Spring Time Mushroom and Leek Galette

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Mushroom and leek galette full of springtime flavor. Easy rustic savory tart for spring appetizers or even main dishes.

Another great rustic appetizer? This easy homemade chicken liver paté!

What is a galette, you ask? It’s a pie without the stress. It’s a tart but with a cooler name. The long and short of it is, you make a galette when you want to impress without really putting in any effort. (If only there was a galette for everything in life.)

Galettes are rustic and somewhat unfinished in appearance, which makes for a very country-style meal. But it also means you can work with an unconventional or imperfect appearance! No need to dress it up like a classic pie. And remember, galettes can be filled with nearly anything, as this wintry Persimmon and Ginger Galette proves! So experiment away. 

Not looking for a whole galette? Here’s an adorable assortment of mini galettes that make perfect individual appetizers!

TL;DR

• Have an all-butter pie crust handy
• Slice your mushrooms and leeks
• Roll out your crust into a circle ⅛ inch thick
• Brush with an egg wash
• Sprinkle with goat cheese, thyme, salt, and pepper
• Arrange mushrooms and leeks in the center
• Fold the extra dough around the filling in a circle
• Sprinkle the exposed filling with more goat cheese and seasonings
• Cook at 400°F for 40 minutes
• Serve in slices like a fancy pizza

Jump to Recipe

How to Make a Savory Springtime Galette:

The steps are fairly easy. But here are a few tips on each area you’ll need to remember.

Pie Crust

I use my spiced all-butter pie crust for this recipe. It’s perfectly flaky, but holds together enough to not need a baking dish! Of course, take out the cinnamon, nutmeg, and cardamom. Instead I used 1 tsp fresh thyme leaves, ¼ tsp sage, and ⅛ tsp black pepper.

If your crust is frozen take it out about 30 minutes before you need to roll it. If it’s in the fridge, take it out 15 minutes beforehand. Roll it out in a circle to ⅛ inch thick and coat it with an egg wash before filling.

Filling

Remember that mushrooms tend to dry out and absorb liquid, so make sure you add olive oil to the filling so they don’t get too dry and crispy. I sliced my leeks into rounds so they could be easily layered with my mushrooms, but feel free to use them as strings or minced.

Place the veggies in the center of the rolled out pie crust with an excess of about 1 inch of dough on all sides for folding.

Galettes are sort of like open-faced pies. And since you’ll be able to see some of the filling, it is worth it to arrange the filling in some sort of appealing design. (This is the only part of making a galette that really takes any time.) But this is a very “unfinished” look, so even a scattered filling would look appropriate.

Folding and Cooking

Make sure your galette is on a baking dish and parchment paper. Fold the excess dough over your filling. Start with the segment nearest you pull it over the filling (without stretching or breaking it.) Crimp it if necessary. Turn your galette clockwise and fold the next segment up and over. Continue until the full galette is folded.

Make sure you brush all exposed dough with egg wash so it browns! 

If the galette folds back a bit during cooking, that’s fine. One of my fell back entirely since I didn’t crimp it enough. Just adjust the dough when it comes out and is still hot. The butter should make it fairly malleable.

What other fillings can I use in a spring time galette?

Just about anything you want! There are two ways to go with galettes: sweet or savory.

For sweet springtime tart options try fruits like peaches, berries, apples, cherries, etc.

For savory springtime galette options try veggies like asparagus, peas, spinach, tomatoes. 

Struggling to pick a filling for your galette? Why not try an adorable assortment of mini galettes!

I really like to include 2 key flavors, a cheese, and then a spice. It could be fun to spice this tart up with some toasted almonds or even something like an Italian sausage.

Why do you use an egg wash on your galette?

Use an egg wash to keep the galette crust from getting too soggy! Mushrooms and leeks don’t create as much juice as fruit, but it’s always a good idea to egg wash crusts so they lock the moisture out and you end up with a flaky, crisp bottom.

How to store and reheat a Galette?

If you’re planning on eating the leftovers within a day, feel free to leave it on the counter, covered of course.

Otherwise, place the galette on a plate, cover tightly with plastic wrap, and place into the fridge. It will last, all tucked up in there, for 4 days.

To reheat, cut your desired amount and place in an ungreased baking dish. Place in a cold oven. Raise the temperature to 350°F. Then let cook at 350 for 10 more minutes. Serve immediately.

What to serve with this Springtime Mushroom and Leek Galette?

Fortunately galettes are versatile enough to be used as main courses, side dishes, or appetizers. I prefer them as appetizers, so I serve them before the main course. No need to pair them with anything.

If you’re serving it as a main try serving with a bright green salad like this watercress and mandarin orange salad. You could also serve it with a light creamy pea soup too!

Remember that galettes are a very rustic option. Imagine a sort of feast-table, so plan accordingly with main dishes to go with it. As a side dish it pairs well with herb-crusted rack of lamb, crispy roasted chicken, whole roasted fish (this would be a very elegant table presentation!), seared duck breasts, or a large plated salmon filet.

What wines pair with a Mushroom and Leek Galette?

Think rustic, earthy reds and crisp, mineral whites. Younger wines will have a lighter, more raw flavor which goes nicely with an “unfinished” pie like a galette. A nice Côtes du Rhône or Zinfandel would be perfect red wine options. If you can find a lighter Syrah, they tend to have a mushroom note that would be the perfect pairing. For whites choose and Alsace or Chenin Blanc. You could even try a Brut Champagne.