How to Make Savory Mushroom & Leek Galette
Ever crave something cozy, elegant, and surprisingly meat-free? This Savory Mushroom & Leek Galette checks all the boxes. I first discovered savory galettes during a chilly autumn weekend while visiting a friend’s farmhouse in Vermont. We were snowed in with limited ingredients, but she whipped up a galette with just mushrooms, leeks, and some leftover pie dough. One bite in, and I was completely hooked—the earthy mushrooms, sweet leeks, and flaky crust created a dish that felt gourmet, even though it was born out of necessity.
This recipe stars sautéed mushrooms, caramelized leeks, frozen peas, and fresh thyme—all wrapped in a flaky crust and baked to golden perfection. With just 35 minutes from start to finish, this vegetarian galette recipe is a must-add to your kitchen rotation. Now, let's get into it!
How to Make Savory Mushroom & Leek Galette
Prep Time: 5 minutes | Cook Time: 30 minutes | Total Time: 35 minutes
Servings: 8 | Level: Challenging
Ingredients
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- ¼ cup extra-virgin olive oil, divided
- 1 large leek (white parts only), finely chopped
- 1 tablespoon kosher salt
- ½ tablespoon ground black pepper
- ½ teaspoon ground red pepper flakes
- 1 pound mushrooms, sliced
- ⅓ cup frozen peas
- 3 fresh thyme sprigs, leaves only
- 1 rolled store-bought pie crust or 1 batch homemade pie dough
- 1 tablespoon nutritional yeast
- 1 large egg, beaten (for egg wash)
- 1 teaspoon flaky sea salt
Step-by-Step Instructions
Step 1: Preheat your oven to 425°F. Line a large baking sheet with parchment paper to avoid sticking and for easy cleanup.
Step 2: In a large skillet, heat 3 tablespoons of olive oil over medium-high heat. Add the chopped leeks, kosher salt, black pepper, and red pepper flakes. Stir occasionally and cook for about 4 minutes until the leeks begin to soften and release their aroma.
Step 3: Push the softened leeks to one side of the skillet. Add the sliced mushrooms and the remaining 1 tablespoon of olive oil to the empty space in the pan.
Step 4: Let the mushrooms cook undisturbed for a few minutes to release their juices. Continue cooking, stirring occasionally, for about 10 minutes until the moisture evaporates and the mushrooms turn golden brown.
Step 5: Stir in the frozen peas and fresh thyme leaves. Cook for 1 more minute until the peas are thawed. Then, remove the pan from heat.
Step 6: Roll out the pie crust dough onto a large piece of parchment paper. If using homemade dough, roll it into a 9-inch circle about ¼ inch thick. Use a rolling pin for smooth, even results.
Step 7: Carefully transfer the parchment paper with the rolled dough onto the prepared baking sheet.
Step 8: Sprinkle nutritional yeast evenly over the dough and press it lightly onto the surface using your fingers. This adds a rich, cheesy flavor without any dairy.
Step 9: Spoon the mushroom-leek mixture onto the center of the dough, spreading it into an even layer and leaving a 1-inch border around the edges.
Step 10: Fold the edges of the dough over the filling, pleating, and overlapping as needed to create a rustic, galette-style crust.
Step 11: Using a silicone pastry brush, brush the folded crust with the beaten egg to give it that gorgeous golden shine.
Step 12: Sprinkle flaky sea salt on top of the crust for added crunch and flavor.
Step 13: Bake the galette in the preheated oven for 20–25 minutes or until the crust is golden brown and the filling is bubbling.
Step 14: Remove from the oven and let cool on the baking sheet for about 5 minutes. Then, slice into 8 wedges.
Step 15: Serve warm or at room temperature. Leftovers can be refrigerated in an airtight container for up to 3 days.
Health Benefits of This Savory Galette
This savory mushroom & leek galette isn’t just a treat for the taste buds—it’s a nourishing dish too. Mushrooms are rich in antioxidants, B vitamins, and immune-boosting compounds. Leeks support digestion and are loaded with prebiotics and vitamin K. The peas bring a pop of plant-based protein and fiber, while the olive oil and thyme offer heart-healthy fats and anti-inflammatory benefits.
And unlike heavy meat pies, this vegetarian galette is lighter but still satisfying—perfect for anyone looking to cut back on meat without sacrificing flavor or fullness.
Make Your Own Savory Mushroom & Leek Galette Today!
If you’ve never tried a savory galette before, this is the perfect place to start. The combination of earthy mushrooms, sweet leeks, and flaky crust is unbeatable. Also, it’s versatile enough to serve for brunch, lunch, or dinner. Pair it with a side salad or a cup of soup, and you’ve got a complete meal. If you’re vegetarian, flexitarian, or just mushroom-obsessed like we are, this recipe is guaranteed to impress!
Other Kitchen Tools You Need
To make your galette preparation smoother and more enjoyable, here are a few must-have kitchen tools from Zulay Kitchen that’ll elevate your cooking experience:
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- Kitchen Knife Set – Finely chop leeks or slice mushrooms. And when it’s time to serve? This set cuts the galette cleanly without tearing that gorgeous flaky crust.
- Mixing Bowl Set – From whisking eggs to tossing your mushroom filling, these durable, easy-to-clean bowls are a kitchen staple. Bonus: They nest for easy storage!
- Magnetic Measuring Spoons Set – Precision is key when measuring out spices like kosher salt and red pepper flakes. These stackable, dual-sided spoons save drawer space and ensure every measurement is spot on.
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Frequently Asked Questions About Savory Mushroom & Leek Galette
Can I make the galette dough ahead of time?
Yes, you can absolutely make the dough in advance. Homemade pie dough can be prepared up to 2 days before and stored in the refrigerator, wrapped tightly in plastic wrap. You can even freeze it for up to a month. When you’re ready to use it, just let it thaw in the fridge overnight and roll it out as needed.
Can I use different vegetables in the filling?
Definitely. This galette is incredibly versatile. You can swap the mushrooms for sautéed spinach, caramelized onions, zucchini, or roasted butternut squash. Just make sure to cook off any moisture beforehand, so your crust doesn’t get soggy.
What’s a good vegan substitute for egg wash?
You can use plant-based milk or melted vegan butter to brush the crust. For a deeper golden color, mix non-dairy milk with a teaspoon of maple syrup or a dash of turmeric. This gives a glossy, golden finish without the egg.
How do I store and reheat the leftover galette?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a 350°F oven for 10 minutes to re-crisp the crust. Avoid microwaving, as it can make the crust soggy.
Can I make this galette gluten-free?
Yes! Simply use a gluten-free pie crust or your favorite gluten-free dough recipe. Many store-bought options work well, too. Just double-check the ingredients for any binding agents or allergens.
What type of mushrooms work best?
Cremini, baby bella, and shiitake mushrooms all work wonderfully in this recipe. You can even mix a few types for a more complex, earthy flavor. Avoid overly watery mushrooms like white button mushrooms unless you cook them thoroughly.
Can I serve this galette cold?
Absolutely. While it's best warm, this galette is still delicious at room temperature or even chilled. It’s perfect for picnics, potlucks, or make-ahead meals. The flavors settle and deepen as it cools.
