Claire Saffitz’s “Dessert Person” cookbook debuted in 2020, but I only recently purchased it after her expert guidance helped me perfect both croissants and focaccia.
I’ve been eagerly eyeing her Crispy Mushroom Galette recipe ever since I first opened the book!
This savory pastry features a vegan-friendly olive oil crust layered with melty leeks and grainy mustard, all topped with mushrooms that are sautéed until crispy with garlic and rosemary.
A final sprinkle of toasted panko breadcrumbs, fresh rosemary, garlic, and nutritional yeast adds rich umami depth.
I worried it might be dry without sauce or cheese, but the thick layer of tender leeks provides plenty of moisture.
Book: Dessert Person, page 280
Rating: 5/5
How Easy Is That: Intermediate
Store-Bought Is Fine: olive oil
Pricey Ingredients: —
Hard-to-find: —
Recipe not online.
