Savory Mushroom and Leek Galette with Chive Infusion

Begin by making the crust: In a medium bowl, whisk together whole wheat pastry flour, all-purpose flour, baking powder, and salt until well combined. In a food processor, puree the fat-free cottage cheese until smooth. Gradually add in the canola oil, skim milk, and sugar, processing until fully combined. Slowly incorporate the dry ingredients, pulsing just until the dough begins to clump together. Remove the dough onto a lightly floured surface and gently knead it a few times. Form into a disk, dust with additional flour, wrap in plastic wrap, and refrigerate for a minimum of 20 minutes to set.

While the dough chills, prepare the filling: Heat the extra virgin olive oil in a large nonstick skillet over medium-low heat. Add the finely sliced leeks and sauté, stirring frequently, until they become tender; this should take about 3 to 5 minutes. If necessary, add a splash of water to prevent sticking. Next, add the sliced mushrooms and increase the heat to medium-high. Cook until the mushrooms soften and their moisture has evaporated, around 3 to 4 minutes. Remove from heat and let the mixture cool.

In a large mixing bowl, whisk together the single large egg, nonfat sour cream, salt, and freshly ground pepper. Add the cooled mushroom mixture, along with chopped scallions and parsley, tossing everything to ensure an even coating.

Now it's time to assemble the galette: Preheat your oven to 400°F (200°C) and prepare a baking sheet by coating it with cooking spray.

On a lightly floured surface, roll out the chilled dough into a rough 15-inch circle, aiming for about 1/4 inch in thickness. Carefully roll the dough onto your rolling pin and transfer it to the prepared baking sheet. Spread the mushroom and leek filling evenly over the center of the dough, leaving a generous 2-inch border all around. Gently fold the edges of the dough up and over the filling to form a rustic rim, pleating the dough as needed for an appealing look. Finally, brush the exposed dough with the egg and water mixture to give it a beautiful glaze.

Bake the galette in your preheated oven until the crust emerges golden brown, approximately 25 to 35 minutes. Once done, allow it to cool slightly on the baking sheet for about 5 minutes before sliding the galette onto a serving platter. This galette can be enjoyed warm or at room temperature, perfect for sharing!