Mushroom and Leek Galette with Gorgonzola

Name: Mushroom and Leek Galette with Gorgonzola
Ingredients: DOUGH; 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 1/2-inch pieces and chilled; 7 tablespoons ice water; 1 teaspoon white vinegar; FILLING; 1 1/4 pounds shiitake mushrooms, stemmed and sliced thin; 5 teaspoons olive oil; 1 pound leeks, white and light green parts only, sliced 1/2 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

Mushroom and Leek Galette with Gorgonzola was pinched from <a href="https://www.americastestkitchen.com/recipes/6773-mushroom-and-leek-galette-with-gorgonzola?utm_source=Email" target="_blank" rel="noopener">www.americastestkitchen.com.</a>

INGREDIENTS

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DOUGH

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1 1/4 cups (6 1/4 ounces) all-purpose flour

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1/2 cup (2 3/4 ounces) whole-wheat flour

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1 tablespoon sugar

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3/4 teaspoon salt

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10 tablespoons unsalted butter, cut into 1/2-inch pieces and chilled

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7 tablespoons ice water

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1 teaspoon white vinegar

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FILLING

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1 1/4 pounds shiitake mushrooms, stemmed and sliced thin

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5 teaspoons olive oil

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1 pound leeks, white and light green parts only, sliced 1/2 inch thick and washed thoroughly (3 cups)

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1 teaspoon minced fresh thyme

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2 tablespoons crème fraîche

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1 tablespoon Dijon mustard

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Salt and pepper

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3 ounces Gorgonzola cheese, crumbled (3/4 cup)

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1 large egg, lightly beaten

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kosher salt

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2 tablespoons minced fresh parsley

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