Mushroom-Leek Galette with Herb Crust

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A rustic, free-form tart with a flaky herb-crusted base, filled with earthy mushrooms, sweet leeks, and creamy goat cheese. This french-inspired vegetarian ready in about 55 minutes pairs puff pastry, all-purpose flour, fresh thyme leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.2 (13 ratings) Prep: 25 min Cook: 30 min Serves 6 French cuisine 320 cal/serving

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Ingredients

1 sheet, thawed puff pastry
2 tbsp all-purpose flour
1 tbsp, chopped fresh thyme leaves
1, finely diced shallot
8 oz, sliced mushrooms
2, white parts only, thinly sliced leeks
1/4 cup heavy cream
3 oz, crumbled goat cheese
1 tsp Dijon mustard
1/2 tsp salt
1/4 tsp black pepper

Equipment for this recipe

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Instructions

Step 1: Preheat oven to 400°F (200°C). On a floured surface, roll out 1 sheet puff pastry into a 12-inch circle. Transfer to a parchment-lined baking sheet and chill for 10 minutes.
Step 2: In a skillet over medium heat, cook 1 diced shallot with 1/2 tsp salt for 3 minutes until softened. Add 8 oz sliced mushrooms and cook for 7 minutes until golden and moisture evaporates. Stir in 2 tbsp fresh thyme leaves and 1/4 cup heavy cream, then simmer for 2 minutes until sauce thickens slightly.
Step 3: Add 2 thinly sliced leeks and cook for 3 more minutes until tender. Remove from heat and stir in 1 tsp Dijon mustard, 1/2 tsp salt, and 1/4 tsp black pepper.
Step 4: Spread mushroom mixture evenly over the center of the pastry, leaving a 2-inch border. Sprinkle 3 oz crumbled goat cheese over the filling. Fold pastry edges over the filling, pleating as you go.
Step 5: Brush pastry edges with water and bake for 25-30 minutes until golden brown and puffed. Let rest for 10 minutes before slicing.

Frequently asked questions

How long does Mushroom-Leek Galette with Herb Crust take to make?

Total time is about 55 minutes (25 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Mushroom-Leek Galette with Herb Crust?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep puff pastry from drying out.

Can I substitute ingredients in Mushroom-Leek Galette with Herb Crust?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Mushroom-Leek Galette with Herb Crust for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Mushroom-Leek Galette with Herb Crust vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.