This rustic galette combines the earthy flavors of leeks and mushrooms with nutty whole wheat crust, all topped with melted Gruyere cheese and fresh thyme.
Ingredients: 1 cup whole wheat flour. 1/2 cup cold unsalted butter, cubed. 1/4 teaspoon salt. 3-4 tablespoons ice water. 2 leeks, thinly sliced. 2 cups sliced mushrooms. 2 tablespoons olive oil. Salt and pepper to taste. 1 cup grated Gruyere cheese. 1 tablespoon fresh thyme leaves. 1 egg, beaten for egg wash.
Instructions: Warm the oven up to 190C 375F. Pulse the flour, butter, and salt together in a food processor until the mixture looks like coarse crumbs. As you pulse, add ice water one tablespoon at a time until the dough just starts to stick together. Spread the dough out on a lightly floured surface and roll it into a disk. Put it in the fridge for 30 minutes after wrapping it in plastic wrap. Put olive oil in a pan and heat it over medium-low heat. Season with salt and pepper, then add the leeks and mushrooms. Cook for about 8 to 10 minutes, until the vegetables are soft. Put some flour on a surface and roll out the dough into a rough circle that's about 12 inches across. Place the dough on a baking sheet lined with parchment paper. Place two inches of cheese around the edges of the dough to cover half of it. Cover the cheese with the leek and mushroom mixture. Top with the rest of the cheese and the thyme leaves. Fold the dough's edges over the filling and pleat them if you need to. Use egg wash to cover the dough that is showing. If you want the crust to be golden brown and the filling to bubble, bake it for 30 to 35 minutes. Let it cool down a bit before cutting it up and serving it.
Prep Time: 45 minutes
Cook Time: 35 minutes
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