Mushroom And Leek Galette

Description

This is the best savory vegetarian pie i have ever made! Found it online a couple of months ago. I'm watching what i'm eating, and the whole-wheat crust got me interested…add some fresh chives to the recipe for even more flavor!

Ingredients

• Whole Wheat Pastry Flour
• All-purpose Flour
• Baking Powder
• Salt
• Fat-free Cottage Cheese
• Canola Oil
• Skim Milk
• Sugar
• Egg
• Water
• Extra Virgin Olive Oil
• Leeks
• Mushrooms
• Nonfat Sour Cream
• Fresh Ground Pepper
• Scallion
• Parsley

Instructions

1. To prepare crust: whisk whole-wheat flour, all-purpose flour, baking powder and salt in a medium bowl
2. Puree cottage cheese in a food processor
3. Add oil, milk and sugar
4. Process until smooth
5. Add the dry ingredients and pulse 4 to 5 times, just until the dough clumps together
6. Turn out onto a lightly floured surface and knead several times, but do not overwork
7. Press the dough into a disk, dust with flour and wrap in plastic wrap
8. Refrigerate for at least 20 minutes
9. Meanwhile, prepare filling: heat oil in a large nonstick skillet over medium-low heat
10. Add leeks and cook, stirring often, until tender, 3 to 5 minutes
11. Add mushrooms and increase heat to medium-high
12. Cook, stirring occasionally, until the mushrooms are tender and the liquid has evaporated, 3 to 4 minutes
13. Let cool
14. Whisk egg, sour cream, salt and pepper in a large bowl
15. Add scallions, parsley and the mushroom mixture
16. Toss to coat
17. To assemble & bake galette: preheat oven to 400f coat a baking sheet with cooking spray
18. On a lightly floured surface, roll dough into a rough 15-inch circle about 1 / 4 inch thick
19. Roll it back over the rolling pin and transfer to the prepared baking sheet
20. Spread the filling over the dough, leaving a 2-inch border all around
21. Fold the border up and over the filling to form a rim, pleating as necessary
22. Brush egg glaze over the rim
23. Bake the galette until the crust is golden, 25 to 35 minutes
24. Let cool on the baking sheet on a wire rack for 5 minutes
25. Slide onto a serving platter and serve hot or at room temperature