• 2467954749minutes
  • 221calories

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Ingredients Jump to Instructions ↓

  1. 0 3/4 cup(s) whole-wheat pastry flour 3/4 cup(s) all-purpose flour 1 1/2 teaspoon(s) baking powder 1/4 teaspoon(s) salt 1/2 cup(s) 1% cottage cheese 1/4 cup(s) canola oil 1/4 cup(s) 1% milk 1 1/2 teaspoon(s) sugar 1 egg mixed with 1 tablespoon water , for glaze 1 tablespoon(s) extra-virgin olive oil 2 cup(s) sliced leeks (about 2 large) 12 ounce(s) cremini , or baby bella mushrooms, wiped clean and sliced 1 large egg 1/3 cup(s) reduced-fat sour cream 1/2 teaspoon(s) salt , or to taste Freshly ground pepper , to taste 1/4 cup(s) chopped fresh parsley

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 and 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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