Pies and galettes don't have to just be seen as a dessert. There are lots of ways to eat pies and tarts all day long, and well, that makes us really happy! This tart or galette is inspired by the quiche, but here you don't have the egg or cream. We have taken our basic pie dough which is so versatile that once you have it down, you can create whatever flavor profiles are your favorites, and imparted it with the herbs de provence, a favorite spice composed of things like rosemary, thyme, oregano and marjoram. Once you layer on the cheese, mushrooms, leeks and zucchinis, you have created a savory tart that if you close your eyes you could be transported to Paris and a little cafe on the Rue St. Germaine. All you need is a glass of wine, or two, a side salad, and some nice company to enjoy a tasty lunch.
Rustic Mushroom Zucchini and Leek Galette
(Makes 2 9 inch shells)
1 cup chilled butter
4 tablespoons vegetable shortening
2 1/2 cups all-purpose flour
1 teaspoon salt
1 tablespoon sugar
6 tablespoons ice water
2 teaspoons apple cider vinegar
1 tsp. Herbs de Provence
6-8 oz. cream cheese, softened or Rondele
½ cup grated Parmesan
½ lb. mixed mushrooms, chopped
½ onion, finely diced or leek
2 cloves of garlic, minced
1 zucchini, diced
1 tablespoon fresh Thyme, minced
2 tablespoons Olive Oil
1 tsp. sea salt
1 tsp. pepper
Preheat oven to 400
Prepare dough- Put butter, shortening, 2 cups of flour, sugar, salt and herbs into food processor. Pulse until you have small pea sized pieces. Add the rest of the flour and briefly pulse. Pour mixture into a bowl and add apple cider vinegar. Add chilled water to the flour mixture and fold with a large flat spatula until dough comes together, pressing dough as you fold. Flip dough onto floured surface and push into a ball. Divide into two, and gently flatten each half into a disc. Wrap in plastic and let rest in fridge or freezer until ready to use. If freezing the dough, put in fridge the night before you want to make the tart.
Place olive oil in a sauté pan over medium high heat. Add the onion, garlic, thyme and salt and sauté until soft and beginning to brown. Add zucchini and sauté until tender and beginning to brown. Remove from pan and add your mushrooms. You may need to add a little more olive oil to the pan. Sauté the mushrooms until they are tender and remove them from the heat.
Roll out half your dough on a well-floured surface. Trim sides to get as close to a circle as you can then save the scraps. Move dough onto a parchment lined baking tray preferably without a lip.
Spread your cream cheese gently on the dough, keeping a 2-inch rim around the side. Spread your onion mixture on top, then the mushrooms. Top with Parmesan cheese and a sprinkle of salt and pepper.
Brush with egg wash and start at twelve o’clock, folding the dough in. Work your way around the tart and use the egg wash to seal your folds. You will get about 6-8 folds resembling an octagon or hexagon. You can stop here and brush with egg wash. Or, reroll scraps and have some fun with cookie cutters, using the egg wash to help stick your shapes to the tart. When done decorating, brush with egg wash.
Bake for 40-50 minutes until cheese begins to melt and dough is brown. If it browns too quickly cover with foil and keep baking.
A square meal is satisfying, nourishing, complete.
A round table includes all.