Ingredients Jump to Instructions ↓

  1. 3/4 cup whole-wheat pastry flour

  2. 3/4 cup all-purpose flour

  3. 1 1/2 teaspoons baking powder

  4. 1/4 teaspoon salt

  5. 1/2 cup 1% cottage cheese

  6. 1/4 cup canola oil

  7. 1/4 cup 1% milk

  8. 1 1/2 teaspoons sugar

  9. 1 egg mixed with

  10. 1 tablespoon water for glaze For Filling:

  11. 1 tablespoon extra-virgin olive oil

  12. 2 cups sliced leeks (about 2 large) (see Tip)

  13. 12 ounces cremini or baby bella mushrooms, wiped clean and sliced (6 cups)

  14. 1 large egg

  15. 1/3 cup reduced-fat sour cream

  16. 1/2 teaspoon salt, or to taste Freshly ground pepper to taste

  17. 1/2 cup scallions chopped

  18. 1/4 cup chopped fresh parsley Tip: To clean leeks: Trim off fuzzy root and dark green stems. With a sharp knife, cut several incisions in the leek's stem end to open it up like a fan. Soak in water for several minutes, then swish to dislodge dirt. Repeat until no grit remains.

Instructions Jump to Ingredients ↑

  1. To prepare crust: Whisk whole-wheat flour, all-purpose flour, baking powder and salt in a medium bowl. Puree cottage cheese in a food processor. Add oil, milk and sugar; process until smooth. Add the dry ingredients and pulse 4 to 5 times, just until the dough clumps together. Turn out onto a lightly floured surface and knead several times, but do not overwork. Press the dough into a disk, dust with flour and wrap in plastic wrap. Refrigerate for at least 20 minutes. Meanwhile, prepare filling: Heat oil in a large nonstick skillet over medium-low heat. Add leeks and cook, stirring often, until tender, 3 to 5 minutes. (Add water, if necessary, to prevent scorching). Add mushrooms and increase heat to medium-high; cook, stirring occasionally, until the mushrooms are tender and the liquid has evaporated, 3 to 4 minutes. Let cool. Whisk egg, sour cream, salt and pepper in a large bowl. Add scallions, parsley and the mushroom mixture; toss to coat. To assemble & bake galette: Preheat oven to 400°F. Coat a baking sheet with cooking spray. On a lightly floured surface, roll dough into a rough 15-inch circle about 1/4 inch thick. Roll it back over the rolling pin and transfer to the prepared baking sheet. Spread the filling over the dough, leaving a 2-inch border all around. Fold the border up and over the filling to form a rim, pleating as necessary. Brush egg glaze over the rim. Bake the galette until the crust is golden, 25 to 35 minutes. Let cool on the baking sheet on a wire rack for 5 minutes. Slide onto a serving platter and serve hot or at room temperature.


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