About the recipe
Got a last minute Thanksgiving potluck coming up and you don’t know what you bring? I got you covered with this mushroom, leek and ricotta galette. 4 main ingredients, less than 15 minutes to put together, looks nice and tastes amazing. Thank me later!
Jump to RecipeThe ingredients
This recipe only requires 4 basic ingredients:
- Leaks. Often a forgotten vegetable, leeks are absolutely delightful. Think of them as a really light and sweet onion. Just make sure you clean them well, after chopping, to make sure there’s no dirt between each layers.
- Mushrooms. My favourite vegetable! Gives a nice umami flavour to this dish.
- Ricotta cheese brings freshness to this recipe and creates a nice light sauce for the galette.
- Crescent dough. Of course, you could make your own, but it would be pretty time-consuming. I used store-bought crescent dough and it turned out fluffy and light.
Recipe variations
This mushroom, leek & ricotta galette is a really basic recipe. You could easily substitute:
- the leek and mushrooms for any other vegetables you like!
- use phyllo pastry instead of crescent dough.
Mushroom, leek & ricotta galette
Got a last minute Thanksgiving potluck coming up and you don’t know what you bring? I got you covered with this mushroom, leek and ricotta galette. 4 main ingredients, less than 15 minutes to put together, looks nice and tastes amazing. Thank me later!
Ingredients
- 1 tbsp olive oil
- 227 g mushrooms sliced
- 1 leak (only the white part) chopped
- 227 g ricotta cheese
- 2 tsp garlic powder
- 2 tsp Italian seasoning
- Salt and pepper to taste
- 1 package crescent dough (235g)
Instructions
- Preheat oven to 375°F and line a baking sheet.
- In a pan, heat olive oil. Add the mushrooms and leeks, season with half of the garlic powder, half of the Italian seasoning, salt and pepper to taste. Saute until the mushrooms turn golden brown and the leaks are nice and translucent.
- To the ricotta cheese, add the rest of the garlic powder and Italian seasoning, salt and pepper to taste.
- Open the crescent rolls and make two squares by pinching the dough to join it together. Put on the lined baking sheet.
- Top the crescent dough with ricotta cheese, then the sautéed vegetables. Leave about 1/2 inch-1 inch of dough uncovered around the edges.
- Fold the dough around the edges for a rustic look.
- Bake for 20 minutes or until the dough is golden brown.
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