Mushroom and Caramelised Leek Galette

Introduction

As the temperature drops and the crispness of autumn fills the air, there is an undeniable urge to seek warmth and comfort in every aspect of life, especially when it comes to food. A chilly weekend presents an ideal opportunity to indulge in the art of cooking, allowing the soothing aromas and delightful flavors to fill your home. If this weather got you feeling in a mood to turn on some easy music and enjoy pooring your heart into making something delicious, let me introduce you to the galette.

Whether you simply feel like putting something special on the table, or you're looking for something to bring to your friendsgiving potluck, galettes are your gateway into showing off that you cooked something from scratch. The dough for this recipe comes together very easily, but feel free to swap it for a pre-made crust if you're short on time. This recipe may seem like a lot, but the steps to make the layers are actually rather fast and easy.

This Mushroom and Caramelised Leek version of the galette consist of three parts: A hearty, crunchy, whole-wheat crust, a cheesy almond spread for the top layer to land on, and a sweet and savoury mix of garlicky mushrooms and leeks, caramelised to perfection. The combination of layers brilliantly balances the earthiness of mushrooms, the sweetness of the leeks and the heartiness of the umami almond spread, resulting in a delightful meal that warms both the heart and the stomach.

Whole-Wheat Crust Dough

Ingredients:

• 1 1/4 cups (150 g) whole wheat flour

• 1/4 tsp salt

• 1/2 tbsp sugar

• 1/4 cup (60 ml) extra virgin olive oil

• 1/4 cup ice-cold water

Method:

1. In a medium bowl, whisk together the flour, salt, and sugar.

2. Pour in the olive oil and use a fork or your fingers to mix until the flour looks crumbly and moistened — like coarse sand.

3. Gradually add ice water, one tablespoon at a time, mixing gently until the dough begins to hold together. Avoid overworking the dough to maintain a tender texture.

4. Form the dough into a disk, wrap in parchment or beeswax wrap, and refrigerate for 30 minutes (this helps the flour hydrate fully and makes rolling easier).

Cheesy, Herby Almond Cream

While the dough chills in the fridge, you can move on to making the almond cream.

Ingredients:

• 1 cup raw almonds (swap for sunflower seeds, if you're allergic)

• 1 cup boiling water for soaking

• 2 tbsp nutritional yeast

• 1 tbsp miso paste (white or yellow is best)

• 1 tbsp lemon juice (or apple cider vinegar)

• 2 tbsp olive oil

• 1/2 tsp salt (adjust to taste)

• 1/4 tsp garlic powder

• 1–2 tsp dried thyme (or 4-5 sprigs of fresh thyme leaves if you have them)

• 3–5 tbsp warm water (to adjust consistency)

Method:

1. Pour boiling water over the almonds and let sit for 10–15 minutes (or soak in cold water overnight).

2. Drain the almonds and slip off the skins. They pop off easily once soaked.

3. Add the peeled almonds to a blender or food processor with nutritional yeast, miso, lemon juice, olive oil, salt, garlic powder (if using), and thyme.

4. Blend while slowly adding warm water until it becomes a smooth, thick, spreadable paste — similar to ricotta or cream cheese.

Set aside while you work on the mushroom and leek filling.

Mushroom & Leek Filling

Ingredients:

• 2 tablespoons olive oil or unsalted butter

• 1 large leeks, cleaned and sliced (white and light green parts only)

• 400 grams of mushrooms (cremini or white button mushrooms work great), thinly sliced

• 3 cloves of garlic, minced

• Salt and pepper, to taste

• 1 tablespoon balsamic vinegar

Method:

1. Heat the olive oil or butter in a large skillet over medium heat. Add the sliced leeks and a pinch of salt, stirring occasionally to ensure they cook evenly. The leeks should caramelise withing 10 to 15 minutes.
   NOTE: You can cheat-caramelise as well, though the flavour will be a little less intense. When cooking the leeks on medium-high heat, add a splash of water when brown bits start sticking to the bottom. This loosens up the caramelised bits and distributes the flavour throughout the pan.

2. Once the leek as golden, add in the garlic and mushroom. Cook for another 5-7 minutes until the mushrooms are starting to brown as well.

3. In the final minute, add in some balsamic vinegar. This balances out the deep, earthy flavours.

Let's finish this galette!

1. Preheat your oven to 400°F (200°C).

2. Sprinkle your working surface with flour to avoid the dough from sticking to it. Roll out the chilled dough into a 10-12 (25 cm) inch-sized disc. Then, transfer to a flat baking tray, lined with parchment paper.

3. Distribute the almond spread on the dough, leaving about an inch (2-3 cm) of space around the edges.

4. Spread the mushroom and leeks on top of the almond layer.

5. Fold in the edges of the dough to make a crust that wraps around the edges of the filling to make a rustic-looking pie.

6. Bake for 35-45 minutes, until the edges are golden and crispy.

You can do an endless variety of galettes, based on this recipe. The dough and heart almond spread allow for a wide variety of fillings. You could try layering sliced celery root and potatoes, for example. Or aubergine, zucchini and tomato, just to name a few delicious alternatives. You are guaranteed to impress whomever you serve this to!

Happy baking! I'm happy you're here :)