Mushroom & Leek Gallette
This mushroom and leek pizza may be a little bit different from the normal pizza, but they are delicous. Mushrooms are cooked with leeks, just perfect.
Yield
6 servingsPrep
30 minCook
60 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the crust | |||
| ¾ | cup |
whole-wheat pastry flour
|
|
| ¾ | cup |
all-purpose flour
|
|
| 1 ½ | teaspoons |
baking powder
|
|
| ¼ | teaspoon |
salt
|
|
| ½ | cup |
cottage cheese (low-fat 1%)
1% |
|
| ¼ | cup |
canola oil
|
|
| ¼ | cup |
milk
1% |
|
| 1 ½ | teaspoons |
sugar
|
|
| 1 | large |
eggs
mixed with 1 tablespoon water, for glaze |
|
| For the filling | |||
| 1 | tablespoon |
olive oil, extra-virgin
|
|
| 2 | cups |
leeks
sliced, 2 large ones |
|
| 12 | ounces |
mushrooms, portabello
wiped clean and sliced, about 6 cups |
|
| 1 | large |
eggs
|
|
| ⅓ | cup |
sour cream, non-fat
or reduced-fat |
|
| ½ | teaspoon |
salt
or more to taste |
|
|
black pepper
freshly ground to taste |
*
|
||
| ½ | cup |
scallions, spring or green onions
chopped |
|
| ¼ | cup |
parsley leaves
freshly chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the crust: | |||
| 177 | ml |
whole-wheat pastry flour
|
|
| 177 | ml |
all-purpose flour
|
|
| 7.5 | ml |
baking powder
|
|
| 1.3 | ml |
salt
|
|
| 118 | ml |
cottage cheese (low-fat 1%)
1% |
|
| 59 | ml |
canola oil
|
|
| 59 | ml |
milk
1% |
|
| 7.5 | ml |
sugar
|
|
| 1 | large |
eggs
mixed with 1 tablespoon water, for glaze |
|
| For the filling: | |||
| 15 | ml |
olive oil, extra-virgin
|
|
| 473 | ml |
leeks
sliced, 2 large ones |
|
| 346.8 | ml/g |
mushrooms, portabello
wiped clean and sliced, about 6 cups |
|
| 1 | large |
eggs
|
|
| 79 | ml |
sour cream, non-fat
or reduced-fat |
|
| 2.5 | ml |
salt
or more to taste |
|
| 1 | x |
black pepper
freshly ground to taste |
*
|
| 118 | ml |
scallions, spring or green onions
chopped |
|
| 59 | ml |
parsley leaves
freshly chopped |
|
Directions
For preparing crust:
Whisk whole-wheat flour, all-purpose flour, baking powder and salt in a medium bowl.
Purée cottage cheese in a food processor. Add oil, milk and sugar; process them until smooth.
Add the dry ingredients and pulse 4 to 5 times, just until the dough clumps together.
Turn out onto a lightly floured surface and knead several times, but do not overwork.
Press the dough into a disk, dust with flour and wrap in plastic wrap. Refrigerate for at least 30 minutes.
At the same time, prepare filling:
Heat oil in a large nonstick skillet over medium-low heat. Add leeks and cook, stirring often, until tender, 3 to 5 minutes.
(Add water, if necessary, to prevent scorching.)
Add mushrooms and increase heat to medium-high; cook, stirring occasionally, until the mushrooms are tender and the liquid has evaporated, 3 to 4 minutes. Let cool.
Whisk egg, sour cream, salt and pepper in a large bowl. Add scallions, parsley and the mushroom mixture; toss to coat.
To assemble and bake pizza:
Preheat oven to 400℉ (200℃) F. Coat a baking sheet with cooking spray.
On a lightly floured surface, roll dough into a rough 15-inch circle about ¼ inch thick.
Roll it back over the rolling pin and transfer to the prepared baking sheet. Spread the filling over the dough, leaving a 2-inch border all around.
Fold the border up and over the filling to form a rim, pleating as necessary. Brush egg glaze over the rim.
Bake the pizza until the crust is golden, 25 to 35 minutes. Let cool on the baking sheet on a wire rack for 5 minutes.
Slide onto a serving platter and serve hot or at room temperature and serve warm.
