French · main

Wild Mushroom and Leek Galette

Wild Mushroom and Leek Galette reads umami 7.2, richness 6.8 and salinity 4.5 on Palate's 0–10 flavor X-ray — a French main, about 2 hr 27 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 7.9 / 10
• Sweet & Fruity — 2.9 / 10
• Sour & Bright — 3.0 / 10
• Bitter & Earthy — 3.8 / 10
• Rich & Fat — 8.0 / 10
• Aromatic & Spice — 3.5 / 10

The measured notes (of 18)

Umami 7.2 · Richness 6.8 · Salinity 4.5 · Nutty 4.1 · Earthy 3.7 · Allium 3.1 · Funk & Ferment 2.6 · Fruity 2.3 · Sourness 2.3 · Citrus 2.3 · Sweetness 1.9 · Herbaceous 1.8 · Floral 1.4 · Warm Spice 1.3 · Bitterness 1.1 · Heat 0.8

What's in it (14)

• all-purpose flour — 151 g
• salt — 5 g
• unsalted butter — 136 g
• cold water — 59 g
• cremini mushrooms — 454 g
• shiitake mushrooms — 227 g
• leeks — 200 g
• garlic — 9 g
• thyme — 4 g
• dry white wine — 59 g
• gruyere — 237 g
• parmesan cheese — 28 g
• black pepper — 3 g
• egg — 100 g

Time & effort: about 2 hr 27 min (1 hr 2 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 133.3 kcal, 7.9 g protein, 12.5 g fat, 11.6 g carbs

Dietary: Vegetarian · Contains dairy · Contains egg — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

1. In a food processor, pulse the flour and 1/2 teaspoon of the salt to combine, then add 8 tablespoons of the cold butter and pulse until the mixture looks like coarse crumbs with pea-sized butter pieces, 8 to 10 pulses. Drizzle in the ice water 1 tablespoon at a time, pulsing briefly after each addition, until the dough just holds together when pinched. Turn the dough onto plastic wrap, press into a disk, wrap tightly, and refrigerate at least 1 hour and up to 2 days.
2. Melt the remaining 2 tablespoons butter in a large skillet over medium heat. Add the leeks and cook, stirring occasionally, until fully softened and just beginning to turn golden at the edges, 8 to 10 minutes.
3. Raise the heat to medium-high, add the cremini and shiitake mushrooms, and cook, stirring only occasionally, until they release their liquid, the liquid evaporates, and the mushrooms are deeply browned, 10 to 12 minutes.
4. Stir in the garlic and 2 teaspoons of the thyme and cook until fragrant, about 1 minute. Pour in the white wine, scraping up any browned bits, and cook until the pan is nearly dry, 2 to 3 minutes. Season with the remaining 1/2 teaspoon salt and the black pepper, then remove from heat and let cool to room temperature, about 15 minutes.
5. On a lightly floured surface, roll the chilled dough into a rough 13-inch circle about 1/8 inch thick, then transfer it to a parchment-lined baking sheet.
6. Sprinkle the Gruyere over the dough, leaving a 2-inch border. Spoon the cooled mushroom-leek filling over the cheese, then scatter the Parmesan on top. Fold the border up and over the filling, pleating it every 2 to 3 inches to form a rustic edge and leaving the center open.
7. Brush the folded crust with the egg wash and sprinkle it with the remaining 1 teaspoon thyme. Bake at 400 F until the crust is deeply golden brown and the filling is bubbling, 35 to 40 minutes.
8. Let the galette rest on the baking sheet for 10 minutes before slicing into wedges; serve warm.

Dishes with a similar flavor shape

• Skillet Chicken and Wild Mushroom Risotto — Italian-American
• Diots au Vin Blanc — French · Savoy
• Kare-Kare With Beans, Baby Bok Choy, And Eggplant — Filipino
• Wild Mushroom Risotto — Italian
• Polenta e Funghi — Italian

Keep reading: what umami, richness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.