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Leek, Fennel, and Mushroom Galette

Leek, Fennel And Mushroom Galette

Call your culinary-minded crew over the night you whip up this leek and fennel galette. Sautéed mushrooms make this hearty enough to eat for dinner alongside a peppery arugula salad.

What You’ll Need

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  • all-purpose flour  ( 1 1/4 cup )
  • sugar  ( 1 teaspoon )
  • salt  ( 1/2 teaspoon )
  • unsalted butter, cold, cut into small pieces  ( 6 tablespoons )
  • egg  ( 1 )
  • ice water  ( 1 teaspoon )
  • unsalted butter, divided  ( 6 tablespooons )
  • baby bella mushrooms, thinly sliced  ( 16 oz )
  • garlic, finely chopped  ( 1 clove )
  • Salt and black pepper to taste 
  • white wine  ( 2 tablespoons )
  • olive oil  ( 1 tablespoon )
  • fennel bulb, washed, trimmed and, bulb finely chopped  ( 1 )
  • e leeks, washed, trimmed, and cut in half lengthwise and sliced cross-wise into 1/4-inch half moons  ( 2 large )
  • Finely Chopped Shallots  ( 1/4 cup )
  • grated Fontina cheese  ( 1/3 cup )
  • grated Parmesan cheese  ( 1/4 cup )
  • chopped mixed olives  ( 1 tablespoon )
  • chopped fresh thyme leaves  ( 1 tablespoon )
Ready to make? Find out how on Food52