Mushroom and Leek Galette with Gorgonzola

Name: Mushroom and Leek Galette with Gorgonzola
Yield: Serves 6
Ingredients: 1 1/4 cups (6 1/4 ounces), all-purpose flour; 1/2 cup (2 3/4 ounces) whole-wheat, flour; 1 tablespoon, sugar; 3/4 teaspoon, salt; 10 tablespoons, unsalted butter, cut into ½-inch pieces and chilled; 7 tablespoons, ice water; 1 teaspoon, white vinegar; 1 1/4 pounds, shiitake mushrooms, stemmed and sliced thin; 5 teaspoons, olive oil; 1 pound, leeks, white and light green parts only, sliced ½ inch thick and washed thoroughly (3 cups); 1 teaspoon, minced fresh thyme; 2 tablespoons, crème fraîche; 1 tablespoon, Dijon mustard; , Salt and pepper; 3 ounces, Gorgonzola cheese, crumbled (3/4 cup); 1 , large egg, lightly beaten; , kosher salt; 2 tablespoons, minced fresh parsley

137 comments

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

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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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