Rustic Mushroom Galette

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SF Gate


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Tart dough (see recipe in article link)

1 1/2 pounds assorted fresh wild mushrooms (chanterelles, portobellos, shiitakes, etc.), cut into 3/4-inch pieces

5 garlic cloves, finely chopped

2 tablespoons light olive oil

1 teaspoon salt + more to taste

Freshly ground black pepper to taste

A few fresh thyme sprigs

2 large leeks (white parts only), cut in quarters lengthwise,

washed, cut in 1/4-inch dice (about 3 cups)

1/2 teaspoon dried thyme

1/4 cup dry white wine

1 tablespoon chopped fresh thyme

3 ounces Gruyere cheese, grated (about 1 cup)

1 egg

2 tablespoons water

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