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Title: Mushroom And Leek Galette
Yield: 8

Ingredients

  ------------------------------CRUST-----------------------------------
  1 1/2 c  all-purpose flour
  1 1/2 ts baking powder
    1/2 ts salt
    1/2 c  low-fat cottage cheese
    1/4 c  vegetable oil
    1/4 c  low-fat milk
  1 1/2 ts sugar
      1 lg egg white for glaze
 
  ----------------------REMAINING INGREDIENTS---------------------------
      1 tb olive oil
      4 md leeks; sliced (2 cups)
      1    (white and light green parts
           - only)
     12 oz cremini or baby bella
           -mushrooms; sliced (6 cups)
      1 lg egg
    1/3 c  reduced-fat sour cream
    3/4 ts salt
    1/4 ts freshly ground pepper
      1 bn scallions; sliced (1/3 cup)
      1    (white and light green parts
           - only)
    1/4 c  chopped fresh flat-leaf
           -parsley

Instructions

8 SERVINGS OVO-LACTO

The biscuit crust for this sophisticated vegetable tart is made with
low-fat cottage cheese. The result is incredibly light and tender.

DOOR-TO-DOOR (for a potluck): You have two options; 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.

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.

PER SERVING: 232 CALORIES; 7G PROTEIN; 11G TOTAL FAT; (2G SAT. FAT) 27G
CARBOHYDRATE; 31MG CHOLESTEROL; 421MG SODIUM; 2G FIBER

Per serving: 200 Calories (kcal); 9g Total Fat; (42% calories from fat); 4g
Protein; 25g Carbohydrate; 23mg Cholesterol; 441mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 2
Fat; 0 Other Carbohydrates

Recipe by: Vegetarian Times Magazine, December 1999, page 57

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