Mushroom and Leek Galette

Inspired by the open-air markets of France, this Parmesan-crusted mushroom and leek galette captures rustic charm with a touch of elegance.
Each bite tells a story of golden pastry, savory warmth, and timeless simplicity. Serve it on its own or alongside a beautiful, garden-fresh salad for a meal that feels like a love letter to the French countryside.

Instructions: Dough

• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon sugar
• 1 stick cold butter, diced
• 1/8 cup ice-cold water
• 1 cup mushrooms, washed and sliced
• 1-2 leeks, trimmed, halved lengthwise, washed, and sliced into half-moons
• 1-2 cloves garlic, minced
• 2 teaspoons salt, divided
• 1 teaspoon pepper, divided
• 1/2 bunch fresh parsley, roughly chopped
• Juice and zest of 1 fresh lemon,
• 1 tablespoon oil
• 1 cup whole milk ricotta cheese
• 1 1/2 cups grated Parmesan cheese
• 2 eggs (one for the filling, one for egg wash)

Instructions Dough:

• In a food processor or stand mixer, combine the flour, sugar, and salt. Pulse to mix.
• Add the diced butter and pulse until the mixture resembles coarse crumbs.
• With the processor running, add the water 1 tablespoon at a time until the dough forms a ball, (2-3 Tbs. water).

Instructions Dough:

• Remove the dough from the processor and place it on a floured surface.
• Knead for about 6-8 turns, then shape it into a disk.
• Wrap the dough in plastic wrap and refrigerate for at least 40 minutes.

Mushroom/Leek Ricotta Filling:

• Heat 1 tablespoon of oil in a sauté pan over medium heat. Add the mushrooms and leeks, cooking for about 10 minutes until softened.
• Add the garlic and cook for 1 more minute.
• Stir in the lemon juice and zest. Remove from heat and let cool.
• In a small bowl, whisk together 1 egg, ricotta, 1/2 of the lemon juice, 2 tablespoons fresh parsley, 1 teaspoon salt, and 1/2 teaspoon pepper.
• Fold the cooled mushroom-leek mixture into the ricotta mixture and stir well to combine.

Assembly and and Baking

• Preheat the oven to 400°F.
• Line a baking sheet with parchment paper.
• On a floured surface, roll out the dough into a 15-inch round.
• Place the ricotta-mushroom filling in the center of the dough.
• Gently fold the edges of the dough over the filling, leaving the center exposed.
• In a small bowl, whisk together 1 egg and 1 tablespoon of water to create an egg wash.
• Brush the egg wash over the folded edges of the dough and sprinkle with grated Parmesan cheese.
• Bake for 225 minutes at 400°F.
• Reduce the oven temperature to 375°F and bake for an additional 10-15 minutes.
• Remove from the oven and let cool slightly.
• Serve warm or at room temperature.