Discover this delicious vegetarian galette made with leek cream and cheese. This recipe is provided by the dairy organization. Recipe and styling: Annelyse Chardon. Photo credit: Julie Mechali / dairy organization.
Finely chop the leek and the mushrooms.
Sauté them for 10 minutes with butter in a skillet, season with salt and pepper.
Mix the spreadable cream cheese with 100g of grated cheese, then add the mushroom-leek mixture.
At mealtime, heat a knob of butter in a pan. Place a cake in it, add two spoonfuls of the mushroom-leek sauce, make a hollow in it, crack an egg in and gently mix the white with the sauce.
Sprinkle with slices of cheese and let cook until the egg white sets.
To finish, fold the sides of the pastry and serve immediately. Tip: You can replace the cheese with another type of cheese.
0 servings
6
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EN