I have been meaning to attempt a galette for quite some time. Anything underneath or wrapped in pie crust is a good thing in my books. Savoury pies take me back to the rare occasions my sisters and I would be served frozen meat pies at my nana’s house, the kind encased in tin foil “pie plates”. My nana was a quintessential 1950s microwave and frozen foods home cook. For some reason, I suppose it was its freeform shape, I imagined the galette to be a less fussy version of the pie; that it might take less time to prepare. It did not.
![Bowl filled with white button mushrooms](https://cdn.prod.website-files.com/5f3046edc6b25cee367b4314/5f70ee42ed4469ffde7f186a_Mushroom_Leek-Fennel-Galette-2.jpeg)
This mushroom, leek and fennel galette was delicious, and the kitchen was filled with the earthy smell of mushrooms and the licorice-like smell of fennel. But it was a very time consuming dinner. It took me at least 2-2 ½ hours to make. Of course, some of that time was spent taking pictures, and, I imagine, if I had the foresight to make and freeze a batch of pie crusts I could regularly make galettes for supper in half the time. Without such foresight though, this was not a quick meal.
![row of leeks](https://cdn.prod.website-files.com/5f3046edc6b25cee367b4314/5f70ee5becdf72e2e970dc5b_Mushroom_Leek-Fennel-Galette-3.jpeg)
Spending almost 3 hours cooking dinner for myself made me think about my approach to cooking. I tend to think of cooking time as “project time”. When I meal plan I look for fun new things to try, and classic dishes or techniques I can check off my “to make” wish list. This is fine for every once in a while, or for weekend activities, but dinner needs to get on the table every night, and every night cannot be a project.
![Pile of onions and leeks](https://cdn.prod.website-files.com/5f3046edc6b25cee367b4314/5f70ee75e1ffb831d9652af2_Mushroom_Leek-Fennel-Galette-4.jpeg)
For this galette, I used this recipe from Food 52. If I were to make it again, I would replace the parmesan cheese with something milder tasting. I found it overpowered the other flavours. And, as many commenters on the original recipe point out, there was a lot of left over filling. I plan to use the leftover filling tonight in a quick and easy pasta dish – that will involve a jar of sauce - in an attempt to take more of a “throw together whatever you have and don’t make it too fussy” approach to making dinner
![Mushroom, leek & fennel galette on a sheet pan](https://cdn.prod.website-files.com/5f3046edc6b25cee367b4314/5f70ee9a4a3ca1cef389779e_Mushroom_Leek-Fennel-Galette-5.jpeg)