Leek, Mushroom, Potato & Cheese Galette with Dill

Heat oven to 375 degrees.

Leaving the root intact, slice the leeks lengthwise and rinse under running warm water, carefully separating each leaf and rinsing away the sand and dirt. Remove outermost leaves and roots, and chop in ¼ inch pieces. If you can’t find leeks, use 1 bunch of green onions along with ½ of a regular onion chopped finely. Slice the mushrooms ¼ inch thick.

Sauté the leeks in 1 tablespoon olive oil until wilted and just starting to brown. Remove from pan and set aside. Sauté the mushrooms and garlic in the remaining olive oil and when lightly browned, add the leeks, potato, and dill to the pan, along with ¼ cup of water. Cook for 5 minutes or until heated through. Add cheese and stir gently to combine. Season with salt and pepper and set aside.

Line a pizza pan or large cookie sheet with waxed paper. Place rolled pie crust in the center. Dump the filling into the middle of the crust and spread evenly, leaving a 3 ½ to 4 inch edge. Gently fold the edge up around the filling, making a few folds to compensate for the excess crust. The finished product should look sort of like a center-filled donut. Bake for 25 to 35 minutes, until the crust is golden brown. Serve immediately, cut in wedges.