Mushroom & Leek Galette

1. To prepare crust: Whisk whole-wheat flour, all-purpose flour, baking powder and salt in a medium bowl. Puree cottage cheese in a food processor. Add oil, milk and sugar; process until smooth.
2. Add the dry ingredients and pulse 4 to 5 times, just until the dough clumps together. Turn out onto a lightly floured surface and knead several times, but do not overwork.
3. Press the dough into a disk, dust with flour and wrap in plastic wrap. Refrigerate for at least 20 minutes.
4. Meanwhile, prepare filling: Heat oil in a large nonstick skillet over medium-low heat. Add leeks and cook, stirring often, until tender, 3 to 5 minutes. (Add water, if necessary, to prevent scorching.)
5. Add mushrooms and increase heat to medium-high; cook, stirring occasionally, until the mushrooms are tender and the liquid has evaporated, 3 to 4 minutes. Let cool.
6. Whisk egg, sour cream, salt and pepper in a large bowl. Add scallions, parsley and the mushroom mixture; toss to coat.
7. To assemble and bake galette: Preheat oven to 400 degrees F. Coat a baking sheet with cooking spray.
8. On a lightly floured surface, roll dough into a rough 15-inch circle about 1/4 inch thick. Roll it back over the rolling pin and transfer to the prepared baking sheet. Spread the filling over the dough, leaving a 2 inch border all around.
9. Fold the border up and over the filling to form a rim, pleating as necessary. Brush egg glaze over the rim.
10. Bake the galette until the crust is golden, 25-35 minutes. Let cool on the baking sheet on a wire rack for 5 minutes. Slide onto a serving platter and serve hot or at room temperature.

Tips

To clean leeks: Trim off fuzzy root and dark green stems. With a sharp knife, cut several incisions in the leek’s stem end to open it up like a fan. Soak in water for several minutes, then swish to dislodge dirt. Repeat until no grit remains.

Per serving: 230 calories; 11 g fat (2 g saturated fat, 6 g mono unsaturated fat); 31 mg cholesterol; 25 g carbohydrates; 8 g protein; 2 g fiber; 376 mg sodium; 311 mg potassium

Exchanges: 1 starch, 1 1/2 vegetable, 2 fat

Contributed by: EatingWell.com

Tote this savory tart to potlucks and holiday gatherings. It makes a perfect party food because it is easy to eat while you are balancing a glass and grazing at a buffet. Serve as an appetizer or as a vegetarian main dish.