Mushroom and Leek Galette with Gorgonzola

From Cooks Illustrated email. I tried this, it was okay. I had a couple problems finding mushrooms: first, the grocery store didn't have enough shitakes so I made it up with oyster mushrooms, which tasted kind of strong. Second, the shitakes they had were pre-sliced and I think they didn't remove the stems first. Shitake stems are chewy and not something you want to use. Anyway, here are the notes from the recipe:


To elevate our tart to entrée status, we wanted a crust that was delicate, sturdy, and flavorful, with a filling to match. To increase the flavor of the crust and keep it tender, we swapped out part of the white flour for nutty whole wheat, and we used butter rather than shortening. To punch up its flaky texture and introduce more structure, we gave the crust a series of folds to create numerous interlocking layers. And to make the filling both flavorful and well bound, we paired mushrooms and leeks with rich, potent binders like Gorgonzola cheese and crème fraîche.


Cutting a few small holes in the dough prevents it from lifting off the pan as it bakes. A pizza stone helps to crisp the crust but is not essential.


1 1/4 cups (6 1/4 ounces) all-purpose flour
1/2 cup (2 3/4 ounces) whole-wheat flour
1 tablespoon sugar
3/4 teaspoon salt
10 tablespoons unsalted butter, cut into ½-inch pieces and chilled
7 tablespoons ice water
1 teaspoon white vinegar
1 1/4 pounds shiitake mushrooms, stemmed and sliced thin
5 teaspoons olive oil
1 pound leeks, white and light green parts only, sliced ½ inch thick and washed thoroughly (3 cups)
1 teaspoon minced fresh thyme
2 tablespoons crème fraîche
1 tablespoon Dijon mustard
Salt and pepper
3 ounces Gorgonzola cheese, crumbled (3/4 cup)
1 large egg, lightly beaten
Kosher salt
2 tablespoons minced fresh parsley


1. FOR THE DOUGH: Process flours, sugar, and salt in food processor until combined, 2 to 3 pulses. Add butter and pulse until it forms pea-size pieces, about 10 pulses. Transfer mixture to medium bowl.

2. Sprinkle water and vinegar over mixture. With rubber spatula, use folding motion to mix until loose, shaggy mass forms with some dry flour remaining (do not overwork). Transfer mixture to center of large sheet of plastic wrap, press gently into rough 4-inch square, and wrap tightly. Refrigerate for at least 45 minutes.

3. Transfer dough to lightly floured work surface. Roll into 11 by 8-inch rectangle with short side of rectangle parallel to edge of work surface. Using bench scraper, bring bottom third of dough up, then fold upper third over it, folding like business letter into 8 by 4-inch rectangle. Turn dough 90 degrees counterclockwise. Roll out dough again into 11 by 8-inch rectangle and fold into thirds again. Turn dough 90 degrees counterclockwise and repeat rolling and folding into thirds. After last fold, fold dough in half to create 4-inch square. Press top of dough gently to seal. Wrap in plastic wrap and refrigerate for at least 45 minutes or up to 2 days.

4. FOR THE FILLING: Cover mushrooms in bowl and microwave until just tender, 3 to 5 minutes. Transfer to colander to drain and return to bowl. Meanwhile, heat 1 tablespoon oil in 12-inch skillet over medium heat until shimmering. Add leeks and thyme, cover, and cook, stirring occasionally, until leeks are tender and beginning to brown, 5 to 7 minutes. Transfer to bowl with mushrooms. Stir in crème fraîche and mustard. Season with salt and pepper to taste. Set aside.

5. Adjust oven rack to lower middle position, place pizza stone on oven rack, and heat oven to 400 degrees. Remove dough from refrigerator and let stand at room temperature for 15 to 20 minutes. Roll out on generously floured (up to ¼ cup) work surface to 14-inch circle about 1/8 inch thick. (Trim edges as needed to form rough circle.) Transfer dough to parchment paper–lined rimmed baking sheet. With tip of paring knife, cut five ¼-inch circles in dough (one at center and four evenly spaced midway from center to edge of dough). Brush top of dough with 1 teaspoon oil.

6. Spread half of filling evenly over dough, leaving 2-inch border around edge. Sprinkle with half of Gorgonzola, cover with remaining filling, and top with remaining Gorgonzola. Drizzle remaining 1 teaspoon oil over filling. Grasp 1 edge of dough and fold up outer 2 inches over filling. Repeat around circumference of tart, overlapping dough every 2 to 3 inches; gently pinch pleated dough to secure but do not press dough into filling. Brush dough with egg and sprinkle evenly with kosher salt.

7. Lower oven temperature to 375 degrees. Bake until crust is deep golden brown and filling is beginning to brown, 35 to 45 minutes. Cool tart on baking sheet on wire rack for 10 minutes. Using offset or wide metal spatula, loosen tart from parchment and carefully slide tart off parchment onto cutting board. Sprinkle with parsley, cut into wedges, and serve.


Barely mixing the dough and then resting it in the refrigerator hydrates the flour while minimizing gluten development, for a more tender crust. Don’t worry if the dough looks loose and shaggy—it’s supposed to.


It’s surprisingly simple to create pleated edges around free-form tarts.

1. Gently grasp 1 edge of dough and make 2-inch-wide fold over filling.

2. Lift and fold another segment of dough over first fold to form pleat. Repeat every 2 to 3 inches.