savory galette recipe

A free-formed tender flakey crust enclosing a luscious melt in your mouth succulent filling.  Leeks and kale marry with gruyere and rich mascarpone making the perfect balance of decadent and wholesome!

Savory Leek Galette 

¼ cups, 145 grams, all purpose flour

¼ cup, 26 grams, rye or wheat flour

teaspoon sugar

¾ teaspoon salt

unsalted butter,

water

vinegar (white

kale,

garlic,

leeks,

olive oil

salt

fresh sage, minced

parsley,

eggs, beaten

teaspoon anchovy paste (optional can sub miso paste)

dijon mustard

lemon juice

black pepper

3-4 oz Comte

mascarpone

Pulse flours, sugar, and salt in food processor to mix.

Add chilled butter pieces.  Pulse 3-4 times until butter is still the size of pinto beans.  Dump mixture out into a bowl.  Place the bowl in the fridge for about 15 minutes to get it cold.

Remove from fridge.  Add vinegar and the ice water.  Gently, carefully mix the dough just until it seems well distributed.  It will be very craggy and may have dry flour bits.

Dump the dough onto a piece of parchment or plastic wrap.  Form dough together, as best as you can, into about a 4 x 4-inch square.  Wrap up and place in the fridge for 45 minutes.

Roll out into a rectangle approximately 5 x 11.  Fold the pastry in thirds widthwise, like a business letter, resulting in 3 layers of dough.

Turn the short end toward you and repeat step 6 two more times.

After the third turn fold the dough in half.  Refrigerate for one hour or up to 3 days.

Rest the dough for 20 minutes at room temperature before rolling out.

Set oven to 425 degrees.  If using a pizza stone or cast iron pan, place in the oven now while preheating.

Saute&#8217; kale, garlic and leeks in olive oil with the 1/4 teaspoon of salt over medium heat for about 8 minutes.  Turn off heat and cover with a lid for 5-10 more minutes until tender.  Add sage and parsley.  Set aside.

Meanwhile in another bowl combine eggs, anchovy paste, dijon, lemon juice, salt, and black pepper.

Roll out dough on a piece of parchment to 1/8 of an inch thick and in an approximate 14&#8243; circle. Trim the edges of the dough with a sharp knife to allow them to puff up.

Spread mascarpone cheese on the rolled out circle, all but the outer 2 inches.

Lay filling and grated gruyere cheese on top of the mascarpone.

Whisk together egg wash.  Brush the outside 2 inches of dough with the wash.

Fold the outer 2 inches of dough in over the filling, overlapping dough every 2-3 inches gently pinching just enough to secure.

Pour the seasoned beaten egg mixture evenly over the filling.

Carefully transfer, lifting the parchment and galette onto the stone, cast iron or baking sheet.  Sliding onto a pizza peel or cutting board can help with the transfer.

Bake 10 minutes then turn oven down to 375 and bake another 25-35 minutes until puffed and the crust is golden.  Cool 20 minutes before cutting.

Leek and Kale Filling and Galette Assembly 

Looks easy and delicious! The pictures make me drool!

I made this yesterday with readymade vegan puff and it's delicious! I was pretty careless and it still turned out great—I didn't notice the miso wasn't mixed into the egg mixture until I'd poured it out, and 1/4 of the egg liquid also dripped out of the galette.

I made this today and WOW!
It turned out so delicious.
Thank you so much for this amazing blog that you are sharing. Really appreciate you.

Have made this twice now with a frozen, gluten free pie crust, and although it’s a bit of a stretch from the original galette recipe, it is still incredibly flavorful and delicious. Great for leftovers as well, since the recipe is enough for 2 pies.

Tasty flavor combination! I made this today and changed the crust recipe to work entirely with whole wheat einkorn flour. Will definitely make again.

I am so impressed w the crust! I have made puff pastry and it’s so labor and time consuming I always just buy frozen. This crust is awesome!  I made the recipe as written except I added thin slices of potato into the kale/leek mixture while it rested off heat 
Great!

This was a HIT at brunch! So tasty. I can’t wait to make this one again.

Made the Leek and Kale Galette last night for dinner not only was it easy and enjoyable to make but it tasted absolutely delicious ... the whole family enjoyed it. 
I served it with the Arugula Basil and Blackberry salad which was also amazing ... not a thing left on anyone's plate !  I'm loving your blog ... thank you !

I have made this recipe as written and then with frozen puff pastry. Both were delish!  For me, I am not sure the extra time/work of making the rough puff makes enough of a difference but it was fun to do it once?  I LOVE the filling!!!  Sometimes I add a little bit of minced preserved lemon for an extra flavor punch. Thanks for another great recipe.

