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Mushroom and Leek Gallette

Mushroom and Leek Gallette Mushroom and Leek Gallette Mushroom and Leek Gallette

This mushroom and leek pizza may be a little bit different from the normal pizza, but they are delicous. Mushrooms are cooked with leeks, just perfect.













Trans-fat Free


For the crust:
¾ cup whole-wheat pastry flour
¾ cup all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup cottage cheese (low-fat 1%)
¼ cup canola oil
¼ cup milk
1 ½ teaspoons sugar
1 large eggs
mixed with 1 tablespoon water, for glaze
For the filling:
1 tablespoon olive oil, extra-virgin
2 cups leeks
sliced, 2 large ones
12 ounces mushrooms, portabello
wiped clean and sliced, about 6 cups
1 large eggs
cup sour cream, non-fat
or reduced-fat
½ teaspoon salt
or more to taste
black pepper
freshly ground to taste
½ cup scallions, spring or green onions
¼ cup parsley leaves
freshly chopped



For preparing crust:

Whisk whole-wheat flour, all-purpose flour, baking powder and salt in a medium bowl.

Purée cottage cheese in a food processor. Add oil, milk and sugar; process them until smooth.

Add the dry ingredients and pulse 4 to 5 times, just until the dough clumps together.

Turn out onto a lightly floured surface and knead several times, but do not overwork.

Press the dough into a disk, dust with flour and wrap in plastic wrap. Refrigerate for at least 30 minutes.

At the same time, prepare filling:

Heat oil in a large nonstick skillet over medium-low heat. Add leeks and cook, stirring often, until tender, 3 to 5 minutes.

(Add water, if necessary, to prevent scorching.)

Add mushrooms and increase heat to medium-high; cook, stirring occasionally, until the mushrooms are tender and the liquid has evaporated, 3 to 4 minutes. Let cool.

Whisk egg, sour cream, salt and pepper in a large bowl. Add scallions, parsley and the mushroom mixture; toss to coat.

To assemble and bake pizza:

Preheat oven to 400℉ (200℃) F. Coat a baking sheet with cooking spray.

On a lightly floured surface, roll dough into a rough 15-inch circle about ¼ inch thick.

Roll it back over the rolling pin and transfer to the prepared baking sheet. Spread the filling over the dough, leaving a 2-inch border all around.

Fold the border up and over the filling to form a rim, pleating as necessary. Brush egg glaze over the rim.

Bake the pizza until the crust is golden, 25 to 35 minutes. Let cool on the baking sheet on a wire rack for 5 minutes.

Slide onto a serving platter and serve hot or at room temperature and serve warm.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 166g (5.9 oz)
Amount per Serving
Calories 30745% of calories from fat
 % Daily Value *
Total Fat 15g 23%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 77mg 26%
Sodium 341mg 14%
Total Carbohydrate 11g 11%
Dietary Fiber 2g 7%
Sugars g
Protein 19g
Vitamin A 19% Vitamin C 14%
Calcium 10% Iron 19%
* based on a 2,000 calorie diet How is this calculated?


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