This rustic savory tart is ideal for casual winter gatherings, and as it contains no meat, it will please any vegetarians in the group. The galette can be served at room temperature or made ahead and reheated, so it is also a practical choice for taking to a potluck.
Tender puff pastry makes this tart exceptionally delicate and flaky. Preparing puff pastry from scratch involves rolling and folding the dough repeatedly to create multiple layers—a time-consuming procedure that requires some skill.
Fortunately, high-quality frozen puff pastry is available in specialty grocery stores. (I purchase it at City Market in Burlington,) Although it is expensive, I recommend that you choose Dufour Pastry Kitchens Classic Puff Pastry, which is made with butter, rather than the more mainstream Pepperidge Farm brand, made with margarine.
The frozen puff pastry must be thawed in the refrigerator, and it will take two-three hours, so plan accordingly. I find it practical to thaw the pastry overnight.
Using the handy shortcut of frozen puff pastry, this galette comes together easily and quickly. Profitez-en!
Ingredients
1 (14-ounce) package frozen puff pastry
2 tablespoons extra-virgin olive oil, divided
2 cups sliced cleaned leeks (about 4 medium; white and pale green parts only) (see Tip)
12 ounces cremini or baby bella mushrooms, stem ends trimmed, cleaned, patted thoroughly dry, and sliced (6 cups)
1 large egg
⅓ cup crème fraîche or sour cream
½ teaspoon salt, or to taste
Freshly ground pepper, to taste
½ cup chopped scallions
¼ cup chopped fresh parsley
All-purpose flour for rolling
1 egg mixed with 1 tablespoon water, for glaze
Preparation
1. Thaw the frozen puff pastry according to package directions.
2. Preheat the oven to 400ºF. Line a large rimmed baking sheet with parchment paper.
3. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the mushrooms and cook, shaking the pan or stirring occasionally, until browned and tender and the liquid has evaporated, 4 to 6 minutes. Transfer to a large bowl.
4. Add the remaining 1 tablespoon oil to the pan and reduce the heat to medium-low. Add the leeks and cook, stirring often, until tender, 5 to 10 minutes. Add a little water, if necessary, to prevent scorching. Transfer to the bowl with the mushrooms. Let cool.
5. Whisk the egg, crème fraîche (or sour cream), salt, and pepper in a small bowl. Add to the mushroom mixture, along with the scallions and parsley; toss to coat. 6. Carefully unroll the puff pastry onto a lightly floured clean work surface. Using a lightly floured rolling pin, roll the pastry into a 15-inch square, about ¼-inch thick. With a sharp knife, trim the corners to make a rough 15-inch circle. (Save the scraps for other uses.) Roll the pastry back over the rolling pin, brushing off any excess flour, 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 some of the egg glaze over the rim.
7. Bake the galette until the crust is golden, 30 to 40 minutes. Let the galette cool on a baking sheet set on a wire rack for 5 minutes. Slide the galette onto a serving platter and serve hot or at room temperature.
Makes 6-8 servings.
Make-Ahead Tip: Refrigerate the galette for up to 2 days. Reheat at 350°F for about 15 minutes.
Cleaning Leeks Tip: Leeks harbor a fair bit of grit between the layers, so it is important to clean them thoroughly. Trim the fuzzy root end and the green stems. Use only the white and pale green portions. With a sharp knife, make several incisions in the leek’s stem end to open it up like a fan. Soak the leek in a large bowl of water for several minutes, then swish to dislodge the dirt. Repeat this process until the water runs clear and no trace of grit remains between the layers.
Crème Fraîche Tip: Crème fraîche is a cultured cream that is popular in France. It has a thicker consistency and a tangier flavor than regular heavy cream. Vermont Creamery’s crème fraîche is available in many local markets.
Patsy Jamieson