Mushroom And Leek Galette

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• Servings: 6
• 3/4 cup whole wheat pastry flour
• 3/4 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup fat-free cottage cheese
• 1/4 cup canola oil
• 1/4 cup skim milk
• 1 1/2 teaspoons sugar
• 1 egg, mixed with
• 1 tablespoon water, for glaze
• 1 tablespoon extra virgin olive oil
• 2 cups leeks, finely sliced (about 2 large)
• 12 ounces mushrooms, sliced (mix of cremini and potrabello)
• 1 large egg
• 1/3 cup nonfat sour cream
• 1/2 teaspoon salt (to taste)
• fresh ground pepper
• 1/2 cup scallion, chopped
• 1/4 cup parsley, chopped

Recipe

• 1 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.
• 2 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.
• 3 whisk egg, sour cream, salt and pepper in a large bowl. add scallions, parsley and the mushroom mixture; toss to coat.
• 4 to assemble & bake galette: preheat oven to 400°f coat a baking sheet with cooking spray.
• 5 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.
• 6 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.