Leek, mushroom and cheese galette

Marc introduced our 4 year old to Mary Poppins yesterday. I had to watch that movie on VHS many times with my oldest (20 years ago), so I know the movie pretty well. That said, there is an expression from Mary Poppins I had never heard before. In the scene, she tucks the chatty children to bed after a crazy adventure and the boy is asking her to promise something. Her reply is quick: "That's a piecrust promise. Easily made, easily broken."

I just loved it! I kept repeating it in wonder. As a parent of 3 I learned to be careful about that. The hard way. I know how easy it is to break a promise. I also know how easy it is to make pie crust and break that too. I went through a few failures that made me understand the basics better. This too I learned the hard way. Pies used to intimidate me. I used to hold my breath so drastically when making my special Christmas eve tourtière that I would make myself dizzy! Now I chill. Just like pie crust. I'm still no expert but the fear is gone and that feels great. So all this to say that I found myself dreaming about pies right in the middle of the movie. Like this little savoury pie below that I made a couple of weeks ago. It was a treat that helped me make good use of some mushrooms and leeks that were crying in the fridge.

I could have trimmed the edges to make it look nicer but that would mean less crust! :) I think I prefer pies to cake. The crust especially (if it's well done, buttery and flaky). I made a few great serviceberry pies last year which were tasty and addictive and I now enjoy making the special and colossal Christmas eve tourtière (without passing out). I always do it old school with 2 knives to cut the fat in the flour. Last month though, I enjoyed a piecrust recipe that is done in the food processor. With it, I made a quick and seriously good chicken potpie (a future post, I hope). It's also what I used two weeks ago for this savoury mushroom galette. I simply LOVE mushrooms and that galette stayed with me long after it was eaten and gone.

There is an other kind of pie I love below. A sweetie pie. An enthusiastic little assistant that helped me with the operation even though she doesn't care for mushroom galettes (at all). Secretly it was for the best because as much as I love sharing pie, I hate sharing mushrooms.



So here is how it happened. I had some mushrooms that had seen better days. Same deal with 2 leeks that never went in a soup. So I washed it all up and sliced away. I melted some butter in a pan on medium high-heat and threw the mushrooms in first with salt and pepper. Once they were brown but still moist, I tossed in a small amount of fresh parsley and transferred it all in a plate. The sliced leeks went in the pan next. I cooked them on medium-low till soft and sweet then returned the mushrooms to the pan. I'm shocked I didn't add garlic (never happens with me and mushrooms). I just didn't. I adjusted the seasoning, took it off the heat and put a lid on top to keep it warm and moist. Simple. I ate a few (ok many) delicious spoonfuls as I tried to decide what to do with it.

Toast? Bruschetta? Awesome but I only had cheap, old sandwich bread. Not worthy. Mixed with pasta? That would have stretched it too thin and would never match the spoonfuls I just had. Picky, picky. Oooh! In an Omelette? Aarg! Not enough eggs. It was that time for groceries again. So in the fridge it went (after a few more spoonfuls) till I would get eggs or good bread. Sadly I got distracted, and the day moved on without it. The next day I randomly flipped through a book on pies and saw a mushroom galette in it. Bingo! My filling was quite different from the one in the recipe but the decision was made. Those mushrooms were going in a pie crust. Lunch!

It was perfect and tasty. Salty and earthy. Even Marc who isn't a fan of mushrooms, freakishly admitted to enjoying this and went for more. It was cool and annoying because I had to share! It was for the best though. This was a rich dough with a heavy little secret. 

The dough is an all butter recipe from Martha Stewart. I can handle that and it's only for a single crust. The thing is, I had little to no butter (barely 3 tablespoons). Remember, I had to go to the grocery store. Apparently, we like to wait till we're desperate. Anyways, I figured since I do my tourtière with 100% lard what would be the harm in using *gasp* bacon fat? Don't answer that. I'm wincing here and feel judged but whatever, I went for it. I grabbed the tin that I store in the fridge. It was firm, I scooped what I needed, put it in the freezer to make it harder then cut it up in cubes to add to the butter and moved on with the recipe. You know what? It tasted good, it was a one time deal and YOLO!

You could definitely taste the bacon with the mushrooms, leeks and cheese and even though I won't choose this method again (I choose life), I'm glad I did. It was pleasurable and I got to share it with my guy who now likes mushrooms in a pie. So there! Seriously though, next time, just butter.

