Waitrose and Partners
Leek & mushroom galettes Serves 4 with ‘cheesy’ pastry

Leek & mushroom galettes Serves 4 with ‘cheesy’ pastry

Nutritional yeast adds an umami flavour when sprinkled over pastry, making it a great vegan dupe for Cheddar or parmesan.

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  • Serves2
  • CourseMain meal
  • Prepare15 mins
  • Cook30 mins
  • Total time45 mins
  • Pluscooling


  • tbsp extra virgin olive oil
  • 1 Essential Leek, thinly sliced
  • 250g pack chestnut mushrooms, thinly sliced
  • 2 clove/s garlic, finely chopped
  • Few sprigs thyme, leaves picked
  • ½ x 500g Jus-Rol Shortcrust Pastry Block
  • ½ x 200ml tub Oatly! Creamy Oat Fraiche, plus 1 tbsp
  • ½ tbsp wholegrain mustard
  • ½ tbsp Marigold Engevita Yeast Flakes
  • 285g Waitrose Rainbow Salad


  1. Heat 1½ tbsp oil in a large nonstick frying pan over a medium heat. Stir in the leeks with a pinch of salt. Fry, stirring occasionally, for 3 minutes until starting to soften.

  2. Turn the heat up, add the mushrooms with 1 tbsp oil and cook until starting to brown, and most of the liquid has evaporated, 10-12 minutes. Add the garlic and thyme, stir for 1 minute, then spread over a large plate and allow to cool to room temperature. Preheat the oven to 200ºC, gas mark 6 and put a baking sheet in to heat up.

  3. Meanwhile, shape the pastry into 2 equal balls. On individual sheets of baking parchment, roll into rough circles 2-3mm thick and 25cm across. Tip the cooled mushroom mixture into a sieve and use the back of a spoon to squeeze out as much liquid as possible. Mix in a bowl with the oat fraiche, mustard and seasoning.

  4. Spread the mix over the pastry circles, leaving a border of approx 3cm. Fold, gather and press the pastry border over the filling to secure it well (see tip). Loosen the remaining 1 tbsp oat fraiche with a drop of water, brush over the pastry and sprinkle with the nutritional yeast. Carefully move to the hot baking tray, still on the paper, then bake for 25-30 minutes, or until golden and cooked through. Serve with the salad, dressed with the remaining 1 tbsp oil.

Cook’s tip

Squeezing out the excess liquid from the mushroom and leek mixture is an essential step and will help to prevent a soggy bottom.

Take extra care to pinch the pastry folds together so that the pastry isn’t too much thicker in these places to ensure even cooking.


Typical values per serving when made using specific products in recipe


3,652kJ/ 879kcals



Saturated Fat












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