Mushroom, Leek, Sweet Potato and Fontina Galette With Rosemary Crust

8 slices
1 hr 5 min

Fall and early winter flavors are my favorite! I wanted to create a dish that combined my top ingredient pics plus this super flaky rosemary crust. And cheese. You can't leave out the cheese! I had a hard time narrowing down the ingredients, but I finally landed on Mushroom, Leek, Sweet Potato and Fontina Galette with a super flaky Rosemary Crust. The rich, savory flavors of the veggies combined with the creamy Fontina cheese are to die for. But this crust. I mean. So tender and flaky with just the right amount of rosemary. The best part is that this galette is incredibly versatile. Serve it for breakfast topped with a fried egg. It's also great for lunch or dinner served with a side salad.

Mushroom, Leek, Sweet Potato and Fontina Galette With Rosemary Crust

Recipe details

  • 8  slices
  • Prep time: 45 Minutes Cook time: 20 Minutes Total time: 1 hr 5 min
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Ingredients

For the crust

  • 2 cups flour
  • ½ teaspoon salt
  • ½ teaspoon sugar 2 tablespoons finely chopped rosemary
  • 2 tablespoons finely chopped rosemary
  • 2 sticks cold unsalted butter, cubed 2-3 tablespoons cold water
  • 2-3 tablespoons cold water

For the filling

  • 2 tablespoons olive oil
  • 10 ounces crimini mushrooms, sliced
  • 2 leeks, thinly sliced
  • ½ sweet potato, peeled, cubed and roasted until fork tender
  • 1 cup shredded Fontina cheese
  • Red pepper flakes (optional)

Instructions

For the crust

In the bowl of a food processor, add the flour, salt, sugar and rosemary. Pulse to combine.
Add the butter and process until the biggest piece of butter is no bigger than the size of a pea.
Start by adding two tablespoon of water. Process. If the dough doesn’t form a ball, add a little bit more water and process until it starts to form a ball.
Remove from the processor and flatten into a disk. Wrap in plastic and refrigerate for 30 minutes.

For the filling

While the dough is chilling make the filling. Heat a large skillet over medium high heat. Add the olive oil and heat.
Add the mushrooms and leeks, cooking until the leeks are softened and lightly golden brown. Transfer to a bowl. Add the sweet potatoes. Let mixture cool.
Preheat the oven to 400ºF. Line a sheet tray with parchment paper.
On a lightly floured surface, roll dough into a circle about ¼” thick. Transfer to the sheet tray.
Add the filling to the center of the circle, spreading it out leaving a 1”-inch(ish) border. Fold the edges in over the filling. It should look rustic.
Transfer to the preheated oven and cook for 15 minutes. Remove from the oven, add the Fontina cheese and return to the oven until the cheese is melted and the crust is lightly golden brown. Top with red pepper flakes and slice to serve.

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