Mushroom and Leek Galette

Heat olive oil in a large skillet over medium-high heat. Add sliced leeks and cook, stirring occasionally, until softened and beginning to brown, about 8-10 minutes.

Add sliced mushrooms to the skillet and cook, stirring frequently, until the mushrooms release their liquid and begin to brown, about 10-12 minutes. Season with ½ tsp salt and ⅛ tsp pepper.

Transfer the mushroom and leek mixture to a bowl and let cool for 5 minutes. Stir in the reduced-fat sour cream, chopped parsley, sliced scallions, remaining ¼ tsp salt, and remaining ⅛ tsp pepper until well combined.

Preheat oven to 400°F and line a baking sheet with parchment paper.

Roll out the galette dough (prepared separately or store-bought) into a rough 12-inch circle on the parchment paper, leaving the edges slightly thicker than the center.

Spread the mushroom and leek filling over the dough, leaving a 2-inch border around the edges. Fold the border up and over the filling in loose pleats, overlapping as needed to partially cover the filling.

Whisk together the egg white with 1 teaspoon water. Brush the egg white glaze over the exposed pastry edges and dough.

Bake until the pastry is golden brown, about 25-30 minutes. Let cool for 5 minutes on the baking sheet before serving.