Full of bold flavors, this crusty cake is in our winners circle.
MUSHROOM AND LEEK GALETTE WITH GORGONZOLA
Adapted from Cooks Illustrated, Jan 2012 ed.
· 1 ¼ cups (6 1/4 ounces) all-purpose flour
· ½ 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 ¼ pounds shiitake (we used a mixed of shitake and cremini) 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 with 1 tablespoon water
· 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. 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).
4. FOR THE FILLING: Saute mushrooms in a non-skillet over medium heat until tender, 4-7 min. Drain mushrooms in colander and transfer to mixing 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. 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. 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 wash and sprinkle evenly with kosher salt.
6. 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.