Mushroom and leek galette

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Mushroom and Leek Galette with Gorgonzola | America's Test Kitchen Recipe Leek Galette, Gorgonzola Recipes, Creme Fraiche Recipes, Cooks Illustrated Recipes, Butter Pastry, America's Test Kitchen Recipes, Vegetarian Cookbook, America's Test Kitchen, Cooks Illustrated

We knew we wanted the ease of a free-form tart, but the typical delicate butter pastry just wouldn’t do. And how could we avoid a soggy vegetable filling? To elevate our tart to entrée status, we wanted a crust that was delicate, sturdy, and flavorful, with a filling to match. To increase the flavor of the crust and keep it tender, we swapped out part of the white flour for nutty whole wheat, and we used butter rather than shortening. To punch up its flaky texture and introduce more…

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