Thanks Tonia! I went ahead and made it using a different rye crust recipe and leeks, kale and garlic fresh from my garden as well as eggs from our chickens. It’s fabulous! Great flavors. My family loved it. Can’t wait to make it again using the provided crust recipe now that the confusion has been resolved!  😊

Just made this and absolutely loved it, the pastry was so lovely and flakey and a wonderful filling….. will make again many times now I know how to do it!  Thank you for your recipes - I look forward to looking thru the new ones each Saturday!

I sent my husband to the store for gruyere and he came back with gorgonzola. I thought a cup of that would be way too strong, so I used 1/4 c of the gorgonzola and supplemented with 3/4 c mozzarella. It ended up with a hint of blue cheese flavor. I noticed the mascarpone, which I've never had before, is an extremely bland cheese (and at my store, I had to buy a pint). Would substituting regular cream cheese work or would it melt too easily?

It took longer than the recommended time for the pastry to brown at all, and the total "puffing" was minimal. Did I do something wrong? I did cut the edges with a sharp knife as recommended. The extra 10 min or so to brown at all meant the filling was a little overcooked. However, it all still tasted good.

Thank you very much. I am so excited to share this with the family. Merry Christmas!

Made this for dinner and it was totally amazing. I nearly doubled the amount of filling (the stirred fried greens part) just because I had the ingredients, but everything still fit with the same amount of pie crust dough - it was just that the edges didn’t fold over as much as a result which I was ok with. I also used collard and chard instead of kale because that’s what I had. A 12-in cast iron pan was perfect for the job.

This spinach, mushroom, and mozzarella galette is really delicious.

Spinach Mushroom Galette

all-purpose flour

cornmeal

eggs, divided

ice water

garlic cloves,

mushrooms (I used shiitake and baby bella)

baby spinach

kosher teaspoon salt

mozzarella, sliced into 1/4 inch rounds

parmesan

thyme

To make the crust in a food processor:...

To make the crust in a food processor: Combine the flour, cornmeal, salt, and pepper in a food processor and pulse to combine. Cut the butter into 6 pieces and add to the food processor and pulse till the butter is in small, pea-sized pieces OR add it to the mixing. Then add the egg and 1 tablespoon of the ice water and pulse again. Add 1 tablespoon of water at a time and continue to pulse till the dough comes together in a ball - it might take up to 4 tablespoons of water. Remove the dough, knead it a few times, and pat it into a disk. Cover with plastic wrap and chill it for 30 minutes.

To make the crust in a bowl: Combine...

To make the crust in a bowl: Combine the flour, cornmeal, salt, and pepper in a mixing bowl and stir to combine. Cut the butter into 6 pieces and add to the bowl and cut with a pastry cutter until the butter is pea-sized. Then add the egg and 1 tablespoon of the ice water and continue to combine with the pastry cutter. Add 1 tablespoon of water at a time and continue to combine till the dough comes together - it might take up to 4 tablespoons of water. Remove the dough, knead it a few times, and pat it into a disk. Cover with plastic wrap and chill it for 30 minutes.

Preheat the oven to 375 degrees F (190...

Preheat the oven to 375 degrees F (190 C). Remove dough from the fridge and roll out into a circle with 1/4 inch thickness on a floured surface. Place on a baking sheet.

To make the filling: Add the olive oil...

To make the filling: Add the olive oil to a large frying pan and warm it over medium heat. Add the garlic and sauté for 30 seconds, then add the mushrooms and sauté for 3 minutes. Add the spinach one handful at a time until it is all wilted. Add a sprinkle of salt and give the filling a final stir and remove from the heat.

Place the mozzarella slices around the dough, leaving...

Place the mozzarella slices around the dough, leaving a 2-inch lip on the dough (this is what you will fold over to create the crust). Then add half the mushroom spinach filling. Sprinkle half the pecorino on top, then add the rest of the filling and sprinkle the rest of the pecorino on top. Add a few bits of rosemary. Fold the edge of the dough over the filling. Beat the second egg and brush it onto the crust.

Bake for 45 minutes or until golden brown....

Bake for 45 minutes or until golden brown. Allow the galette to cool for a few minutes before serving. Add rosemary or thyme to garnish, if desired. 

https://mediavine-res.cloudinary.com/video/upload/j2pxtkksxuoqgmbicnii.mp4

This mushroom galette with mozzarella and spinach is a delicious savory galette. It's wonderfully delicious and makes for an impressive dinner party or holiday dish.

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Savory Leek Galette

Savory Leek Galette

Spinach Mushroom Galette

Top 3 savory galette recipe recipes from across the web

The most viewed savory galette recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Savory Leek Galette

Savory Leek Galette

Spinach Mushroom Galette

The most viewed savory galette recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine