It’s time to begin baking again.

Right, now that the the busy holiday season is over, we can focus on super wintery, warming, savory dishes.

Leave behind the pumpkin-apple-cinnamon, and bring back the lemon, right?

Your senses will go crazy for this one.

Although there’s really nothing “Italian” about this savory baked goodness (other than the fresh thyme, I suppose), I could have sworn there was some sort of crazy good pizza baking in the oven as the aromas wafted through the air.

Tell me what YOU think as you bake up this treat.

Lemon Leek Mushroom Galette

1 sheet puff pastry, thawed
8 oz. crème fraîche
3 oz. gruyere cheese, chopped
1 large egg
3 Tbs. butter, divided
1 large leek, cleaned and thinly sliced
4 button mushrooms, sliced
1 medium red potato, thinly sliced
zest of 1 lemon, divided
1 Tbs. fresh thyme, divided
sea salt and pepper

Preheat oven to 450 degrees.
Combine the crème fraîche, gruyere, egg, and 1/2 the lemon zest in the bowl of a food processor. Pulse until super smooth.
Heat 2 Tbs. butter in a large Dutch oven. Add the leek, mushrooms, and potatoes and sauté (covered), stirring occasionally, until golden brown – about 10 minutes. Season with salt and pepper.

On a flour dusted work surface (parchment paper), roll out the puff pastry sheet to increase the size by about 1/3.
Spread the crème fraîche mixture in the center of the pastry, and then top with the sautéed filling. 
Fold up the sides of the pastry to create a lovely ring.
Brush the sides of the pastry with the remaining butter (melted) and sprinkle the top with the remaining lemon zest and thyme.
Bake for 30 minutes, or until the crust is golden brown.

Cool thoroughly before slicing.