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Mushroom & Leek Galette with Porcini Gravy

Such an easy and delicious recipe! The gluten-free crust comes together in minutes and you can fill it with any vegetables you like. Stuff it with berries or other fruit for a sweet version! Be creative and enjoy. ❤️


Pastry Crust

  • 1 ½ cups almond meal

  • 2 tbsp ground flaxseeds

  • 4 tbsp water

  • Pinch of sea salt


  • 2 cups of mushrooms, sliced

  • 1 leek, finely sliced

  • ¼ cup low sodium stock

  • 2 cloves garlic, minced

  • 1 sprig fresh rosemary

  • 1 sprig fresh thyme

  • 1 tbsp tamari

  • Freshly ground pepper

  • ½ cup soy yoghurt

  • 2 tbsp nutritional yeast

  • 2 tsp corn flour

Porcini Gravy

  • 1/2 onion, finely sliced

  • 2 cloves garlic, minced

  • Sprig fresh rosemary

  • 1 1/2 cups low sodium vegetable stock

  • 1 tbsp tamari

  • 1 tbsp porcini powder (or use dried pieces)

  • Black pepper

  • 2 tbsp corn flour


  1. Preheat an oven to 180 degrees C.

  2. Mix the pastry crust ingredients together to form a ball (don’t be tempted to add more water, it will come together with mixing). Cover and allow the pastry to sit for 5-10 minutes. Place this ball onto a sheet of baking paper and flatten slightly. Cover with another sheet of baking paper and roll with a rolling pin until around half centimeter thick and roughly circular. Remove the top sheet of paper and carefully transfer the pastry crust onto a baking sheet. 

  3. In a large stainless steel or cast iron pot, fry the leeks and mushrooms on medium to high heat until they begin to caramelise. Add the stock to deglaze and continue to fry until they are softened and browned and most of the liquid has evaporated. Add the garlic, herbs, tamari and pepper. Stir and fry until the moisture has evaporated further and the leeks are soft. Set aside to cool slightly.

  4. In a small bowl mix the soy yoghurt with the nutritional yeast and corn flour. Add to the mushrooms and leeks and mix to combine. Pour this mixture into the centre of the crust and spread out so that it’s about 3 centimeters from the edges. Using the baking paper, fold up the pastry - one side at a time - to partly cover the mushroom mixture.

  5. Bake the galette on the bottom rack of your oven for 35 - 40 minutes until the edges have browned. 

  6. While the galette is baking, make the gravy by frying the onion in a medium saucepan until caramelised. Add the garlic and rosemary and cook further. Add the stock, tamari, porcini powder and black pepper and simmer for 10-15 minutes. Blend this mixture until smooth and then return to the saucepan. Mix the corn flour with a dash of water to make a paste. Whisk in the corn flour mixture while heating on a medium heat until the gravy thickens.

  7. Remove the galette from the oven. Garnish with extra thyme leaves and rosemary sprigs. Serve with lashings of the porcini gravy.

Serves 6

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