Individual Egg Galettes
with Mushrooms and Leeks

plate May 30, 2015
Featured Ingredient:

Eggs

From:
Browders Birds

serves: 4 people
prep: 30 minutes
cook: 30 minutes

—ingredients—
  • For Galette Pastry Dough
  • 1/2 cup butter (1 stick) cubed
  • 3/4 cup all purpose flour
  • 1/2 cup whole wheat flour
  • 7 tablespoons ice water
  • 2 tablespoons sugar
  • a pinch of salt
  • For The Filling
  • 4 Eggs
  • 8 oz Mushrooms (Any Variety)
  • 3 Medium Leeks
  • 2 Tablespoons Butter
  • 6-7 Sprigs Fresh Thyme (Stems Removed)
  • Salt and Pepper to Taste
—more about—

—//—

These individual egg galettes are just as pretty as they are yummy. I think they are also a perfect combination of rich and light and could be served for breakfast, lunch or dinner.

First, make the galette dough. Chill the galette dough ingredients in the freezer for 10-15 minutes or longer. Add everything except the water to a food processor and pulse. You want it to reach an even consistency without totally incorporating the butter. Do not over pulse. It should look kind of chunky. Add the water one tablespoon at a time. The dough will not quite come together in the food processor, but by hand it should be easy to form 4 disks. Wrap and let rest in the fridge for an hour or 2. Or just use it immediately, if you’re short on time.

While the dough is resting slice, halve, or quarter the mushrooms or some combination of the three. Cut the leeks in half lengthwise and wash in cold water. Next slice the whites of the leeks into 1/4 inch semi circles. Melt butter over medium heat and add the mushrooms, thyme, and leeks. Season with salt and pepper and cook for 8-10 minutes until the mushrooms are golden brown. It’s nice if the leeks also get some carmelization but not completely necessary. Allow the leek-mushrooms mix to cool while you roll out the galette dough.

To make things easier, I rolled the dough on a piece of parchment paper which went straight into the oven. I cooked my galettes on a pizza stone but a baking sheet would also work well.

The galette dough can be a little delicate to work with. To make things easier, I rolled the dough on a piece of parchment paper which went straight into the oven. I cooked my galettes on a pizza stone but a baking sheet would work as well. Once the dough is rolled out, put 1/4 of the mushroom mix into the center of each pastry. Bring the sides up to enclose the mushrooms slightly. I thought the squares were interesting, but any shape will do. Bake at 350 degrees for about 15 minutes. Then remove from oven and crack and egg over each galette. Return to the oven and continue to cook until the eggs are set- about 10-15 additional minutes. Serve immediately.

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