This Low-Carb Leek and Wild Mushroom Galette recipe makes a delicious and impressive meal. It’s easy to make and works for low-carb, ketogenic, Atkins, gluten-free, grain-free, and Banting diets.
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This Low-Carb Leek and Wild Mushroom Galette looks stunning with its free form pastry. The golden folds of pastry surround a richly flavored filling with a leeks, red onions, and wild mushrooms. The mushrooms and leeks are in a cream sauce with hints of thyme, wine and garlic. Melted gruyere tops off the dish with gooey goodness. This galette is satisfying enough to serve as a main dish, or could be used as an impressive side dish.
The pastry for this galette not only looks beautiful, but also tastes delicious. Best of all, it’s easy to make! It’s simply a version of mozzarella dough flavored with a bit of thyme. The dough is rolled out and the filling spread in the middle. The edges of the dough are then gently folded over the filling.
To make the filling extra special, we used dried wild mushrooms. Dried mushrooms give the recipe a more intense flavor than fresh mushrooms. We have tried different mushroom varieties in this recipe and they all have made a tasty galette. One thing I love about dried mushrooms is their shelf life. I consider them a pantry staple and love to have them on hand to add a hearty earthy flavor to a meal.
This impressive galette with it’s earthy flavors, gooey cheese and lovely pastry is comfort food taken to a new level. It’s perfect for a winter day and simple to make. This galette makes any meal special. Enjoy!
-Annissa
Low-Carb Leek and Wild Mushroom Galette
Ingredients
For the filling
- 1 ounce dried wild mushrooms
- 2 Tablespoons butter
- 2 leeks cut in half, then thinly sliced
- 1 small red onion chopped
- salt and freshly ground pepper
- 1 clove garlic crushed
- 1 Tablespoon red wine vinegar
- 1/2 cup dry red wine
- 1/2 cup heavy cream
- 1 Tablespoon fresh thyme leaves
For the pastry
- 2 cups part-skim mozzarella cheese grated
- 3/4 cup superfine almond flour
- 1/2 teaspoon salt
- 1/4 teaspoon dried thyme
For the topping
- 1/2 cup gruyere cheese finely grated
- 1/2 teaspoon fresh thyme leaves
Instructions
- Preheat oven to 375º Fahrenheit. Have a rolling pin, a rimmed cookie sheet, and two sheets of parchment about 15" long available.
For the filling
- Place the dried mushrooms in a small bowl. Cover with boiling water. Let sit for 30 minutes to 1 hour.
- Heat a large skillet over medium heat. Add butter.
- When butter has melted and stops foaming, add leeks and onion to the skillet. Sprinkle lightly with salt and pepper.
- Cook leeks and onion, stirring occasionally, until softened and edges are brown. Add garlic to the skillet and cook one minute, stirring.
- Pour red wine vinegar over the leek and onion mixture. Cook, scraping up browned bits, until vinegar has almost completely evaporated.
- Transfer reconstituted mushrooms and the liquid the soaking liquid into the skillet. Stir in red wine. Bring to a boil. Boil until wine is almost completely evaporated. Pour in cream and cook, stirring occasionally, until thickened. Remove from heat.
- Stir in thyme.Taste and adjust seasoning if necessary.
- Allow to cool, uncovered, while making the pastry.
For the pastry
- Partially fill the lower part of a double boiler with water. Bring to a simmer.
- In the top part of the double boiler, add mozzarella cheese, almond flour, salt, and dried thyme. Stir to combine. Place over the simmering water in the lower part of the double boiler.
- Being careful not to burn yourself from steam escaping from the bottom part of the double boiler, stir mixture frequently. Heat until mozzarella melts and mixture forms into a dough.
- Transfer dough to a sheet of parchment and knead a few times to until ingredients are completely combined. Pat dough into a disk and cover with the second piece of parchment.
- Roll dough into an approximate 12 inch circle.
- Remove the top piece of parchment. Slide the bottom piece of parchment containing the dough onto the baking sheet.
- Spread the filling in the center of the dough, leaving about 3 inches on the edges uncovered.
For the topping
- Spread the gruyere cheese over filling. Sprinkle the thyme over the cheese. Gently fold the uncovered edges of the dough over the edges of the filling, folding as necessary. Pinch the folds together.
- Place galette in the preheated oven. Bake for 18-22 minutes, or until golden brown.
Recipe Notes
Serving Size: 1/6th of the galette
Per serving:
Calories: 383
Fat (g): 27.2
Carbs (g): 12
Fiber (g): 3.4
Protein (g): 18.9
Net Carbs (g): 8.6
Made this tonight. Crust looked promising while raw, but melted in the oven into a flat mess. Any idea what could have happened? The filling was good!
Asia,
I’m sorry this happened to you. That’s not the way this recipe typically turns out.
I’m not sure what you did differently. Substitutions are often the culprit. Did you use part-skim mozzarella cheese? A cheese substitution could cause a problem. Also, did you preheat the oven? Not preheating the oven could cause an issue as well. Otherwise, I’m perplexed on this one. I’m glad you enjoyed the filling!
-Annissa
I had the same issue. Used the exact same type of cheese. I’m wondering if I rolled out the dough too thin? Still amazing flavor.
Thanks for letting me know! Rolling the dough too thin could be the problem. I think mine is about 3/8 inch thick or so when I roll it out for this recipe. The other thing I remember doing is pinching the folds of the dough together to hold it all together. I’m going to add that to the recipe instructions. It’s such a little thing that I didn’t really think about it when I did it, but I bet that’s why I didn’t have any issue with it flattening and others are.
-Annissa
This recipe was amazing! Mine kind of flattened out too but the taste was so good I didn’t care! Thank you!
Glad you enjoyed it! It seems like lots of people are having trouble with it flattening. I’m going to have to make it again and see if there is something else I do and didn’t think to write down. Maybe I’ll take some “how-to” shots as well.
-Annissa
Mine melted/flattened out in the oven.
Hi!
Did you ever figure out the flattening problem? I would love to make this, but not if it’s going to fail.
My suspicion is that some people have issues with flattening due to differences in the mozzarella cheese they use. If you’re worried about it, you could oil a deep dish pie pan, place the rolled out dough in the pan, then fill and fold any extra dough over the top of the filling.
Annissa
Made this recipe for a dinner party. After reading prior reviews I chose to add an egg and some xanthan gum (probably 1/4-1/2 tsp). And I baked it in a small stone baker. Turned out beautifully and super tasty. So much so, my guests asked for the recipe. A home run!!
Yay!Glad it was a hit!
-Annissa
Maybe instead of 2 cups” of cheese, we should be agreeing in a weight. Different gauges of grates and packing can result in vastly different quantities.
Anyone tried with fresh mushrooms? Would an adjustment need to be made?