Combine all of the ingredients to make a smooth, supple dough, using your electric mixer, bread machine or hands. The dough will be a bit on the soft side, but should not be sticky. Transfer it to a lightly oiled bowl, cover with plastic wrap and let it r
Deflate the dough gently and let it rest for several minutes. On a lightly floured work surface, roll the dough out to a scant 14-inch round. If the dough resists you, cover it for a few minutes and return to find it more relaxed. It's important to roll t
Preheat the oven to 400°F. Transfer the rolled-out dough to a cornmeal-sprinkled, perforated baker's disk or upside-down pizza pan. Spread one of the following two fillings over the center of the dough (see specific directions as follows), being sure to l
Bake the galette for 20 to 25 minutes (on a baking stone, if possible), or until the filling is hot and the crust is golden. Let cool for a few minutes before cutting and serving, warm or cold.
Sauté the mushrooms, leeks and potatoes separately in olive oil, until softened but not mushy. Set each ingredient aside to cool.
Combine the mushrooms and leeks with the cheese and black pepper in a small bowl. Cut the potato rounds in half and arrange them over the rolled-out dough in as flat a layer as possible. Sprinkle the minced garlic evenly over the potatoes. Spread the mush
Combine the spinach, sautéed onion, oil, ricotta, 1/2 cup Parmesan, chopped plum tomato, basil, garlic and pepper in a medium bowl and mix well. Spread this filling onto the rolled-out dough. Top with the crumbled feta.
Arrange the sliced tomatoes in circles or other decorative patterns over the feta and sprinkle on the remaining 1/4 cup grated Parmesan. Finish as directed above.