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Mushroom, Leek & Fennel Galette

It’s usually during these winter months that I love baking pies, but make no mistake, I love eating them all year__round. The cold cubes of butter and rolling of the pastry seem so much more manageable sans the sweltering heat in my Mumbai kitchen. Normally, I can’t ever get away with talking about the Mumbai winter without being drowned by the deafening guffaws of non- Mumbaikars. “Winter in Mumbai? What winter?” And to all such quizzical expressions I say- did you read about the dip in temperature this year? For most people who get to experience a ‘real’ winter, I know that it’s been a cold and grey couple of months, but spare a thought for us who need some excuse other than sub-zero air conditioned temperatures to pull out our cardigans.

I’d been looking for a hearty vegetable pie recipe and this one with the combination of the meatiness of the mushrooms earthy leek and fennel, spell absolute winter comfort food. Add to that some gooey Gouda and the crisp base of the galette, which make each mouthful nothing short of heavenly! The rustic form of the galette, basically just a free- form pie, adds to the charm of this soul-satisfying pie. Free from the restrains of a pie-dish, I chose to roll this pate brisee into a round shape, but if you’re in the mood to experiment, go ahead and try a square shape, and when you do, drop me a line to tell me how it turned out!

Last year, I’d made an Onion Anchovy Galette where I went with partial whole wheat flour in the pate brisee, but this time, call it a winter indulgence if you like, I went with all all-purpose flour.

A food processor makes for really quick work in pulsing the dry ingredients together before adding the cold, cold butter that’s been cubed. I could never boast of the best cutting and chopping skills, so my butter cubes are cubes with a little stretch of the imagination. And this is where I’m so grateful for the slight winter nip in the air. The humidity in the kitchen would ordinarily force me to work very quickly in the kitchen, constantly dashing to and fro between the fridge and the counter to make sure the butter pâté brisee stay cold, but this time, I could afford to be slightly leisurely, knowing fully well that a few seconds here and there wouldn’t result in unwanted meltiness.

The pate brisee needs to rest in the fridge for about 3 hours. That gave me plenty of time to get the veggies prepped. Actually, that might even be enough time to shop for the veggies _and _prep!

With butter being an essential ingredient in pastry -making, I cut down on slight decadence while sautéing the veggies. Believe me, there’s plenty of cheese at the bottom and top layers, using olive oil instead of butter to sauté keeps the indulgence in check. A little bit of white wine to deglaze the pan used to sauté the mushrooms just takes things up a notch in the flavour department. Once the chopped up fennel, leeks and onion are out of the pan, layering is all that’s left. I have a pro-tip for you, sprinkle only half of the grated Parmesan before baking the galette, save the other half for when it’s out of the oven and cooled slightly. It just seals the flavours! I’ve found that pairing this galette with a soup such as this Zucchini Soup will take care of dinner, or just cut it up into four and call it breakfast!

Recipe adapted from Food 52

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Mushroom, Leek & Fennel Galette
It’s usually during these winter months that I love baking pies, but make no mistake, I love eating them all year round. The cold cubes of butter and rolling of the pastry seem so much more manageable sans the sweltering heat in my Mumbai kitchen. Normally, I can’t ever get away with talking a
Servings
serving
Ingredients
For the pate brisee
For the filling
  • 3 Tablespoons Olive Oil
  • 400 grams button mushrooms , thinly sliced
  • 1 clove garlic , finely chopped
  • to taste Salt Pepper &
  • 2 Tablespoons white wine
  • 1 fennel bulb , washed , trimmed and , bulb finely chopped
  • 2 leeks large , (washed, trimmed, and cut 1/2 lengthwise, sliced into 1/4-inch half moons)
  • ¼ cup onion finely chopped
  • 1/3 cup Gouda cheese grated
  • ¼ cup Parmesan cheese grated
  • 1 Tablespoon olives chopped mixed
  • 1 Tablespoon thyme dried leaves (or fresh)
Servings
serving
Ingredients
For the pate brisee
For the filling
  • 3 Tablespoons Olive Oil
  • 400 grams button mushrooms , thinly sliced
  • 1 clove garlic , finely chopped
  • to taste Salt Pepper &
  • 2 Tablespoons white wine
  • 1 fennel bulb , washed , trimmed and , bulb finely chopped
  • 2 leeks large , (washed, trimmed, and cut 1/2 lengthwise, sliced into 1/4-inch half moons)
  • ¼ cup onion finely chopped
  • 1/3 cup Gouda cheese grated
  • ¼ cup Parmesan cheese grated
  • 1 Tablespoon olives chopped mixed
  • 1 Tablespoon thyme dried leaves (or fresh)
Instructions
  1. Add the flour, sugar and salt to the bowl of a food processor & pulse to combine. Add the cubes of butter to the food processor & pulse until the mixture resembles coarse meal in appearance. Whisk together the egg and the iced water and pour it into the food processor a little bit at a time only, pulsing just once after each addition. Pour the dough onto a clean surface and roll it into a ball. Remember, the dough doesn’t require any kneading. Once it has been rolled into a ball, flatten it with your hand into a disk. Wrap it tightly with plastic cling-film and refrigerate for at least 3 hours.
  2. 2. Pre-heat the oven to 200 degrees Celsius. In a large skillet, sauté the mushrooms in 1 Tablespoon of olive oil over medium-high heat. The mushrooms will release liquid as they cook. Once this liquid has evaporated & the mushrooms begin to turn brown, add the garlic to the pan & sauté for a further 1 minute. Add the wine, & deglaze the pan, scraping up the browned bits as you stir, allowing the wine to evaporate. Season with salt & pepper to taste and remove the pan from the heat.
  3. 3. Add 2 Tablespoons of olive oil to another large skillet over medium –high heat. Add the fennel, leeks & onion. Sauté until soft & beginning to brown; this should take about 10 to 15 minutes. Season with salt & pepper and remove from heat. Once cooled, combine this mixture with the sautéed mushrooms from Step 2.
  4. 4. Place the disc of dough between 2 sheets of parchment paper and roll it out into a circle that is about ¼-inch in thickness. Transfer the rolled out dough which is placed on parchment paper (with the parchment at bottom), on to a baking sheet. Leaving a 2-inch border around the edges of the rolled dough, sprinkle the grated Gouda on the dough. Spread put an even layer of the vegetable mixture over the Gouda. Now fold the edges of the border over. Sprinkle olives, thyme and just 2 Tablespoons of Parmesan over the vegetables. Bake in the pre-heated oven until the crust is golden-brown, roughly 25 to 30 minutes. Once slightly cooled, sprinkle the remaining Parmesan before serving.
Recipe Notes

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