Mushroom And Leek Galette Recipes

Steps:

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

Steps:

• Place dried chanterelles in small bowl. Pour enough hot water over to cover chanterelles; let stand until softened, about 30 minutes. Drain. Finely chop.
• Melt 2 tablespoons butter in large nonstick skillet over medium-high heat. Add leek and shallot; sauté 2 minutes. Add 2 tablespoons butter, then portobellos and chanterelles; sauté until tender, about 5 minutes. Add wine; simmer until liquid is reduced by half, about 2 minutes. Add 2 tablespoons goat cheese; stir until slightly thickened, about 1 minute. Season with salt and pepper. Stir in 2 tablespoons parsley. Remove from heat.
• Position rack in center of oven; preheat to 375°F. Line baking sheet with parchment paper. Roll out puff pastry sheet on floured surface to 12x12-inch square. Using 4-inch-diameter biscuit cutter or bowl as guide, cut out 4 pastry rounds. Using small cookie cutters, such as those with leaf shape, cut out decorative designs from remaining pastry, if desired. Place rounds on baking sheet, spacing apart. Spread 1 tablespoon goat cheese atop each. Spread mushroom mixture evenly atop each to within 1/2 inch of edge, dividing equally. Turn pastry edges upward slightly to hold topping in place. Place decorative pastry cutouts on baking sheet around galettes.
• Bake until pastry is puffed and golden, about 15 minutes for decorative cutouts and 30 minutes for galettes.
• Sprinkle galettes with 1 tablespoon parsley. Top with cutouts, if desired.

Steps:

• Crust:Pulse flour, sugar, and salt in a food processor until combined. Add butter and pulse until mixture resembles coarse meal and there are some small flake-size pieces and some larger pea-size pieces. Add a little of the ice water and pulse; add some more and pulse; continue until all the water is in. Now work in longer pulses, stopping to scrape sides and bottom of bowl if needed, until dough forms bumpy curds that hold together when pinched.
• Turn dough out onto a clean work surface and gently knead to bring it together. Gather into a ball, flatten into a disk, and place between two large sheets of parchment. Roll out dough to a 12-inch circle. Slide dough, still between sheets of parchment, onto a baking sheet or cutting board and refrigerate at least 2 hours or, well wrapped, up to 3 days. (Dough can also be frozen, well wrapped, up to 2 months.)
• When you're ready to use the dough, let stand on counter for a few minutes, until it's pliable enough to lift and fold without cracking.
• Filling:Place bacon in a heavy skillet and cook over medium heat, turning occasionally, until crispy and golden brown on both sides. Transfer to a paper towel-lined plate, pat dry with more paper towels, and let cool completely. Finely chop bacon or cut into slender strips. Pour off all but 1 tablespoon fat from skillet; set skillet aside.
• Preheat oven to 400 degrees with rack in center.
• Pour oil into skillet with bacon fat and heat over medium. Add mushrooms, leeks or onion, and garlic; season lightly with salt. Cook, stirring, until vegetables are softened, about 5 minutes. (Mushrooms will release liquid, and then, as you continue to cook, take it up again.) Add wine and cook, stirring and scraping bottom of skillet, until it evaporates, 1 to 2 minutes. Pour in cream and cook, stirring, until mostly absorbed. Remove from heat; stir in bacon, pepper (to taste), walnuts, 2 tablespoons cheese, and thyme. (Filling can be made ahead and refrigerated, covered, up to 3 days.)
• Peel top sheet of parchment off dough; leave dough on bottom sheet of parchment and keep on baking sheet. Scrape filling onto dough; using a spatula, spread into a 9-inch circle. Lift the bare border of dough and fold over filling. As you fold, dough will pleat on itself (don't worry about being neat or getting everything even). (Galette can be made up to this point and refrigerated for a few hours before baking; bake straight from refrigerator.)
• Bake until crust is deeply golden and filling is hot, 30 to 35 minutes. Transfer sheet to a wire rack and sprinkle remaining 2 tablespoons cheese over the filling, and if desired, the crust. Drizzle with oil, if desired. Let cool about 10 minutes or let cool to room temperature, then cut with a pizza wheel and serve. Galette is best served within a few hours of baking.