A Vegetarian Stunner
Mushroom and Leek Galette with Gorgonzola
To elevate our tart to entrée status, we wanted a crust that was delicate, sturdy, and flavorful, with a filling to match. To increase the flavor of the crust and keep it tender, we swapped out part of the white flour for nutty whole wheat, and we used butter rather than shortening. To punch up its flaky texture and introduce more structure, we gave the crust a series of folds to create numerous interlocking layers. And to make the filling both flavorful and well bound, we paired mushrooms and leeks with rich, potent binders like Gorgonzola cheese and crème fraîche.
by Kate Shannon
A cooling rack isn’t just for cooling cakes and cookies. The combination of a cooling rack and a rimmed baking sheet is our top choice for roasting or broiling meats, holding breaded foods before and after frying, and neatly glazing all manner of confections.
We zeroed in on racks measuring roughly 16½ by 12 inches because they fit inside standard-size rimmed baking sheets.