastry sheets.

Ingredients:

-Frozen pie crust or puff pastry sheets
-6 tablespoons of butter
-Baby portobello mushrooms
-Garlic
-Shallots
-Leeks
-Gruyere cheese
-Parmesan cheese
-Fresh thyme
-1 egg

Instructions:

Thaw the pie crust or puff pastry sheets
Preheat oven to 400 degrees F
Add 4 tablespoons of butter of pan. Sauté sliced mushrooms until all of the water is evaporated and mushrooms are caramelized (approx 10 minutes). Add the garlic and sauté. Season with salt and pepper. Remove from pan and set to the side
Add the remaining 2 tablespoons of butter and some olive oil to the pan. Add shallots and cook until starting to caramelize. Then add the leeks, salt, pepper, and continue to sauté until all caramelized together.
Combine the mushroom and shallot/leeks together
For galette: carefully roll out the pie crust dough. You want to roll it out thinner but make sure it is not too thin so the galette can still hold it’s shape and the filling without breaking. Add grated gruyere cheese to the middle of the rolled out dough, leaving about a 2-inch border. Add the mushroom/leek filling. Top with grated parmesan. Add the fresh thyme on top. Gently fold the edges over, don’t worry it does not need to be super neat as we want a more rustic look to the galette. Brush a beaten egg wash onto the edges of the dough.
For puff pastry tart: carefully roll out the puff pastry sheet but again be sure to not roll it out too thin. Cut it into the the sizes you want the tarts to be (I cut 1 sheet into 4 pieces). Use a fork to puncture a few holes throughout the dough. Add the grated gruyere cheese to the middle being sure to leave a small surrounding border of dough. Add the mushroom/leek filling. Top with grated parmesan. Add the fresh thyme on top. Gently fold the edges over.
Bake for about 25-30 minutes until nice and golden brown and enjoy!