Mushroom and Leek Galette

This is another example of the happy result of data-mining old cooking magazines. In this case, Dec. 1999 Vegetarian Times. This publication rarely disappoints. We followed the recipe and were pleasantly surprised. The filling was delish and the crust was amazingly moist but not soggy. We served along with the Roasted Beet and Arugula Salad also found on this blog.

This can be made up to two days ahead, refrigerated and reheated. A great contribution to a party! Use a pizza box to transport. To reheat, place galette on a baking sheet, cover loosely with foil and heat in a 350 degree oven for 15 to 20 minutes. Reheat leftovers in a dry non-stick skillet. This is how we also reheat leftover pizza. It works really well.

Crust
* 1 1/2 cups all-purpose flour
* 1 1/2 tsp. baking powder
* 1/2 tsp. salt
* 1/2 cup low fat cottage cheese
* 1/4 cup low fat milk
* 1 1/2 tsp. sugar
* 1 large egg white for glaze

Topping
* 1 Tbs. olive oil
* 4 medium leeks (white and light green parts only) sliced (2 cups)
* 12 oz. cremini or baby bella mushrooms, sliced (6 cups)
* 1 large egg
* 1/3 cup reduced fat sour cream ( I think we used "fat" sour cream)
* 3/4 tsp. salt (highly subjective)
* 1/4 tsp pepper (again, highly subjective)
* 1 bunch scallion ( again with the white and green parts), sliced (1/3 cup)
* 1/4 cup chopped fresh flat leaf parsley ( the only kind for cooking!)

Prepare crust: In medium bowl, whisk together flour, baking powder and salt. 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 time, just until dough clumps together.
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.

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 allow to cool completely.
Preheat oven to 400 degrees F. 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.

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. Spread leek mixture over dough, leaving 2" border around edges. Fold dough border up and over filling, pleating as necessary.

In small bowl, combine egg white with 1 tablespoon water; stir briskly with fork. Brush over rim of crust.

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.