Mushroom and Leek Galette

Mushroom and Leek Galette

Author: Carolyn Severin, Hamama Success Team Member

Prep Time: 15 minutes

Cook Time: 1 hour, 10 minutes

Makes: 6 Servings

All pie is good pie in our minds! This galette is so fancy and impressive, but it’s secretly so simple to make! You can fill it with anything you’d like, but I definitely recommend giving this mushroom and leek one a try! It’s the perfect appetizer or side dish to share with friends and family. Don’t miss out on this fancy feasting recipe using our Leek microgreens…yum!


For the dough:

  • ⅞ cup flour
  • 1 cup butter, cold and cut into cubes
  • 1 tsp salt
  • 1 tsp fresh rosemary leaves, chopped


Egg Wash:

  • 1 egg
  • 1 tbsp water


For the filling:

  • 1 leek, sliced thin
  • ¼ cup Leek microgreens, chopped finely
  • 8 oz blue oyster mushrooms, or any mushroom you prefer
  • ¼ cup monterey jack cheese
  • ¼ cup parmesan cheese
  • garlicky chive pesto or leek pesto (sub any pesto)
  • 2 tbsp butter and olive oil for cooking
  • Salt and pepper to taste




  1. Preheat the oven to 350F.

For the dough:

  1. Mix the cold butter cubes, flour and salt into your food processor.
  2. Add the rest of your ingredients (except the egg wash) and slowly pulse until it forms a dough.
  3. Take out your dough and cover with plastic wrap and place in the fridge for 30 minutes. (when you are ready to use it, set it out and let it get to room temperature before using)

For the filling:

  1. Take out a medium skillet and turn your stove on medium high heat. Add butter and olive oil to the pan and your leeks and cook until tender and golden brown.
  2. Toss the mushrooms in, adding in a bit more butter and olive oil if needed. Cook until tender and golden brown as well.
  3. Taste the filling and, if needed, add a little salt and pepper.


  1. Roll out the dough (keep it round) to 2mm thick.
  2. Transfer your dough to a baking tray (grease your tray with butter or olive oil before placing the dough in).
  3. Add the garlicky chive pesto or leek pesto to the bottom of the dough in the tray (you can go pretty thick with the pesto!).
  4. Add in the monterey jack cheese followed by the leeks and mushrooms.
  5. Add a bit of Parmesan cheese on top for an extra crunch and flavor (optional).
  6. Fold the dough edges towards the inside. Whisk the egg and water together then brush it on the dough.
  7. Place the galette in the oven and cook for 40 minutes or until golden brown.
  8. When your beautiful galette is ready, slightly cool then cut into slices and serve with burrata cheese, some extra fresh leek microgreens and a little sauce on the side!

Make this recipe today!

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