Mushroom Galette


1 1/4 cup spelt flour

1/4 cup walnuts chopped

1 1/2 tsp baking powder

1/4 tsp salt

1/4 cup low-fat cottage cheese

1/4 cup cold pressed olive oil extra virgin

1/4 cup low fat milk (or soy milk)

1 clove garlic crushed

1 tbsp cold pressed olive oil

2 tsp thyme chopped

sea salt and cracked black pepper to taste

200g ricotta cheese reduced fat

1 tbsp lemon zest finely grated

1/2 leek very finely sliced, tossed with a drizzle of olive oil

Time to prep & cook

30 mins – 60 mins

no. served



  • 1 Pie crust: In a food processor, blend spelt flour, walnuts, baking powder and salt. Set flour mixture aside and clean out food processor
  • 2 Next add cottage cheese to the food processor and blend. Add olive oil and milk; process until smooth. Add the flour mixture and pulse until the dough clumps together. Turn out onto a lightly floured surface and knead several times being careful not to overwork. Press the dough into a disk, dust with spelt flour and wrap in plastic wrap. Refrigerate for 20 minutes. Pre-heat oven to 200C (400F).
  • 3 For the filling, heat a large fry pan over high heat. Add olive oil and garlic and cook for approximately 30 seconds. Add the mushrooms and cook for 5 minutes stirring occasionally until golden brown. Stir through thyme, pepper and salt. Leave mixture aside to cool
  • 4 Take out pastry of the fridge and roll out on a lightly floured surface into a rough 5mm- thick round shape. Place on a lined baking tray lined with baking paper
  • 5 Spread the ricotta over the pastry leaving a 5cm border. Top with lemon zest and the mushroom mixture
  • 6 Fold the excess pastry over to create a rough border. Sprinkle the leeks over the filling
  • 7 Bake galette for approximately 20 minutes or until the pastry is golden and crisp
  • 8 Serve with a large, tossed green salad

Recipe Options


swap mushrooms, leek and onion for other fillings e.g., tomato, capsicum, olives, spring onion etc

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