In Food on
July 12, 2017

Mushroom and Leek Galette


  • 2.5 cups whole wheat flour
  • 1/4 teaspoon salt
  • 1/2 cup cold coconut oil
  • 3/4 cup ice water


  • 1 tablespoon coconut oil
  • 4 cups chopped leeks (white and light green parts)
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon pepper
  • 1 tablespoon dried thyme
  • 2 portobello mushrooms
  • 2 cups baby spinach
  • 1 tablespoon lemon juice
  • Goat’s milk feta cheese

I have discovered my new favourite food: galette. Galette is a french pastry thing that usually has a dessert filling, but this savoury version found in Sarah Britton’s Naturally Nourished is absolutely delicious. I’m thinking of trying a cheese/butternut squash/spinach version in the Fall. But for now, this mushroom and leek dish will do just fine.

Start by preparing the dough early. Cut the oil into the flour, drizzling the cold water as you go. I would highly suggest getting a dough cutter for this and not using two forks (like I tried to do).

Wrap the dough in plastic wrap and keep it in the fridge from at least an hour.

In the meantime, take a nap, clean the house, read a book, check out my last post, and then make the filling. Start by chopping the leeks  and adding them to melted coconut oil and salt in a large skillet. Then add the garlic, thyme, pepper, and mushrooms. Stir for 5-7 minutes.

Add the spinach and lemon juice and stir until the spinach has wilted.

Next, roll out the dough (I would also highly suggest using a rolling pin, which I did not have) and place the filling in the middle, leaving out 2 inches around the edge. Crumble the feta (the more the better!) on top and fold the edges over.


Cook this on a lined baking sheet in the oven for 30-40 minutes until the crust is golden. Slice like a pizza and enjoy with a cold drink on a beautiful summer night. Bon appétit!

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