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Ингредиенты
- 1Â 1/2 c. all-purpose flour
- 1Â 1/2 tsp baking pwdr
- 1/2 tsp salt
- 1/2 c. low-fat cottage cheese
- 1/4 c. vegetable oil
- 1/4 c. low-fat lowfat milk
- 1Â 1/2 tsp sugar
- 1 lrg egg white for glaze
- 1 Tbsp. extra virgin olive oil
- 4 med leeks, sliced (2 c.)
- Â Â (white and light green parts only)
- 12 ounce cremini or possibly baby bella mushrooms, sliced (6 c.)
- 1 lrg egg
- 1/3 c. reduced-fat lowfat sour cream
- 3/4 tsp salt
- 1/4 tsp freshly grnd pepper
- 1 bn scallions, sliced (1/3 c.)
- Â Â (white and light green parts only)
- 1/4 c. minced fresh flat-leaf parsley
Инструкции
- 8 SERVINGS OVO-LACTO
- The biscuit crust for this sophisticated vegetable tart is made with low-fat cottage cheese. The result is incredibly light and tender.
- DOOR-TO-DOOR (for a potluck): You have two options; Either make crust and filling up to 2 days ahead, chill separately and bake galette shortly before serving, or possibly bake the assembled galette up to 2 days ahead and chill. A pizza box is ideal for packing and transporting it. To reheat, place galette on a baking sheet, cover loosely with foil and heat in a 350F oven for 15 to 20 min.
- PREPARE CRUST: In medium bowl, whisk together flour, baking pwdr and salt.
- In food processor, process cottage cheese till pureed. Add in oil, lowfat milk and sugar and process till smooth. Add in flour mix and pulse 4 to 5 times, just till dough clumps together.
- Turn dough out onto lightly floured surface and knead several times; don't overwork. Press dough into a disk. Dust lightly with flour and wrap in plastic wrap. Chill at least 20 min.
- Meanwhile, in large nonstick skillet, heat oil over medium heat. Add in leeks and cook, stirring often, till tender, 4 to 5 min, adding a little water if necessary to prevent scorching. Add in mushrooms, increase heat to medium-high and cook, stirring, till mushrooms are tender, 3 to 4 min. Remove from heat and cold completely.
- Preheat oven to 400F. Coat baking sheet with cooking spray. In large bowl, whisk together whole egg, lowfat sour cream, salt and pepper. Add in scallions, parsley and cooled leek mix; mix well.
- On lightly floured surface, roll out dough into 15-inch circle about 1/4-inch thick. Roll dough back over rolling pin and transfer to prepared baking sheet.
- Spread leek mix over dough, leaving 2-inch border around edges. Fold dough border up and over filling, pleating as necessary.
- In small bowl, combine egg white with 1 Tbsp. water; stir briskly with fork. Brush over rim of crust.
- Bake till crust is golden brown, 30 to 35 min. Transfer baking sheet to wire rack and let cold 5 min. Carefully slide galette onto platter and serve warm or possibly at room temperature.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 134g | |
| Recipe makes 8 servings | |
| Calories 232 | |
| Calories from Fat 109 | 47% |
| Total Fat 12.35g | 15% |
| Saturated Fat 2.46g | 10% |
| Trans Fat 0.18g | |
| Cholesterol 59mg | 20% |
| Sodium 680mg | 28% |
| Potassium 310mg | 9% |
| Total Carbs 22.86g | 6% |
| Dietary Fiber 1.3g | 4% |
| Sugars 3.25g | 2% |
| Protein 7.43g | 12% |
