Mushroom and Gruyere Crostata

• 1- 9“ refrigerated pie dough - or full diameter and do not flatten out
• 2 Tbsp unsalted butter
• 6 portobello mushroom caps - gills remove, halved, sliced crosswise 1/4” thick
• 1 lb leeks - white and light green only, halved, sliced crosswise 1/4“ thick
• 1/2 tsp salt
• 2 garlic cloves - minced
• 1 tsp minced fresh rosemary
• 2 oz. Gruyere cheese - shredded (1/2 cup
• 1 large egg - lightly beaten (optional: brushed on dough for color)
• 1 Tbsp minced fresh chives (optional)

1. Heat oven to 425 deg. Line rimmed baking sheet with parchment paper. If required roll dough into 14” circle on lightly floured counter; transfer to prepared sheet.
2. Melt butter in 12“ nonstick skillet. Add mushrooms, leeks, and salt and cook until beginning to brown, about 10 min. Stir in garlic and rosemary and cook until fragrant, about 30 sec.
3. Transfer vegetables to prepared dough, leaving 2” border around edge. Sprinkle with Gruyere and fold border over filling, pinching pleated dough to secure. Brush dough with egg if using. Bake until crust is deep golden brown, 15-18 min, rotating halfway through baking. Sprinkle with chives. Cut into wedges and serve.

Serves: 4      Total cook time: 30 min
Source: Cook's Country Dec/Jan 2015