Savoury Leek and Mushroom Galette

8 June 2017 by
First published: 22 June 2017

This savoury leek and mushroom galette had us at hello

If pastry intimidates you, behold the galette. Easy to make and hard to mess up, this foolproof tart can be mastered by anyone. You might more commonly associate it with a sweet dessert, but this deliciously savoury makes a main dish look far more impressive than the effort that went into it. The filling is a richly seasoned combination of creamy leeks and mushrooms with an good dose of spinach that cleverly melts into the mix and doesn’t overwhelm. The crust is hearty and satisfying, with crunchy edges that complement the tender filling. If you would prefer a vegan dish, simply leave out the feta cheese and use coconut oil instead of ghee.


300g wholegrain wheat flour

50g rolled oats

¼ tsp fine sea salt

115ml coconut oil, cold

185ml iced water


1tbsp ghee or coconut oil

350g leeks, chopped, white and light-green parts only

1tsp fine sea salt

3 garlic cloves, very finely chopped

1tbsp dried thyme

1tsp freshly ground black pepper

3 large portobello mushrooms, sliced

50g baby spinach leaves

1tbsp freshly squeezed lemon juice

100g feta cheese (preferably goat‘s or sheep‘s)

Fresh flat-leaf parsley leaves, to garnish (optional)

Prepare the dough – place the flour, oats and salt in a large bowl and stir to combine. Cut the cold coconut oil into pieces and add it to the bowl. Use a pastry cutter or a couple of forks to cut the oil into the flour until the mixture has a pea-like consistency. Drizzle in about 5 tablespoons of the iced water and continue to mix the ingredients until a small amount of it holds together when squeezed. You may need to add more water, up to 185 ml. Do not overwork the dough or add too much water or the pastry will be tough and chewy.

Gather the dough into a rough ball in the bowl, then transfer it to a piece of clingfilm. Wrap the dough ball in the clingfilm and flatten it into a rough disc. Chill the dough in the fridge for at least an hour and for up to two days.

Make the filling – in a large frying pan, melt the ghee over a medium-high heat. Add the leeks and salt, stir to coat and cook for about 10 minutes until the leeks soften and are slightly caramelised. Add the garlic, thyme, pepper and mushrooms, stir to coat and cook for 5–7 minutes until the mushrooms have softened. Remove from the heat, add the spinach and lemon juice and stir until the spinach has wilted.

Preheat the oven to 200°C. Remove the dough from the clingfilm. Place it between 2 large pieces of baking paper, and roll it out into a 36 cm / 14 in round. Peel off the top piece of baking paper.

Add the filling to the dough disc and spread it evenly, leaving 5 cm / 2 in space around the edges. Crumble the feta over the top and fold about 4 cm / 1½ in of the crust’s edge over onto the filling all around. Slide the baking paper with the galette onto a rimmed baking sheet and bake for 35-40 minutes until the pastry is golden and cooked through.

Slice the galette into wedges, sprinkle with parsley, if you like, and enjoy hot or at room temperature.

Rollover double the dough recipe, freeze half and make a galette next season using totally different produce. This would be lovely with a filling of mixed roasted veggies, such as pumpkin, beetroot and sweet potatoes.

Recipes courtesy of Naturally Nourished: Healthy, Delicious Meals Made with Everyday Ingredients by Sarah Britton

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Savoury Leek and Mushroom Galette
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