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1
Prepare crust: In medium bowl, whisk together flour, baking powder and salt.
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2
In food processor, process cottage cheese until pureed.
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3
Add oil, milk and sugar and process until smooth.
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4
Add flour mixture and pulse 4 to 5 times, just until dough clumps together.
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5
Turn dough out onto lightly floured surface and knead several times; do not overwork.
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6
Press dough into a disk, dust lightly with flour and wrap in plastic wrap.
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7
Refrigerate at least 20 minutes.
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8
Meanwhile, in large nonstick skillet, heat oil over medium heat.
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9
Add leeks and cook, stirring often, until tender, 4 to 5 minutes, adding a little water if necessary to prevent scorching.
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10
Add mushrooms, increase heat to medium-high and cook, stirring, until mushrooms are tender, 3 to 4 minutes.
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11
Remove from heat and cool completely.
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12
Preheat oven to 400F.
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13
Coat baking sheet with cooking spray.
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14
In large bowl, whisk together whole egg, sour cream, salt and pepper.
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15
Add scallions, parsley and cooled leek mixture; mix well.
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16
On lightly floured surface, roll out dough into 15-inch circle about 1/4 inch thick.
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17
Roll dough back over rolling pin and transfer to prepared baking sheet.
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18
Spread leek mixture over dough, leaving 2-inch border around edges.
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19
Fold dough border up and over filling, pleating as necessary.
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20
In small bowl, combine egg white with 1 tablespoon water; stir briskly with fork.
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21
Brush over rim of crust.
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22
Bake until crust is golden, 30 to 35 minutes.
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23
Transfer baking sheet to wire rack and let cool 5 minutes.
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24
Carefully slide galette onto platter and serve hot or at room temperature.
