Mushroom and Leek Galette

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== Ingredients ==
* ¼ cup chopped fresh flat-leaf parsley
* 1 large egg white for glaze
* 1 tbsp olive oil
* 4 medium leeks (white and light green parts only), sliced (2 cups)
* 12 oz cremini or baby bella mushrooms, sliced (6 cups)
* 1 large egg
* ⅓ cup reduced-fat sour cream
* ¾ tsp salt
* ¼ tsp freshly ground pepper
* 1 bunch scallions (white and light green parts only), sliced (⅓ cup)
=== Crust ===
* 1½ cups all-purpose flour
* 1½ tsp baking powder
* ½ tsp salt
* ½ cup low-fat cottage cheese
* ¼ cup vegetable oil
* ¼ cup low-fat milk
* 1½ tsp sugar
== Directions ==
=== Crust ===
# In medium bowl, whisk together flour, baking powder and salt.
# In food processor, process cottage cheese until puréed.
# Add oil, milk and sugar and process until smooth.
# Add flour mixture and pulse 4 to 5 times, just until dough clumps together.
# Turn dough out onto lightly floured surface and knead several times; do not overwork.
# Press dough into a disk, dust lightly with flour and wrap in plastic wrap.
# Refrigerate at least 20 minutes.
=== Gallette ===
# Meanwhile, in large nonstick skillet, heat oil over medium heat.
# Add leeks and cook, stirring often, until tender, 4 to 5 minutes, adding a little water if necessary to prevent scorching.
# Add mushrooms, increase heat to medium-high and cook, stirring, until mushrooms are tender, 3 to 4 minutes.
# Remove from heat and cool completely.
# Preheat oven to 400 °F.
# Coat baking sheet with cooking spray.
# In large bowl, whisk together whole egg, sour cream, salt and pepper.
# Add scallions, parsley and cooled leek mixture; mix well.
# On lightly floured surface, roll out dough into 15-inch circle about ¼ inch thick.
# Roll dough back over rolling pin and transfer to prepared baking sheet.
# Spread leek mixture over dough, leaving 2-inch border around edges.
# Fold dough border up and over filling, pleating as necessary.
# In small bowl, combine egg white with 1 tablespoon water; stir briskly with fork.
# Brush over rim of crust.
# Bake until crust is golden, 30 to 35 minutes.
# Transfer baking sheet to wire rack and let cool 5 minutes.
# Carefully slide galette onto platter and serve hot or at room temperature.
Category:Cottage cheese Recipes
Category:Cremini mushroom Recipes
Category:Egg white Recipes
Category:Leek Recipes
Category:Low-fat milk Recipes
Category:Savory pie Recipes
Category:Vegetarian Recipes