Once the dough was made, I quickly shaped it in a disc, wrapped it in plastic and put it in the fridge to firm up. The trick here is to move quickly so things stay very cold.

After 30 minutes, I floured the counter and rolled the dough to about an 1/8-inch thickness. It was still very cold and I love how you can see the little pieces of fat. A must for flaky crust. I also love how you can see the little particles of bacon. Bonus! :) 

That's when the sweetie pie came in. She watched me roll the dough so she could help with the rest. We spooned the mushrooms on top, spread it out, topped with cubes of old cheddar. Swiss would have been nice or goat cheese... Mmm! We worked with what we had. She was really good at topping it with cheese. Then I showed her how to fold the edges and brushed some egg wash all over the dough. She was pretty effective with that too! We both felt pleased with the results.

For the record, there should have been more filling in there. I sort of enjoyed it by the spoonful. Once the galette went in the 350˚F oven for 30 minutes, my assistant moved on to doodles, colouring books and pencils. I thought she would go for it once the beautiful golden disk came out. She loved to look at it and felt very proud with the results but wanted to be kept out of the sampling business. Unlike me who indulged a bit too much. As always. 

I managed to eat a whole quarter of this mushroom galette goodness by myself. It was too easy. Then Marc stepped in and I had to use self control. He later helped me finish it which was for the best.

I can definitely say that it's at it's best when fresh out of the oven but a little resting time is good as you don't want to eat this too hot. 20-30 minutes works but room temperature wasn't as good. There would have been more filling if it wasn't for my many samplings of the mushroom/leek mixture. The cheese was nice but feta, goat or swiss would have been better than cheddar. I only had a little bit of parsley but 1/4 cup would have been good. Fresh thyme would have been spot on and garlic wouldn't hurt. In the end, this was really tasty in it's simple form. It required discipline to not eat the whole thing in one sitting. I will do this again very soon. Maybe this weekend (no bacon fat this time) and a big side of salad.

Leek, mushroom and cheese galette

Pie crust recipe adapted from Martha Stewart.

Pie crust

1 1/4 cups all-purpose flour (spooned and leveled), more for work surface

1 teaspoon sugar

1/4 teaspoon fine salt

1/2 cup  (8 tablespoons) cold butter cut in 1/2-inch pieces (or try cold bacon fat if you're curious)

3 to 5 tablespoons ice water

Filling

1 pound mushrooms

2 leeks (white and pale green part only)

1-2 tablespoon butter

1 teaspoon sea salt

1/2 tsp freshly ground black pepper

1/4 cup fresh parsley

1/2 cup cheddar or swiss or feta or goat cheese

1 egg

1 tablespoon water

In a food processor, pulse together flour, sugar, and salt. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 3 tablespoons of ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons of ice water). Do not over-mix.

Form dough into disk, wrap tightly in plastic, and refrigerate until firm, 1 hour or overnight. 30 minutes worked for me.

On a floured work surface, roll out your dough to a 12-inch circle. It should be about an 1/8-inch thick. Transfer the dough to a baking sheet and put back in the fridge while you get the filling ready.

Wash, slice mushrooms and leeks. In a medium pan on medium high heat let the butter melt and foam. Sauté the mushrooms, season with salt and pepper to taste (my measurements above are just guidelines). Cook for about 5-8 minutes until brown but still moist. Lower heat if too high. Add some chopped parsley, mix, and transfer to a plate. 

Add leeks to the pan on medium-low heat and cook till soft and sweet. Don't let them brown or dry up. Add the mushrooms, stir it all up, taste and adjust the seasoning. Let cool a bit.

Get your pie crust out of the fridge. Spoon the filling in the middle of your circle of dough and spread it around evenly, leaving a 2-inch border all around. Sprinkle the cheese evenly over the filling. 

Fold up your 2-inch border over the filling, overlapping the edges a bit and pressing down gently. Beat the egg with 1 tablespoon of water in a small bowl for the egg-wash and brush the edges of the pie with it. 

Put in 350˚F oven and bake for 30 minutes or till golden brown. Let it cool for at least 20 minutes before pigging out. Great with a salad for lunch or with drinks and at least one accomplice.

Try it and let me know what you think.