Description
A rustic, savory galette made with buttery puff pastry, sautéed mushrooms, leeks, and creamy cheese. A perfect seasonal dish for brunch, lunch, or a cozy dinner.
Ingredients
- 14 oz puff pastry (thawed – Dufour brand recommended)
- 2 tbsp extra virgin olive oil
- 1 medium leek, thinly sliced (about 1 cup)
- 1 lb mushrooms (cremini + shiitake), sliced
- ½ tsp kosher salt
- ½ tsp black pepper
- 1 tbsp balsamic vinegar
- 2 tsp fresh thyme, plus more for garnish
- 4 oz goat cheese, crumbled
- 2 oz Gruyère cheese, grated (about 1 cup)
- 1 egg (for egg wash)
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Sauté leeks in olive oil until soft. Add mushrooms, salt, pepper, and cook until browned. Stir in balsamic vinegar and thyme. Let cool slightly.
- Roll out puff pastry into a 12″ round. Transfer to the baking sheet.
- Layer Gruyère, mushroom mixture, and goat cheese in center, leaving a 2″ border.
- Fold edges over filling. Brush crust with beaten egg.
- Bake 25–30 minutes, until golden brown. Garnish with thyme and serve warm.
Notes
- Let the filling cool before assembling to prevent soggy crust.
- Cut mushrooms evenly to ensure uniform cooking.
- Add sautéed spinach or caramelized onions for variation.
- Prep Time: 20 minutes
- Cook Time: 30 minutes