Mushroom and Leek Gallette

• 3/4 cup pastry flour, whole wheat
• 3/4 cup flour, all-purpose
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup cottage cheese (low-fat 1%) 1%
• 1/4 cup canola oil
• 1/4 cup milk 1%
• 1 1/2 teaspoons sugar
• 1 large eggs mixed with 1 tablespoon water, for glaze
• 1 tablespoon olive oil, extra-virgin
• 2 cups leeks sliced, 2 large ones
• 12 ounces mushrooms, portabello wiped clean and sliced, about 6 cups
• 1 large eggs
• 13 cup sour cream, non-fat or reduced-fat
• 1/2 teaspoon salt or more to taste
• 1 x black pepper freshly ground to taste
• 1/2 cup scallions, spring or green onions chopped
• 1/4 cup parsley leaves freshly chopped

1. For preparing crust:
2. Whisk whole-wheat flour, all-purpose flour, baking powder and salt in a medium bowl.
3. Puree cottage cheese in a food processor.
4. Add oil, milk and sugar; process them until smooth.
5. Add the dry ingredients and pulse 4 to 5 times, just until the dough clumps together.
6. Turn out onto a lightly floured surface and knead several times, but do not overwork.
7. Press the dough into a disk, dust with flour and wrap in plastic wrap.
8. Refrigerate for at least 30 minutes.
9. At the same time, prepare filling:
10. Heat oil in a large nonstick skillet over medium-low heat.
11. Add leeks and cook, stirring often, until tender, 3 to 5 minutes.
12. (Add water, if necessary, to prevent scorching.)
13. Add mushrooms and increase heat to medium-high; cook, stirring occasionally, until the mushrooms are tender and the liquid has evaporated, 3 to 4 minutes.
14. Let cool.
15. Whisk egg, sour cream, salt and pepper in a large bowl.
16. Add scallions, parsley and the mushroom mixture; toss to coat.
17. To assemble and bake pizza:
18. Preheat oven to 400F.
19. Coat a baking sheet with cooking spray.
20. On a lightly floured surface, roll dough into a rough 15-inch circle about 1/4 inch thick.
21. Roll it back over the rolling pin and transfer to the prepared baking sheet.
22. Spread the filling over the dough, leaving a 2-inch border all around.
23. Fold the border up and over the filling to form a rim, pleating as necessary.
24. Brush egg glaze over the rim.
25. Bake the pizza until the crust is golden, 25 to 35 minutes.
26. Let cool on the baking sheet on a wire rack for 5 minutes.
27. Slide onto a serving platter and serve hot or at room temperature and serve warm.

pastry flour, flour, baking powder, salt, cottage cheese, canola oil, milk, sugar, eggs, olive oil, leeks, mushrooms, eggs, sour cream, salt, black pepper, scallions, parsley

Taken from recipeland.com/recipe/v/mushroom-leek-gallette-49858 (may not work)