Made with pie crust and a handful of fresh ingredients, this Savory Mushroom Galette with Leeks is a delicious vegetarian dish that's perfect served for dinner (with your favorite salad) or as an appetizer for a small crowd. This easy recipe comes from The Weekday Vegetarians, a new cookbook I love by Jenny Rosenstrach.
Every so often, I get a chance to share a recipe from a new book in my library. Today's recipe is from Jenny Rosenstrach's cookbook The Weekday Vegetarians with 100 recipes and a real-life plan for eating less meat. While I do eat and enjoy meat, I incorporate several vegetarian meals each week as part of my Mediterranean lifestyle, so this book is right up my alley!
It was hard to select just one recipe to share with you today, but this rustic, savory galette recipe (or tart) ultimately won. I mean, who doesn't love to eat pie for dinner!
No-Fuss Savory Galette
First off, you can use store-bought pie crust for this recipe--bonus points for ease! The golden, crispy pie shell is filled with a combination of comforting sautéed toppings: mushrooms, leeks, and peas. Jenny's secret ingredient here is a dash of nutritional yeast sprinkled all over the pie crust, adding a nutty, savory, cheesy flavor to the tart without the use of cheese!
It took about 20 minutes to bake in a high-heated oven. I served it for dinner with a side of fresh shirazi salad. Thumbs up all around!
What you'll need to make this galette recipe
You need just a handful of ingredients and spices to make this mushroom-leek galette.
- Extra virgin olive oil
- Leeks - You'll need one large or two medium leeks for this recipe.
- Salt and pepper
- Dried red pepper flakes
- Mushrooms - Any variety of mushroom will work as they'll be roughly chopped before cooking.
- Frozen peas
- Pie dough - Frozen (thawed) pie dough is fine (if you need a homemade dough, try the one used in my apple galette recipe)
- Fresh thyme - You'll need just the leaves from a few sprigs of thyme.
- Nutritional yeast - Creates a cheesy texture and flavor on the crust.
- Egg - Whisked for an egg wash to make the crust crisp and brown.
- Flaky sea salt
How to make this savory galette with mushrooms and leeks
Making this savory galette is super simple and requires no pie pan or any special equipment. Here is the step-by-step for how to make it (the print-friendly recipe with measurements follows below):
- Cook the vegetables and mushrooms. Heat up some olive oil in a large skillet. Add the leeks, salt, pepper and red pepper flakes and cook over medium heat, tossing around, until the leeks are soft. Push them aside and add the mushrooms and a bit more olive oil and cook until they shrivel, then add in fresh thyme and peas and fold everything together and cook for another minute or so (taste and adjust seasoning of course to your liking).
- Prepare the dough. Roll out the thawed pie crust on a sheet pan lined with parchment paper. Sprinkle the nutrition yeast all over. Be sure to press the flakes into the dough to give the dough a delicious savory flavor.
- Assemble the galette. Spoon the mushroom and leek filling onto the pie crust and spread it in an even layer, leaving a 1-inch border. Fold the edges over the filling. Brush with the whisked egg and sprinkle with sea salt.
- Bake. Bake until the crust is golden, 20 to 25 minutes or until the pie crust turns nice and golden brown.
A few tips
If you're making a galette for the first time, here are some things to keep in mind
- Use a mix of mushrooms. While you can use any type of mushrooms for this mushroom galette, baby portobelo and cremini are two of my favorites. If you can, add more than one type of mushroom for a depth in flavor.
- Change up the toppings. Feel free to switch up the filling by adding some caramelized onions, spinach, kale, or even small broccoli florets.
- Leave some filling visible. When folding the crust over, remember that you're just creating a little edge and the center filling should be visible.
- Do not overfill the crust. When layering the filling on the pie dough, be sure to leave an edge of 1" or so without any filling, to later fold the dough over. Be sure to spread the filling evenly as well for better baking.
Storage and reheating tips
This mushroom-leek galette is best when enjoyed the same day. However, if you have leftovers, they can be stored in the fridge for up to 3 days.
Reheat your galette in an oven preheated to 350 F, until just warmed through. If necessary, wrap in aluminum foil to prevent burning on the crust. If you try to reheat in the microwave the crust may become soggy so I definitely recommend reheating in the oven.
More mushroom recipes:
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Savory Mushroom and Leeks Galette
Ingredients
- 4 tablespoons extra virgin olive oil
- 1 large leek (or two medium leeks, white parts only, finely chopped, about 3 cups)
- Kosher salt and black pepper
- ½ teaspoon dried red pepper flakes
- 1 pound mushrooms (any kind, stemmed, cleaned, and roughly chopped, about 7 cups)
- 3 fresh thyme sprigs, leaves only
- â…“ cup frozen peas
- 9-inch pie dough round (store bought is fine)
- 1 tablespoon nutritional yeast
- 1 large egg (whisked)
- flaky sea salt for sprinkling
Instructions
- Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper
- In a large skillet over medium heat, combine 3 tablespoon of olive oil, the leeks, salt, pepper, and red pepper flakes. Cook, stirring occasionally, until the leeks are soft, about 4 minutes.
