Mushroom and leek galette from The Splendid Table by America's Test Kitchen Editors

  • all-purpose flour
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  • EYB Comments

    This was beautiful and delicious. I did not use the crust recipe, since the reason I was making it was to use up some extra crust from another dish I had made this week. I used the Cook's Illustrated Foolproof pie crust recipe, but with all butter (no crisco). But I DID follow the rolling instructions from this recipe. Wow. It came out like puff pastry! I used a chef's mix of mushrooms - cremini, shiitake, hen of the woods and a couple others. We do not have a microwave so I removed the water from the mushrooms using instructions from the current (Nov/Dec 2018) Cook's Illustrated. Braise the mushrooms in a saute pan with some water. when most of the liquid has released and evaporated, add the butter and saute to desired doneness. It worked like a charm. I would definitely make this again. Delicious, not very difficult, and it was very impressive looking out of the oven.

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Recipe Notes

    This was beautiful and delicious. I did not use the crust recipe, since the reason I was making it was to use up some extra crust from another dish I had made this week. I used the Cook's Illustrated Foolproof pie crust recipe, but with all butter (no crisco). But I DID follow the rolling instructions from this recipe. Wow. It came out like puff pastry! I used a chef's mix of mushrooms - cremini, shiitake, hen of the woods and a couple others. We do not have a microwave so I removed the water from the mushrooms using instructions from the current (Nov/Dec 2018) Cook's Illustrated. Braise the mushrooms in a saute pan with some water. when most of the liquid has released and evaporated, add the butter and saute to desired doneness. It worked like a charm. I would definitely make this again. Delicious, not very difficult, and it was very impressive looking out of the oven.

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