MUSHROOM & LEEK GALETTE - 5 pts

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MUSHROOM & LEEK GALETTE - 5 pts

Crust:

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 glaze

Filling:

1 tablespoon extra-virgin olive oil

2 cups sliced leeks (about 2 large) (see Tip)

12 ounces cremini or baby bella mushrooms, wiped clean and sliced (6

cups)

1 large egg

1/3 cup reduced-fat sour cream

1/2 teaspoon salt, or to taste

Freshly ground pepper to taste

1/2 cup chopped scallions

1/4 cup chopped fresh parsley

 

 

 

1. To prepare crust: Whisk whole-wheat flour, all-purpose flour,

baking powder and salt in a medium bowl. Puree cottage cheese in a

food processor. Add oil, milk and sugar; process until smooth. Add the

dry ingredients and pulse 4 to 5 times, just until the dough clumps

together. Turn out onto a lightly floured surface and knead several

times, but do not overwork. Press the dough into a disk, dust with

flour and wrap in plastic wrap. Refrigerate for at least 20 minutes.

2. Meanwhile, prepare filling: Heat oil in a large nonstick skillet

over medium-low heat. Add leeks and cook, stirring often, until

tender, 3 to 5 minutes. (Add water, if necessary, to prevent

scorching.) Add mushrooms and increase heat to medium-high; cook,

stirring occasionally, until the mushrooms are tender and the liquid

has evaporated, 3 to 4 minutes. Let cool.

3. Whisk egg, sour cream, salt and pepper in a large bowl. Add

scallions, parsley and the mushroom mixture; toss to coat.

4. To assemble & bake galette: Preheat oven to 400°F. Coat a baking

sheet with cooking spray.

5. On a lightly floured surface, roll dough into a rough 15-inch

circle about 1/4 inch thick. Roll it back over the rolling pin and

transfer to the prepared baking sheet. Spread the filling over the

dough, leaving a 2-inch border all around. Fold the border up and over

the filling to form a rim, pleating as necessary. Brush egg glaze over

the rim.

6. Bake the galette until the crust is golden, 25 to 35 minutes. Let

cool on the baking sheet on a wire rack for 5 minutes. Slide onto a

serving platter and serve hot or at room temperature.

 

Makes 8 appetizer servings or 4 main-dish servings

ACTIVE TIME: 1 hour

TOTAL TIME: 1 1/2 hours

EASE OF PREPARATION: Moderate

 

NUTRITION INFORMATION: Per appetizer serving: 221 calories; 11 g fat

(2 g sat, 6 g mono); 31 mg cholesterol; 24 g carbohydrate; 7 g

protein; 2 g fiber; 372 mg sodium.

1 1/2 Carbohydrate Servings

 

Source: EatingWell Diabetes Cookbook

Formatted by Chupa Babi in MC: 04.0707

 

TIP: To clean leeks: Trim off fuzzy root and dark green stems. With a

sharp knife, cut several incisions in the leek & #146;s stem end to open it

up like a fan. Soak in water for several minutes, then swish to

dislodge dirt. Repeat until no grit remains.

 

MAKE AHEAD TIP: Refrigerate for up to 2 days. Reheat on a baking sheet

at 350°F for 20 to 25 minutes.

 

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.

 

ChupaNote: Added this to my Easter menu at the last minute, when

HoneyBabySweetHeart told me he'd invited some foreign students at the

last minute. Doubled the parsley and scallion. Added 1 t. red pepper

flakes (will add more next time). Used frozen Pepperidge Farm puff

pastry for the crust. Not as healthy, but it sure was quick!!! Wish

someone would make a whole wheat puff pastry that would puff.

 

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