Mushroom and Leek Galette with Gorgonzola

From Simple & Satisfying Vegetable Mains

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,...

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, and we used butter rather than shortening. To punch up its flaky texture and introduce more structure, we gave the crust a series of folds to create numerous interlocking layers. And to make the filling both flavorful and well bound, we paired mushrooms and leeks with rich, potent binders like Gorgonzola cheese and crème fraîche.

Mushroom and Leek Galette with Gorgonzola