Leek, Mushroom, Potato & Cheese Galette with Dill

Name: Leek, Mushroom, Potato & Cheese Galette with Dill
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Pie Crust, Rolled To 14 Inches; 2 whole Leeks; 2 Tablespoons Olive Oil, Divided; 10 whole White Mushrooms; 1 clove Garlic, Pressed; 2 cups Cooked Potatoes (I Use Roasted); 1 teaspoon Dill Weed; 1/4 cups Water; 1- 1/2 cup Shredded Jack, Mozzarella, Ricotta Or Cottage Cheese; 1/2 cups Shredded Parmesan Or Sharp Cheddar Or Feta; 1 dash Salt To Taste; 1 dash Pepper To Taste

Servings: persons

1 whole Pie Crust, Rolled To 14 Inches
2 whole Leeks
2 Tablespoons Olive Oil, Divided
10 whole White Mushrooms
1 clove Garlic, Pressed
2 cups Cooked Potatoes (I Use Roasted)
1 teaspoon Dill Weed
1/4 cups Water
1- 1/2 cup Shredded Jack, Mozzarella, Ricotta Or Cottage Cheese
1/2 cups Shredded Parmesan Or Sharp Cheddar Or Feta
1 dash Salt To Taste
1 dash Pepper To Taste

1
Heat oven to 375 degrees.
2
Leaving the root intact, slice the leeks lengthwise and rinse under running warm water, carefully separating each leaf and rinsing away the sand and dirt.
3
Remove outermost leaves and roots, and chop in 1/4 inch pieces.
4
If you cant find leeks, use 1 bunch of green onions along with 1/2 of a regular onion chopped finely.
5
Slice the mushrooms 1/4 inch thick.
6
Saute the leeks in 1 tablespoon olive oil until wilted and just starting to brown.
7
Remove from pan and set aside.
8
Saute the mushrooms and garlic in the remaining olive oil and when lightly browned, add the leeks, potato, and dill to the pan, along with 1/4 cup of water.
9
Cook for 5 minutes or until heated through.
10
Add cheese and stir gently to combine.
11
Season with salt and pepper and set aside.
12
Line a pizza pan or large cookie sheet with waxed paper.
13
Place rolled pie crust in the center.
14
Dump the filling into the middle of the crust and spread evenly, leaving a 3 1/2 to 4 inch edge.
15
Gently fold the edge up around the filling, making a few folds to compensate for the excess crust.
16
The finished product should look sort of like a center-filled donut.
17
Bake for 25 to 35 minutes, until the crust is golden brown.
18
Serve immediately, cut in wedges.

346

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 whole Pie Crust, Rolled To 14 Inches, 2 whole Leeks, 2 Tablespoons Olive Oil, Divided, 10 whole White Mushrooms, and more.

Yes, Leek, Mushroom, Potato & Cheese Galette with Dill falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!