Mushroom and Leek Galette
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup low-fat cottage cheese
1/4 cup vegetable oil
1/4 cup low-fat milk
1 1/2 teaspoons sugar
1 lrg egg white for glaze
1 tablespoon olive oil
4 mediums leeks, sliced (2 cups)
(white and light green parts only)
12 ounces cremini or baby bella mushrooms, sliced (6 cups)
1 lrg egg
 cup reduced-fat sour cream
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 bn scallions, sliced (1/3 cup)
(white and light green parts only)
1/4 cup chopped fresh flat-leaf parsley

Preparation

1 PREPARE CRUST: In medium bowl, whisk together flour, baking powder and salt. 2 In food processor, process cottage cheese until pureed. Add oil, milk and sugar and process until smooth. Add flour mixture and pulse 4 to 5 times, just until dough clumps together. 3 Turn dough out onto lightly floured surface and knead several times; do not overwork. Press dough into a disk. Dust lightly with flour and wrap in plastic wrap. Refrigerate at least 20 minutes. 4 Meanwhile, in large nonstick skillet, heat oil over medium heat. Add leeks and cook, stirring often, until tender, 4 to 5 minutes, adding a little water if necessary to prevent scorching. Add mushrooms, increase heat to medium-high and cook, stirring, until mushrooms are tender, 3 to 4 minutes. Remove from heat and cool completely. 5 Preheat oven to 400F. Coat baking sheet with cooking spray. In large bowl, whisk together whole egg, sour cream, salt and pepper. Add scallions, parsley and cooled leek mixture; mix well. 6 On lightly floured surface, roll out dough into 15-inch circle about 1/4-inch thick. Roll dough back over rolling pin and transfer to prepared baking sheet. 7 Spread leek mixture over dough, leaving 2-inch border around edges. Fold dough border up and over filling, pleating as necessary. 8 In small bowl, combine egg white with 1 tablespoon water; stir briskly with fork. Brush over rim of crust. 9 Bake until crust is golden, 30 to 35 minutes. Transfer baking sheet to wire rack and let cool 5 minutes. Carefully slide galette onto platter and serve hot or at room temperature.

About


The biscuit crust for this sophisticated vegetable tart is made with low-fat cottage cheese. The result is incredibly light and tender.For a potluck, either make crust and filling up to 2 days ahead, refrigerate separately and bake galette shortly before serving, or bake the assembled galette up to 2 days ahead and refrigerate. A pizza box is ideal for packing and transporting it. To reheat, place galette on a baking sheet, cover loosely with foil and heat in a 350F oven for 15 to 20 minutes.