The recipes I gravitate toward tickle my curiosity, and it is often that a recipe sparks my attention when I least expect it. For example, while I was making the long, wintery drive to my parents’ home this past holiday vacation, I was listening to the many downloaded podcast episodes of the cooking shows I enjoy: The Splendid Table, Bon Appètit, Christopher Kimball’s Milk Street Radio, and it was on one of the last episodes with Lynne Rosetto Kasper that the discussion turned to vegetarian options for the holidays. Her guest was from America’s Test Kitchen which, as fans of theirs will attest, share recipes after much testing takes place, thus the name. While I am not a vegetarian, I was intrigued as the recipes all perked up my tastebuds, and I took note to download the recipes when I reached my destination.
One of the recipes was the Mushroom and Leek Galette, and after a few tweaks of my own to accommodate for my preferences and portion sizes, I found it to be scrumptious.
Upon my way home from my parents, my mom packed up my cooler as is our modus operandi with canned goods, leftovers from the Christmas dinner and morels that had been found earlier in the year (they had been freeze-dried). I knew immediately what I wanted to do with the morel mushrooms – the Mushroom and Leek Galette I had heard on my drive!
I have recently been receiving a few emails about how to cook delicious meals during the busy work week. And in fact, I will address this in more detail in tomorrow’s episode of the podcast (episode #191), but I will say knowing you have a much-anticipated recipe to enjoy at the end of a long work day is a beautiful motivator to finish the day well. Such was the case with this particular recipe. However, I split it into two days as I note in the instructions below.
While the pastry can be made on the same day as the filling, it does take more time. What I chose to do was make the pastry the day before, keep it in the refrigerator (it can be made up to 2 days in advance, I would stretch that to 3-4 if I had to without a worry) and rolled it out the next day to finish the tart. The second day preparations are simple, as you can quickly make the filling (which takes about 10-15 minutes), roll out the pastry, assemble and place in the oven in a total of 20 minutes, bake for 30-35 and voilà, you have dinner.
I included as many images from the progression of the recipe while I made it below, and you can now see the entire “story” (videos as well) on Instagram in my Highlights on my profile page – click “Mush. Galette” (@thesimplyluxuriouslife).
The galette truly is a meal in and of itself. Simple and delicious. Enjoy!
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~A Savory Spring Clafoutis (Mushrooms & Parmesan)