- 3/4 cup whole-wheat pastry flour
- 3/4 cup whole-wheat flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon potassium chloride salt substitute (optional)
- 1/2 cup low-sodium 1% cottage cheese
- 1/4 cup canola oil
- 1/4 cup 1% milk
- 1 1/2 teaspoons stevia or monk fruit sweetener
- 1 egg mixed with 1 tablespoon water, for glaze
- 1 tablespoon extra-virgin olive oil
- 2 cups sliced leeks, (about 2 large) (see Tip)
- 12 ounces cremini, or baby bella mushrooms, wiped clean and sliced (6 cups)
- 1 large egg
- 1/3 cup reduced-fat sour cream
- 1/2 teaspoon potassium chloride salt substitute, or to taste
- Freshly ground pepper, to taste
- 1/2 cup scallions, chopped
- 1/4 cup chopped fresh parsley
Directions:
1. To prepare crust: Whisk whole-wheat flour, all-purpose flour, baking powder and salt substitute in a medium bowl. Puree cottage cheese in a food processor. Add oil, milk and natural sweetener; process until smooth. Add the dry ingredients and pulse 4 to 5 times, just until the dough clumps together. Turn out onto a lightly floured surface and knead several times, but do not overwork. Press the dough into a disk, dust with flour and wrap in plastic wrap. Refrigerate for at least 20 minutes.
2. Meanwhile, prepare filling: Heat oil in a large nonstick skillet over medium-low heat. Add leeks and cook, stirring often, until tender, 3 to 5 minutes. (Add water, if necessary, to prevent scorching.) 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. Let cool.
3. Whisk egg, sour cream, salt substitute and pepper in a large bowl. Add scallions, parsley and the mushroom mixture; toss to coat.
4. To assemble & bake galette: Preheat oven to 400 degrees F. Coat a baking sheet with cooking spray.
5. On a lightly floured surface, roll dough into a rough 15-inch circle about 1/4 inch thick. Roll it back over the rolling pin and transfer to the prepared baking sheet. Spread the filling over the dough, leaving a 2-inch border all around. Fold the border up and over the filling to form a rim, pleating as necessary. Brush egg glaze over the rim.
