Savory Leek and Mushroom Galette
4 Tbsp butter
2 medium leeks, white and light green parts only, finely chopped
1 pound mixed mushrooms, sliced (such as shiitake, baby bella, button, etc.)
¼ tsp sea salt
¼ tsp black pepper
4 sprigs fresh thyme, stems removed and roughly chopped
¼ cup Soom Premium or Organic Tahini, plus more to drizzle
9-inch pie dough (homemade or store-bought)
1 egg, whisked
Preheat oven to 425ºF and line a large baking tray with parchment paper.
Add butter to a large skillet over medium heat and melt. Stir in leeks, mushrooms, sea salt, pepper, and thyme and sauté for 10-12 minutes. Pour in tahini and cook for an additional 1-2 minutes.
Place pie dough on a parchment-paper lined baking tray. Spoon mushroom and leek filling into the center of dough, leaving a 1-inch border. Use your hands or edges of parchment paper to fold the edges of the dough over the filling, overlapping as you work your way around.
Brush dough with whisked egg.
Bake until crust is golden brown, about 20-23 minutes.
Remove from oven and let cool slightly before cutting. Drizzle with additional tahini if desired. Enjoy!
Recipe & Photography: Kate Jenkins