Leek Comté Galette

Leek Comté Galette

Prep Time: 40 minutes

Cook Time: 35 - 45 minutes

Servings: 6 - 8

Ingredients:

Mushroom ricotta filling

• 6 oz crimini mushrooms, cleaned and sliced
• 2 small shallots, diced
• ⅓ cup whole milk ricotta
• 1 tbsp chopped thyme
• 2 tbsp chopped parsley
• Zest of 1 lemon
• Pinch of nutmeg
• 1 tbsp olive oil
• Salt and pepper

Braised leeks

• 3 leeks, cut into ½ - ¾ inch rounds
• 1 tbsp olive oil
• ¼ cup water
• ¼ cup dry white wine
• Salt and pepper

To assemble

• 1 recipe rough puff pastry, or sheet of store-bought puff pastry
• 1 egg, yolk and white, divided
• ½ tbsp Dijon mustard
• 1 ½ oz Comté cheese, grated

Directions:

1. RICOTTA MUSHROOM FILLING: Heat olive oil in a cast iron pan over medium-high heat. Once hot, add the crimini mushrooms.
2. Toss to coat and leave undisturbed for a few minutes. Once the moisture from the mushrooms is released and nearly evaporated, add salt and mix. Continue cooking until mushrooms are lightly golden.
3. Add the shallots and thyme, adjusting for salt as needed. Cook for an additional 5-6 minutes and remove from the pan to cool.
4. In a bowl, combine the cooled mushroom mixture with ricotta, parsley, lemon zest, nutmeg, and a pinch of salt and pepper. Mix to combine.
5. CARAMELIZED LEEKS: In a medium saucepan, heat olive oil on medium heat.
6. Add the leek rounds and a pinch of salt and pepper. Cook 3-4 minutes on each side until lightly golden.
7. Once golden, add the wine and cook until the wine is nearly gone.
8. Add ¼ cup water and continue to cook, uncovered, until soft and translucent. Add more water if needed to prevent burning. Set aside.
9. ASSEMBLE AND BAKE: Preheat the oven to 425°F (218°C). If using a pizza stone or cast iron, place it in the oven to preheat as well.
10. Roll out the rough puff pastry dough into a 14-inch diameter circle between two pieces of parchment paper or on a lightly floured surface.
11. Brush the dough with the egg white, leaving a 2-inch border on the outside. Allow a minute or two to dry; this will act as a barrier between the pastry and the filling's moisture.
12. Brush a thin layer of Dijon mustard over the egg white.
13. Place shredded Comté cheese on top, followed by the ricotta mixture, and then the leeks.
14. Fold the dough border over the filling, overlapping the dough every 2-3 inches and gently pinching to secure.
15. Brush the top of the crust with the egg yolk and sprinkle with flaky salt.
16. Transfer the galette onto the pizza stone or a baking sheet.
17. Bake for 10 minutes, then turn the oven down to 375°F (190°C) and bake for another 25-35 minutes until the pastry is a deep golden.
18. Cool for 15-20 minutes before slicing and serving.