Wild Mushroom and Leek Galettes Open Faced Pies
Elevate your next meal with these irresistibly rustic Wild Mushroom and Leek Galettes, a delightful twist on open-faced pies. Featuring a flaky, buttery homemade pastry crust, these galettes are filled with a savory medley of wild mushrooms, tender leeks, and fragrant thyme, all bathed in a rich, creamy Parmesan-infused sauce. Perfectly golden and crisp from a quick egg wash, these individual pies offer gourmet flavor that’s surprisingly simple to achieve. Ideal for a cozy dinner, brunch, or even as an appetizer, these galettes are finished with a sprinkle of fresh parsley for a pop of herbaceous brightness. Impress your guests with this elegant yet approachable recipe that celebrates the earthy allure of seasonal ingredients.
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 125 grams Unsalted butter (cold, cubed)
- 60 milliliters Cold water
- 1 teaspoon Salt
- 300 grams Wild mushrooms (e.g. chanterelles, shiitake, oyster, or cremini)
- 2 Leeks (white and light green parts only, thinly sliced)
- 2 tablespoons Olive oil
- 2 cloves Garlic (minced)
- 1 teaspoon Fresh thyme leaves
- 60 milliliters Heavy cream
- 30 grams Parmesan cheese (grated)
- 1 Egg (beaten, for egg wash)
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
In a large mixing bowl, combine the all-purpose flour and 1 teaspoon of salt.
Add the cold, cubed butter to the bowl. Use a pastry cutter or your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.
Gradually add the cold water, 1 tablespoon at a time, mixing until the dough just comes together. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
While the dough is chilling, heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add the sliced leeks and cook for 5-7 minutes, stirring occasionally, until softened but not browned.
Add the minced garlic, wild mushrooms, fresh thyme leaves, 1/2 teaspoon of salt, and 1/2 teaspoon of ground black pepper. Cook for 10 minutes until the mushrooms have released their moisture and are golden brown.
Stir in the heavy cream and grated Parmesan cheese. Cook for an additional 2 minutes, then remove the mixture from the heat and let it cool slightly.
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
On a lightly floured surface, roll out the chilled dough into a large circle, about 1/4-inch thick. Cut the dough into 4 smaller circles (approximately 6 inches in diameter).
Place the dough circles onto the prepared baking sheet. Spoon the mushroom and leek mixture onto the center of each circle, leaving a 2-inch border around the edges.
Gently fold the edges of the dough over the filling, pleating as you go to create a rustic look. The center should remain exposed.
Brush the exposed dough edges with the beaten egg to help them turn golden brown during baking.
Bake the galettes in the preheated oven for 25-30 minutes, or until the crust is golden and crisp.
Remove the galettes from the oven and let them cool slightly. Garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
2419 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.9 g | 213% | |
| Saturated Fat | 88.2 g | 441% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 543 mg | 181% | |
| Sodium | 2972 mg | 129% | |
| Total Carbohydrate | 182.2 g | 66% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 10.7 g | ||
| Protein | 48.4 g | 97% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 505 mg | 39% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 1710 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
