You may recognize Hannah Crowley, the executive editor for ATK Reviews, from being one of the co-stars of our popular YouTube series, Gear Heads. Her favorite recipe is a savory pastry that any baker, from novice to expert, can easily throw together for a hearty weeknight meal.
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So Hannah, what’s your favorite ATK recipe?
Hannah Crowley: My favorite recipe is the mushroom and leek galette with gorgonzola. If you’re like me and a little pastry shy, this is the perfect dish because it’s all about that “rustic” look. You start with a semi whole-wheat crust rolled out into a large circle. Then you fill it and simply fold the edges over. So easy!
What do you love about this recipe?
HC: Some of my family, myself included, don't eat a lot of meat. So one year I decided to bring this to Thanksgiving and long story short, we had to push the meat eaters off the galette! We were like, “Hey! Save some for us!”
This recipe is great for anyone who just wants to cut back on their meat intake. It’s both delicious and hearty with enough meatiness from the mushrooms.
Any tips for first timers making this recipe?
HC: You can make the dough up to 2 days in advance which is super helpful.
Another fun tip? You use your salad spinner to clean both the leeks and mushrooms. Rather than having to brush mushrooms like newborn babies, give them a whirl in your salad spinner!
OK, I gotta ask. Do you ever riff off the recipe?
HC: Sort of. It calls for gorgonzola, but I’ll add any sort of fun and funky blue cheese I haven’t tried yet. Talk to your cheesemonger! I prefer sweeter blue cheese, but you could use something more pungent, piquant, etc. More “odor forward,” to put it lightly.
Any suggestions for serving?
HC: I mean, if you really wanted to you could serve it with a roast chicken. But I like to serve this with a simple arugula salad dressed with lemon.
So this is a savory pastry that doesn’t take much time and effort? I’m in.
HC: Yeah. OK I’ll say it: due to laziness, I love this recipe.