Mushroom And Leek Galette With Gorgonzola

• Dough:
• 1 1/4 cups (6 1/4 ounces) all-purpose flour
• 1/2 cup (2 3/4 ounces) whole-wheat flour
• 1 tablespoon sugar
• 3/4 teaspoon salt
• 10 tablespoons unsalted butter, cut into 1/2-inch pieces and chilled
• 7 tablespoons ice water
• 1 teaspoon white vinegar
• Filling:
• 1 1/4 pounds shiitake mushrooms, stemmed and sliced thin
• 5 teaspoons olive oil
• 1 pound leeks, white and light green parts only, sliced 1/2 inch thick and washed thoroughly (3 cups)
• 1 teaspoon minced fresh thyme
• 2 tablespoons creme fraiche
• 1 tablespoon Dijon mustard
• Salt and pepper
• 3 ounces Gorgonzola cheese, crumbled (3/4 cup)
• 1 large egg, lightly beaten
• Kosher salt
• 2 tablespoons minced fresh parsley

1. 1. FOR THE DOUGH: Process flours, sugar, and salt in food processor until combined, 2 to 3 pulses. Add butter and pulse until it forms pea-size pieces, about 10 pulses. Transfer mixture to medium bowl.
2. 2. Sprinkle water and vinegar over mixture. With rubber spatula, use folding motion to mix until loose, shaggy mass forms with some dry flour remaining (do not overwork). Transfer mixture to center of large sheet of plastic wrap, press gently into rough 4-inch square, and wrap tightly. Refrigerate for at least 45 minutes.
3. 3. Transfer dough to lightly floured work surface. Roll into 11 by 8-inch rectangle with short side of rectangle parallel to edge of work surface. Using bench scraper, bring bottom third of dough up, then fold upper third over it, folding like business letter into 8 by 4-inch rectangle. Turn dough 90 degrees counterclockwise. Roll out dough again into 11 by 8-inch rectangle and fold into thirds again. Turn dough 90 degrees counterclockwise and repeat rolling and folding into thirds. After last fold, fold dough in half to create 4-inch square. Press top of dough gently to seal. Wrap in plastic wrap and refrigerate for at least 45 minutes or up to 2 days.
4. 4. FOR THE FILLING: Cover mushrooms in bowl and microwave until just tender, 3 to 5 minutes. Transfer to colander to drain and return to bowl. Meanwhile, heat 1 tablespoon oil in 12-inch skillet over medium heat until shimmering. Add leeks and thyme, cover, and cook, stirring occasionally, until leeks are tender and beginning to brown, 5 to 7 minutes. Transfer to bowl with mushrooms. Stir in creme fraiche and mustard. Season with salt and pepper to taste. Set aside.

flour, flour, sugar, salt, unsalted butter, water, white vinegar, filling, shiitake mushrooms, olive oil, leeks, thyme, crueme fraueeche, mustard, salt, gorgonzola cheese, egg, kosher salt, parsley

Taken from www.epicurious.com/recipes/member/views/mushroom-and-leek-galette-with-gorgonzola-51855441 (may not work)