Rustic • Cozy • Elegant • Easy Entertaining Recipe
Total Time: 1 hour 30 minutes
Prep Time: 30 minutes
Chill Time: 30–60 minutes
Bake Time: 35–40 minutes
Servings: 6–8 slices
This Leek and Mushroom Galette is rustic, cozy, and full of flavor — made with flaky homemade herb puff pastry, a creamy parmesan and cream cheese base, and savory sautéed leeks and mushrooms.
It’s my go-to appetizer when we have people over because it looks fancy but is secretly so easy. And the best part? You can swap the toppings with whatever veggies you love.
Golden, flaky, and full of cozy flavor — this galette is perfect for entertaining, holidays, or even a simple weeknight dinner with a salad.
Ingredients
For the Flaky Herb Puff Pastry Crust
2½ cups all-purpose flour
½ teaspoon sea salt
16 tablespoons (2 sticks) cold unsalted butter, cubed
½ cup chopped fresh parsley
½ cup plain yogurt or sour cream
1 tablespoon white wine vinegar
⅓ cup ice water
For the Filling
1 package cream cheese, softened
1 cup shredded parmesan cheese
1 leek, thinly sliced (white and light green parts only)
3 cups sliced mushrooms
Olive oil or butter, for sautéing
Salt and pepper, to taste
For Finishing
1 egg, beaten (for egg wash)
Step 1: Make the Homemade Puff Pastry
In a stand mixer or large bowl, combine flour and sea salt.
Add cold butter and mix on low speed until the mixture resembles coarse crumbs with some pea-sized butter pieces.
In a small bowl, whisk together yogurt (or sour cream), white wine vinegar, and ice water.
Slowly pour wet ingredients into the flour mixture until a cohesive dough forms.
Fold in chopped parsley.
Divide dough in half, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes (2 hours is ideal for maximum flakiness).
Tip: Chilling is the secret to a buttery, flaky crust.
Step 2: Make the Filling
Heat olive oil or butter in a skillet over medium heat.
Sauté leeks until soft and lightly caramelized, about 8–10 minutes.
Add mushrooms and cook until deeply browned and all moisture has cooked out.
Season with salt and pepper and set aside to cool slightly.
In a bowl, mix cream cheese and parmesan until smooth and spreadable.
Step 3: Assemble the Galette
Preheat oven to 375°F (190°C).
Roll out one chilled dough round into a large circle on parchment paper.
Spread cheese mixture in the center, leaving a 2–3 inch border.
Top with leek and mushroom mixture.
Fold edges of dough up and over filling, pleating gently as you go.
Brush crust with egg wash.
Step 4: Bake
Transfer galette (on parchment) to a baking sheet.
Bake for 35–40 minutes, until crust is golden brown and flaky.
Let cool slightly before slicing and serving.
Tips & Serving Ideas
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Serve warm or at room temperature.
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Swap mushrooms and leeks for zucchini, asparagus, caramelized onions, or roasted tomatoes.
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Add fresh herbs or a drizzle of honey for extra flavor.
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Perfect for holidays, entertaining, brunch, or a cozy dinner with a salad.
Why You’ll Love This Leek & Mushroom Galette
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Rustic, cozy, and impressive
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Flaky homemade puff pastry
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Easy but elegant
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Vegetarian-friendly
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Customizable with seasonal veggies
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Perfect for entertaining or weeknight dinners
