Leek and Mushroom Gallete Hive Top Chef

This week's theme for

Hive account@qurator's #hivetopchef is Leeks.

When I think leeks, I think of rustic dishes eaten on a large wooden table by a fireside somewhere in the North. This is just what I imagine but I know that leeks are consumed all over the world in different cuisines.

I decided to make the rustic gallette which is like French version of a pizza. This is often done as a dessert as well as a savory tart.

I am not a pie dough expert so my dough was a simple mixture of flour, vegan butter, salt and cold water. Of course a premade dough would speed up the process but I like to make sure it's vegan, and there's no better way then to make it myself.

I crumbled around 1 cup of vegan butter into 2 and 1/2 cups flour. Then added 1 teaspoon salt and slowly spoon by spoon trickled cold water and mixing until a ball could be formed.

It was covered then put in the fridge while I prepared the leeks for the filling.

I think most people who cook with leeks know that they need to be thoroughly cleaned. They can surprise you with having a lot of sand lodged in the layers.

I really like the combination of leeks with mushrooms so I added some sliced cremini which was all that was available at the nearest grocer.

I added some red onion to the mix since leeks are a type of onion. In my opinion they are quite mild but I like them for how they don't melt away too much after they're cooked. You can still bite into them.

I sliced up two leeks and one onion. My pan wasn't big enough to saute all of it so I did it in parts. If I had fresh thyme I would have added that but there was none available at the store. I used dried thyme instead along with black pepper and salt.

The mushrooms were done separately in a pan with garlic. I had around two cups of mushrooms and 3 cloves of minced garlic.

When everything was ready I flattened out the dough which didn't need to be perfectly round since this is a rustic type of dish.

I added enough filling leaving an inch or so around the outside.

I gently pulled up the edges and folded all around making a shell out of the dough to hold everything.

I know that it probably wouldn't be done in France but I added some ground dried chili to the top to suit my taste for spice. It really wasn't spicy at all. I also gave an added sprinkle of onion powder, salt and pepper.