- Push the leeks to the perimeter of the pan, then add the remaining 1 tablespoon olive oil and the mushrooms. Cook until the mushrooms have given off their juices and then shriveled, about 10 minutes, leaving the leeks on the perimeter.
- Stir in the thyme and peas and cook another minute, folding in the leeks.
- Place the pie dough on the prepared sheet pan and sprinkle the nutritional yeast all over it, pressing the flakes into the dough with your fingers or a rolling pin
- Spoon the mushroom-leek filling into the center, spreading it in an even layer and leaving a 1-inch border, then folding the edges over the filling, overlapping aa sou work your way around the perimeter.
- Brush the dough with the whisked egg and sprinkle with the sea salt.
- Bake in the heated oven until the crust is golden, 20 to 25 minutes,
Notes
- This recipe is from The Weekend Vegetarians by Jenny Rosenstarch with permission from the author.
- The recipe makes 8 large slices to serve 4 people for dinner. As an appetizer, it can serve 8.
- Leftovers: store leftovers in the fridge in a tightly-closed container for up to 3 days. To reheat, use the oven at 350 F until warmed through.
- Visit Our Shop to browse quality Mediterranean ingredients including olive oils and spices.
This looks very good. I will try and make it later this week.
I really don't like when people critcize a recipe after they've made all sorts of changes, additions, and deletions. They are not really reviewing the recipe. So, I will admit that I'm not reviewing the recipe as presented. I alove this recipe, but it will be the basis for something I believe will be more satisfying.
First, the mushrooms are dominant, but I want to add some other vegetable for balance. I will add Asperagus.
Second, I think some cheese is necessary, so I'll add some feta or goat cheese.
Third, this is an excellent recipe for a vegetable galette, but there is so much opportunity to experiment with vegetables in a galette. I just wish this recipe explored these opportunities more.
Outstanding recipe! My husband I and both loved it! Thank you, Suzy!
This looks so good as everything you make does! Do you think you could you use puff pastry for the crust? Thank you for showing us your food and heritage.
Sure, Barbara. We think that would work!
This recipe looks delicious! Can’t wait to make it! Can you make the filling a day or two ahead for prep time and assemble/bake the day of?
Sure, Jenny! That will work!
Is it possible to prep this, freeze it, and bake the following day?
Hi, Devin. Yes! Just be sure to wrap it well before placing in the freezer. When it's time, you can bake from frozen (you may need to increase the baking time a bit).
I just made this to take over to a friend’s home. It was very easy to make, I substituted red onions for the leeks and added green onions in at the end. I also sprinkled some Zatar onto the crust. It smells delicious.
This looks delicious, but I'm wondering if it would be possible to make this into bite-sized appetizers? Not sure how to handle the crust in that case.
Hi, Marcy. This is not something I've tried before, but I think it could totally work!
Dinner from The Mediterranean Dish 2 nights this week and both were hits (the other was spinach chickpea stew). I used a mix of cremini, oyster, and shitake mushrooms, This was my first homemade galette and it was a nice break from pizza. I will definitely make this or variations of this in the future.
Thanks for the review, Kristin!
Easy, excellent and satisfying!! I will definitely make this again. Thank you!!
Yay! Thanks, Sally!
So delicious! And I'm surprised it was so easy; I definitely will be making again!
Awesome! Thanks, Elise!
Wow, so good! And so easy to make. We used a dried 3-cheese grated cheese instead of the nutritional yeast and a homemade pie dough. Will definitely be making again. Thank you for another amazing recipe to enjoy at home or with company!
My pleasure, Elaine! So glad you enjoyed it!
Talk about crave-worthy food…this galette was absolutely delicious. I followed the recipe exactly and wouldn’t change a thing. Actually, next time I’ll make at least two galettes-it went that fast. It was the first time I’ve tasted/used nutritional yeast and it’s likely I’ll be adding it in a lot of dishes to come. I was surprised at how tasty it was even straight out of the container. Your recipes are the best.
Awesome! Thanks, Eileen!
We made this last night and it was so easy and delicious I ran out and bought the book today. The only thing we added was @ 1/3 cup of crumbled goat cheese sprinkled over the top. We served it with shirazi salad as suggested. Perfect! Thank you for sharing this and so many other wonderful recipes. I love this site!
My pleasure, Sean! Thanks so much for your nice comment :).
I would love to share this with my daughter and her friends
Hope everyone enjoys it!
Definitely going to give it a try!
Hope you love it!