Mushroom and Leek Galette with Gorgonzola

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| Course Type: Main Courses

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Recipe Reviews

Time-consuming, but delicious.
Making the dough up the day before will help with the time.

It being mushroom season, I used a cèpe, some girolles (chanterelles), some pleurotes (oyster mushrooms), and shiitakes, rather than all shiitakes. Only about 2tsp sugar in the dough, rather than 1tbl. (I don't find it usual to have sugar in the dough for a savory tart.)

Might could use a tad more gorgonzola, which was quite suble. Your anti-blue people might not notice it.

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