When I had pie crust leftover this summer, I made this Rustic Tomato Tarte. So naturally when I had pie crust leftover from my Thanksgiving Apple Pie, I wanted to make another savory dish, but this time with fall flavors. For Thanksgiving, I also made this Winter Vegetable Crumble from Joy the Baker that never disappoints. I was feeling inspired by those flavors, so I tried to follow that flavor profile for this galette.
That flavor profile mainly means a lot of thyme, and some gruyere. Simple and effective! I am on a major thyme kick recently, so this hit the spot. I know this is thrilling content – me talking about how much I love thyme in the wintertime.
I’m a big fan of galettes, and I feel like they’re an untapped delicacy. I like how we can just put vegetables in a pie crust and suddenly it becomes acceptable to eat as a meal. That’s my kind of cheat code!
This particular galette is obviously not for people who don’t like mushrooms. There’s a pound of them in this. But, I really love mushrooms, as weird as they are to think about. However, I do get any and all reasons to be skeptical of them. My brother and I have an ongoing discussion going about how weird mushrooms are, so it’s pretty top of mind whenever I cook with them.
I also read this article, and while it’s not quite as exciting as the headline would lead you to believe, it IS still about mushrooms controlling robots. That’s pretty crazy!! What other food is doing that?! None! So I think there’s some fully justifiable reasons to not eat mushrooms. I still will, but… I think it’s okay to be picky about fungus that controls robots.
So… if you like the taste of mushrooms, just forget that whole detail about how mushrooms can send electrical signals to robots, and focus on how this is a great seasonal meal!!
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PinIngredients
- 1 pie crust, either storebought or homemade
- 4 tablespoons extra virgin olive oil
- 1 clove garlic, minced
- 1 large leek (or two medium leeks, white parts only, finely chopped, about 3 cups)
- Kosher salt and black pepper
- 1 teaspoon thyme, fresh or dried
- 1 pound mushrooms (any kind, stemmed, cleaned, and roughly chopped)
- 1/2 cup shredded gruyere
- 1 large egg (whisked)
- flaky sea salt for sprinkling
Instructions
- Roll out your pie crust into a roughly 9-inch circle. Place on a sheet pan lined with parchment paper, and set aside.
- Preheat the oven to 425 degrees F.
- In a large skillet over medium heat, combine 3 tbsp of olive oil, garlic, leeks, salt, pepper, and thyme. Cook, stirring occasionally, until the leeks are soft, about 4 minutes.
- Push the leeks to the perimeter of the pan, then add the remaining 1 tbsp olive oil and the mushrooms.
- Cook until the mushrooms have given off their juices and then shriveled, about 10 minutes, leaving the leeks on the perimeter. Once mushrooms are cooked, fold the leeks in.
- Sprinkle the gruyere over the rolled-out pie crust.
- Spoon the mushroom-leek filling into the center, spreading it in an even layer and leaving a 1-inch border. Then fold the edges of the crust over the filling, overlapping as you work your way around the perimeter.
- Brush the dough with the whisked egg and sprinkle with the sea salt.
- Bake in the heated oven until the crust is golden, 20 to 25 minutes,
Notes
Inspired by The Mediterranean Dish and Joy the Baker