A Vegan Crispy Mushroom Galette with Olive Oil Crust

PREHEAT THE OVEN AND PREPARE THE BAKING SHEET: Arrange an oven rack in the center position and preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper and set aside.

MAKE THE MELTED LEEK BASE: In a medium skillet (preferably cast-iron), heat 2 tablespoons of the olive oil over medium heat until shimmering. Add the leeks and cook, stirring often, until softened and translucent, 5 to 8 minutes. Reduce the heat to low and continue to cook, stirring occasionally and adding a splash of water to the skillet as needed, if the leeks are starting to brown. Cook until they're very tender and starting to break down, another 15 to 20 minutes. Remove from heat and stir in the mustard. Season with salt and pepper. Scrape the mixture into a medium bowl and set aside to cool. Wipe out the skillet and set it back on the stove for the mushrooms.

COOK THE MUSHROOMS: Add two tablespoons of the olive oil to the same skillet and heat over high heat until shimmering. Add half of the mushrooms, 2 of the smashed garlic cloves and 1 of the rosemary sprigs. Toss the mushrooms once just to coat in oil, then let them cook undisturbed until they're browned in spots, about 3 minutes. Continue to cook, tossing occasionally, until the mushrooms are browned all over, have released their liquid, and are tender, 5 to 8 minutes. Season the mixture with salt and pepper. Scrape into a separate medium bowl and set aside. Repeat the same process in the same skillet with the rest of the mushrooms. Reserve the skillet again for toasting the panko.

ROLL OUT THE DOUGH: Unwrap the dough, place it on a lightly floured surface, and lightly dust the top with more flour. Roll out the dough, dusting with more flour as needed to prevent sticking, into a round about 12 inches in diameter. If it starts to shrink back as you're trying to roll it, cover the dough and let it rest on the surface for 10 minutes, then proceed.

ASSEMBLE THE GALETTE: Transfer the dough to the prepared baking sheet. Spread the cooled leek mixture across the surface of the dough, leaving a 1 1/2-inch border all the way around. Scatter the cooked mushrooms and garlic (discard the rosemary) over the leeks.

FOLD UP THE CRUST: Using the parchment paper to help you, fold the sides of the pastry up and over the mushrooms, leaving the center open and creating a series of evenly spaced pleats all the way around. Press firmly on the pleats to help the pastry adhere to itself, then brush the exterior of the pastry with more olive oil. Sprinkle more salt and pepper across the entire surface of the tart.

BAKE THE GALETTE: Bake the galette until the pastry is golden brown and tops of the mushrooms are crispy, 45 to 55 minutes.

MAKE THE GARLICKY BREAD CRUMBS: While the galette is baking, heat the remaining 1 tablespoon oil in the skillet over medium heat. Add the panko, nutritional yeast, grated garlic, and rosemary leaves and cook, stirring constantly, until the panko is golden brown and the mixture is very fragrant, about 4 minutes. Remove the skillet from the heat, season the mixture with salt and pepper, and scrape it onto a paper towel-lined plate to cool.

FINISH THE GALETTE AND SERVE: Remove the galette from the oven and let it cook before topping with garlicky panko and cutting into slices. Serve warm or at room temperature. __________________________________________________________________________________________________________________________________________________

MAKE THE FLAKY OLIVE OIL DOUGH: Mix the dry ingredients in a medium bowl to combine. Make a well in the center of the dry ingredients. Pour 6 tablespoons (2.9 oz/ 83g) of the oil into the well. Use a fork to incorporate some of the flour around the sides of the bowl until they have shaggy pieces. Break up the pieces with your fingertips so they're no larger than a pea. Dizzle 1/4 cup (2 oz/ 57g) cold tap water into the bowl, stirring constantly with a fork, then switch back to your hands and knead the mixture inside the bowl until a dough comes together. Transfer the chunk of the dough to a work surface, leaving any floury bits behind in the bowl. Add more water, 1 teaspoon at a time, to the bowl to bring the rest of the dough together. Add it to the rest of the dough.

Now, you have gathered the initial dough, knead the dough a few times until it's smooth. Don't overwork it. Press the dough into a 1/2-inch-thick square. Wrap it tightly in plastic and refrigerate for 1 hour.

ROLL IN MORE OIL TO CREATE FLAKINESS (OPTIONAL): Roll out the dough between two large sheets of parchment paper, periodically peeling off and repositioning each piece of parchment, one at a time, for wrinkle-free rolling, to a 1/8-inch-thick square.

Remove the top sheet of parchment and brush the remaining 1 tablespoon oil across the surface of the dough.

Starting at the side closest to you, fold up the dough into a flat, loose roll.

Flatten the roll with the heel of your hand across the entire length. Roll out the dough into a rough rectangle that's about 1/4 inch thick, then bring the left and right sides of the dough inward to fold it in thirds, which ensures lots of flaky layers. (If the dough isn't rolling out easily and stubbornly springs back, cover it and let it rest on the surface for 10 minutes before going over it again with the rolling pin.)

Wrap the dough in plastic, pressing out any air, and press down on the dough with the heel of your hand to flatten it into 1/2-inch-thick disk. Refrigerate the dough until it's relaxed, at least 30 minutes and up to 3 days. It's then ready to use.