Description
A rustic, savory galette filled with sautéed mushrooms, leeks, Gruyère, and goat cheese, all baked in buttery puff pastry. Perfect for brunch or dinner.
Ingredients
- 14 oz puff pastry (thawed, recommend Dufour brand)
- 2 tbsp extra virgin olive oil
- 1 medium leek, sliced (white and light green parts, about 1 cup)
- 1 lb mushrooms (cremini + shiitake recommended), sliced
- ½ tsp kosher salt
- ½ tsp freshly ground black pepper
- 1 tbsp balsamic vinegar
- 2 tsp fresh thyme leaves (+ extra for garnish)
- 4 oz goat cheese, crumbled
- 2 oz Gruyère cheese, grated (about 1 cup)
- 1 egg (for egg wash)
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment.
- Sauté leeks in olive oil for 3–4 minutes, then add mushrooms, salt, and pepper. Cook until golden (10–12 minutes). Stir in balsamic and thyme.
- Roll puff pastry into a 12-inch round or oval. Transfer to the baking sheet.
- Sprinkle Gruyère in the center, leaving a 2-inch border. Add mushroom mix, then goat cheese.
- Fold edges of the pastry over the filling. Brush with beaten egg.
- Bake for 25–30 minutes, or until golden brown. Cool slightly and garnish with thyme.
Notes
- Make sure mushrooms release their moisture to avoid a soggy crust.
- Use a blend of mushrooms for deeper flavor.
- Serve warm, room temp, or cold — it’s delicious all ways.
- Prep Time: 20 minutes
- Cook Time: 30 minutes