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Leek, Fennel and Mushroom Galette
Leek, Fennel and Mushroom Galette by Waverly
WHO: Waverly is a former lawyer and a current cook based in Texas.
WHAT: An earthy, substantial galette you can call a meal.
HOW: Whip up a pate brisee, fill it with glorious vegetables, and bake.
WHY WE LOVE IT: This galette has enough wintry vegetables tucked inside to justify eating pastry for dinner. With a zippy, brightly dressed salad and a glass of wine, we can see ourselves savoring this long after the snow starts to melt.
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There's nothing like a little art to start a recipe off right.
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Let's get this pate brisee going. Enter: flour, sugar, salt, and butter.
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Pulse until it looks like this.
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In go a wee bit of water, and a lone egg.
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The number one rule: don't overwork!
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Gingerly shape your dough into a ball.
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And in the fridge it goes -- to chill out. (Sorry.)
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See all those bubbles? That is what you want.
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Mushroom pile!
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In ten minutes, this magic happens.
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A little wine never hurts.
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New pan, go! Fennel...
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And leeks and shallot...
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Turn a lovely, caramel-y brown.
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Channel your inner pastry chef. It's pate brisee time.
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We love this trick: use two pieces of wax paper to prevent sticking.
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Then just peel, and flip onto your baking sheet.
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You're so close to galette heaven.
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Veggies, unite!
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Remember, rustic is what you're going for. (Read: you don't have to be neat.)
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Ready and waiting for the oven.
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That was all worthwhile, see? Dig in!
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