Wild Mushroom and Leek Galettes (Open Faced Pies)

“Sautéed with wine and placed on some goat cheese with puff pastry to bake. WONDERFUL. I hate goat cheese, and made the woman at the store promise it would not taste like a billy goat smells if i tried this. it didn't. For those who want to sub, I would think one of the boursins for cooking could be used or any fresh cheese. I added some fennel seeds into it and a little herbes de provence. From Bon Appetit. Don't let the list of directions scare you, its just very detailed down to the minutes. Prep time does not include soaking time for dried mushrooms. Prep time does include cooking mushroom mixture”
1hr 10mins

Ingredients Nutrition


  1. Place dried chanterelles in small bowl. Pour hot water over to cover, let stand until softened, about 30 minutes. Drain. Finely chop.
  2. Melt 2 tbs of butter in large skillet over medium high. Add leek and shallot, sauté 2 minutes.
  3. Add 2 more tbs butter and add portobellos and chanterelles, sauté until tender, about 5 minutes.
  4. Add wine, simmer until reduced in half, about 2 minutes.
  5. Add 2 tbs goat cheese, stir until slightly thickened, about 1 minute. Season with salt and pepper. Stir in 2 tbs of parsley.
  6. Remove from heat.
  7. Position rack in center of oven, preheat to 375 degrees. Line baking sheet with parchment paper.
  8. Roll out puff pastry into a 12 x 12 square (approx). Using a 4 inch diameter bowl or cutter as a guide, cut out 4 pastry rounds. Using small cookie cutters or knife, cut out small decorative designs if desired.
  9. Place rounds on baking sheet spacing apart. Spread 1 tbs of goat cheese atop each.
  10. Spread mushroom mixture evenly atop each to within 1/2 inch of edge. Turn pastry edges up slightly to keep filling inches Place decorative pieces around the galettes.
  11. Bake until pastry is puffed and golden, approximately 15 minutes for decorative pieces and 30 minutes for galettes.
  12. Sprinkle galettes with some parsley, top with cutouts if using.

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