Mushroom and Leek Galette

Ingredients

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup low-fat cottage cheese

1/4 cup vegetable oil

1/4 cup low-fat milk

1 1/2 teaspoons sugar

1 lrg egg white for glaze

1 tablespoon olive oil

4 mediums leeks, sliced (2 cups)

(white and light green parts only)

12 ounces cremini or baby bella mushrooms, sliced (6 cups)

1 lrg egg

cup reduced-fat sour cream

3/4 teaspoon salt

1/4 teaspoon freshly ground pepper

1 bn scallions, sliced (1/3 cup)

(white and light green parts only)

1/4 cup chopped fresh flat-leaf parsley

Preparation

PREPARE CRUST: In medium bowl, whisk together flour, baking powder and salt.

In food processor, process cottage cheese until pureed. Add oil, milk and sugar and process until smooth. Add flour mixture and pulse 4 to 5 times, just until dough clumps together.

Turn dough out onto lightly floured surface and knead several times; do not overwork. Press dough into a disk. Dust lightly with flour and wrap in plastic wrap. Refrigerate at least 20 minutes.

Meanwhile, in large nonstick skillet, heat oil over medium heat. Add leeks and cook, stirring often, until tender, 4 to 5 minutes, adding a little water if necessary to prevent scorching. Add mushrooms, increase heat to medium-high and cook, stirring, until mushrooms are tender, 3 to 4 minutes. Remove from heat and cool completely.

Preheat oven to 400F. Coat baking sheet with cooking spray. In large bowl, whisk together whole egg, sour cream, salt and pepper. Add scallions, parsley and cooled leek mixture; mix well.

On lightly floured surface, roll out dough into 15-inch circle about 1/4-inch thick. Roll dough back over rolling pin and transfer to prepared baking sheet.

Spread leek mixture over dough, leaving 2-inch border around edges. Fold dough border up and over filling, pleating as necessary.

In small bowl, combine egg white with 1 tablespoon water; stir briskly with fork. Brush over rim of crust.

Bake until crust is golden, 30 to 35 minutes. Transfer baking sheet to wire rack and let cool 5 minutes. Carefully slide galette onto platter and serve hot or at room temperature.

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About

The biscuit crust for this sophisticated vegetable tart is made with low-fat cottage cheese. The result is incredibly light and tender.For a potluck, either make crust and filling up to 2 days ahead, refrigerate separately and bake galette shortly before serving, or bake the assembled galette up to 2 days ahead and refrigerate. A pizza box is ideal for packing and transporting it. To reheat, place galette on a baking sheet, cover loosely with foil and heat in a 350F oven for 15 to 20 minutes.