Lemon Leek Mushroom Galette

Lemon Leek Mushroom Galette 

1 sheet puff pastry, thawed
8 oz. crème fraîche
3 oz. Gruyere cheese, chopped
1 large egg
3 Tbs. butter, divided
1 large leek, cleaned and thinly sliced
4 button mushrooms, sliced
1 medium red potato, thinly sliced
zest of 1 lemon, divided
1 Tbs. fresh thyme, divided
sea salt and pepper

 

Preheat oven to 450 degrees.

Combine the crème fraîche, gruyere, egg, and 1/2 the lemon zest in the bowl of a food processor. Pulse until super smooth.

Heat 2 Tbs. butter in a large Dutch oven. 

Add the leek, mushrooms, and potatoes and sauté (covered), stirring occasionally, until golden brown – about 10 minutes. Season with salt and pepper.

 

On a flour-dusted work surface (parchment paper), roll out the puff pastry sheet to increase the size by about 1/3.

Spread the crème fraîche mixture in the center of the pastry, and then top with the sautéed filling. 

Fold up the sides of the pastry to create a lovely ring.

Brush the sides of the pastry with the remaining butter (melted) and sprinkle the top with the remaining lemon zest and thyme.

Bake for 30 minutes, or until the crust is golden brown.

 

Cool thoroughly before slicing.