Mushroom Leek Galette with Gruyere

A rustic mushroom and leek galette filled with Gruyere and thyme, baked until golden and flaky. This easy vegetarian savory tart is ready in about an hour.

Prep: 25 min · Cook: 45 min · Yield: 6 · Method: Oven

Ingredients

• 1 pie crust
• 10 oz mushrooms
• 1 leek
• 0.75 cup gruyere cheese
• 1 tsp thyme
• 1 large egg
• 1 tbsp olive oil
• 0.5 tsp salt
• 0.25 tsp black pepper

Cooking instructions

1. Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms and leek, season with salt and pepper, and sauté for 10 to 12 minutes, stirring occasionally, until tender and the skillet is nearly dry. Stir in the thyme and cook for 1 minute. Cool for 10 minutes. (about 23 min) — Medium-high heat
2. Preheat the oven to 400°F. Line a baking sheet with parchment and place the pie crust on it. (about 10 min) — 400°F
3. Sprinkle the Gruyere over the center of the crust, leaving a 2-inch border. Spoon the cooled mushroom mixture over the cheese. (about 2 min)
4. Fold the crust edge inward over the filling, pleating as needed and leaving the center exposed. Beat the egg with 1 teaspoon water, then brush it over the folded crust. (about 5 min)
5. Bake for 25 to 30 minutes, until the crust is deeply golden and the cheese is bubbling. Rest for 10 minutes before slicing. (about 30 min) — 400°F