How to make it

  • MAKE THE CRUST DOUGH IN A FOOD PROCESSOR: Place the flour, sugar, and salt into the food processor and pulse a few times to mix. Add the bits of butter and pulse until the butter is mixed into the flour so that it resembles a coarse meal. Whisk the egg with the ice water and pour into the food processor a little bit at a time, pulsing once after each addition. You don't want to overwork the dough. Pour the dough out onto a counter and roll it into a ball. Again, don't overwork the dough. Now, flatten it with your hands into a small disk; wrap in plastic and chill for at least 3 hours.
  • SAUTE THE MUSHROOMS: Preheat the oven to 400 degrees. In a large skillet, melt 4 Tbsp of the butter over MEDIUM HIGH heat. When the butter is bubbling and beginning to brown, add the mushrooms and saute. They will release liquid as they cook. Cook until this liquid has evaporated from the pan and the mushrooms begin to brown, about 10 minutes. Add the garlic and saute 1 minute more. Add the white wine and deglaze the pan, scraping up the browned bits as you stir and allowing the wine to evaporate. Season the mushrooms with salt and pepper to taste and remove the pan from the heat.
  • SAUTE THE LEEKS AND FENNEL: In another large skillet, melt 2 tbsp butter and 1 Tbsp olive oil over MEDIUM HIGH heat. When the butter begins to bubble and turn brown, add the fennel, leeks, and shallot. Saute until soft and beginning to brown, about 10-15 minutes. Season to taste with salt and pepper.
  • ROLL OUT THE DOUGH; FILL IT; AND BAKE: Place the disc of dough between two sheets of wax paper and roll it out into a rough 1/4-inch thick square or circle. A galette is supposed to look rustic, so don't concern yourself with perfection of the shape. Transfer the dough to a buttered baking sheet. Leaving a 2-inch border, sprinkle the dough with the Fontina cheese. Mix the mushrooms and leek mixture together in one of the skillets. Pour the vegetables into the center of the galette and spread out into an even layer, leaving the 2-inch border. Fold the edges over. Brush the crust with the egg wash and sprinkle the top with Parmesan cheese. Place in the center of the oven. Bake until the crust is golden brown, about 30 - 40 minutes.
  • This rustic tart makes the most out of sauteed mushrooms, leeks, and fennel. The combination of the three is beyond symbiotic and with a bit of cheese to tie it down to the crust, it makes a delicious tart filling. The crust I use is a basic pate brisee, but I've also made it using frozen puff pastry. Both work well, but the pate brisee version is a bit more substantial. In either case, serve this with a green salad for a lovely Winter supper.

Reviews & Comments 5

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  • 22566 5 years ago
    Oh my goodness...
    Why is it that I think I can relate to this recipe.
    Can not make a pie crust to save my soul...even an unruly one :o)
    I have been called a 'Pill' in the past so maybe a Pillsbury Pie Crust is in order here,altou I would fill it with something sweet. :o)
    Now...Now...don't get your dander up,your recipe reads as a nice one,it's just when I think of pie crust,I think of dessert.
    Kind Regards
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  • chuckieb 5 years ago
    Wow Ralph! Nice post! I am a real newbie to fennel. Only just tried it for the first time within the last couple of months, raw in a salad. This looks lovely. Bookmarked to try!
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  • NPMarie 5 years ago
    Looks delicious!
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  • notyourmomma 5 years ago
    I love an apple gallette with a caramel drizzle.
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