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Leek & Mushroom Whole Wheat Galette

Try something a bit different this meat-free-Monday. You will be surprised how tasty this healthy and wholesome Galette is.

Leek & Mushroom Whole Wheat Galette

Makes 4

Whole Wheat Pastry
1 cup plain flour

1 cup wholemeal flour
⅓ cup parmesan cheese, finely grated
1 tsp sea salt
175g chilled butter, chopped
3 tsp fresh thyme leaves
¼ cup iced water
1 tbsp apple cider vinegar

Filling
¼ cup olive oil

1 leek, trimmed, halved lengthways and cut into 2cm slices
1 tbsp fresh thyme leaves
500g selection of mushrooms, sliced
4 cloves garlic, crushed
½ bunch silverbeet, washed, stems removed and chopped (250g trimmed)
250g sour cream
2 large eggs
1 tbsp Dijon mustard
2 tsp grated fresh nutmeg
150g fontina cheese, grated
Micro herbs or watercress, to serve

To make pastry, place flours, parmesan, salt and butter in a food processor. Pulse until just combined, then transfer to a large bowl. Using a flat-bladed knife, stir in thyme, water and vinegar until dough just comes together. Flatten into a disc. Wrap in plastic and chill until firm.

Preheat oven to 180˚C. For filling, heat 2 tablespoons oil in a non-stick pan over a medium heat. Add leeks. Cook, stirring occasionally, for 2 minutes or until just soft. Add thyme, mushrooms and garlic. Cook for 3 to 5 minutes, or until tender. Remove to a bowl. Heat remaining oil in same pan. Add silverbeet. Stir for 2 minutes until wilted. Add to vegetables. Cool. Drain.

Combine sour cream, egg, Dijon and nutmeg in a bowl. Stir into cooled filling with cheese. Divide pastry into 4. Roll each portion into an 18 to 20cm circle. Place on 2 large baking trays lined with baking paper. Spoon filling into each circle, allowing a 3cm border, then fold edges to form a crust. Bake for 25 minutes.

To serve, garnish with micro herbs.

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