Mushroom & Leek Galette

Tote this savory tart to potlucks and holiday gatherings. It makes perfect party food because it is easy to eat while you are balancing a glass and grazing at a buffet. Serve as an appetizer or as a vegetarian main dish. 8 appetizer servings or 4 main-dish servings | Active Time: 1 hour | Total Time: 1 1/ hours

Ingredients
rust

3/4 cup whole-wheat pastry flour 3/4 cup all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup 1% cottage cheese 1/4 cup canola oil 1/4 cup 1% milk 1 1/2 teaspoons sugar 1 egg mixed with 1 tablespoon water, for gla e

!illing

1 tablespoon extra-!irgin oli!e oil 2 cups sliced leeks, "about 2 large# "see $ip# 12 ounces cremini, or baby bella mushrooms, wiped clean and sliced "% cups#

1 large egg 1/3 cup reduced-fat sour cream 1/2 teaspoon salt, or to taste &reshly ground pepper, to taste 1/2 cup scallions, chopped 1/4 cup chopped fresh parsley

"reparation
1' $o prepare crust( )hisk whole-wheat flour, all-purpose flour, baking powder and salt in a medium bowl' *uree cottage cheese in a food processor' +dd oil, milk and sugar, process until smooth' +dd the dry ingredients and pulse 4 to - times, .ust until the dough clumps together' $urn out onto a lightly floured surface and knead se!eral times, but do not o!erwork' *ress the dough into a disk, dust with flour and wrap in plastic wrap' /efrigerate for at least 20 minutes' 2' 1eanwhile, prepare filling( 2eat oil in a large nonstick skillet o!er medium-low heat' +dd leeks and cook, stirring often, until tender, 3 to - minutes' "+dd water, if necessary, to pre!ent scorching'# +dd mushrooms and increase heat to mediumhigh, cook, stirring occasionally, until the mushrooms are tender and the li3uid has e!aporated, 3 to 4 minutes' 4et cool' 3' )hisk egg, sour cream, salt and pepper in a large bowl' +dd scallions, parsley and the mushroom mixture, toss to coat' 4' $o assemble and bake galette( *reheat o!en to 4005&' 6oat a baking sheet with cooking spray' -' 7n a lightly floured surface, roll dough into a rough 1--inch circle about 1/4 inch thick' /oll it back o!er the rolling pin and transfer to the prepared baking sheet' 8pread the filling o!er the dough, lea!ing a 2-inch border all around' &old the border up and o!er the filling to form a rim, pleating as necessary' 9rush egg gla e o!er the rim' %' 9ake the galette until the crust is golden, 2- to 3- minutes' 4et cool on the baking sheet on a wire rack for - minutes' 8lide onto a ser!ing platter and ser!e hot or at room temperature'

#utrition
"er serving : 1 !alories" 11 g #at" g Sat" $ g %ono" &1 mg !holesterol" ' g !arbohydrates" ( g )rotein" g #iber" &( mg Sodium" *( mg )otassium 1 1/ !arbohydrate Serving $%changes: 1 starch+ 1 1/ vegetable+ fat

Tips & #otes

Make Ahead Tip( /efrigerate for up to 2 days' /eheat on a baking sheet at 3-05& for 20 to 2- minutes'

Tip: $o clean leeks( $rim off fu y root and dark green stems' )ith a sharp knife, cut se!eral incisions in the leek:s stem end to open it up like a fan' 8oak in water for se!eral minutes, then swish to dislodge dirt' /epeat until no grit remains