Mushroom and Leek Galette with Gorgonzola

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Appears in Cook's Illustrated January/February 2012, America's Test Kitchen TV

We knew we wanted the ease of a free-form tart, but the typical delicate butter pastry just wouldn’t do. And how could we avoid a soggy vegetable filling?

SERVES6

TIME2 hours, plus 1½ hours resting

has video

WHY THIS RECIPE WORKS

To elevate our tart to entrée status, we wanted a crust that was delicate, sturdy, and flavorful, with a filling to match. To increase the flavor of the crust and keep it tender, we swapped out part of the white flour for nutty whole wheat,...

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