I love that leek tart, and have made it for guests who loved it too.
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I remember that scenario and the problem with the crust!
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This is the only version of the Luisa Weiss leek tart recipe I could find, so Iâm going to link it here.
Also linking the a NYT leek mushroom puff pastry tart on her blog, which popped up far more!
https://wednesdaychef.typepad.com/the_wednesday_chef/2006/12/florence_fabric_1.html
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Thatâs the one, but I have no leeks 
.
For ten inch, I increased sour cream to 1 1/3 c, 3 eggs and 1 1/3 T cornstarch⊠I probably made it in a 6â as well but didnât save measurements.
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Iâm horrible with crust, and that was no exception. Ended up having to go with frozen store bought one, and have ever since.
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I remember it being difficult and encouraging you to start out initially with small crusts for galettes rather than larger ones, I think you were very successful with the smaller sizes.
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It was a project for me during covid, for sure. I did manage to make a couple of reasonable galette crusts. But post covid I realize life is too short to stress myself out like that when there are frozen ones. Iâm immensely impressed by those of you who can do it so easily.
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French supermarkets have a very large selection of different and good pastry doughs available. Itâs too bad that the US doesnât have the same selections and quality. In some areas, itâs hard to access a quality product, at least TJ is offering all butter pastry for pies, a step in the right direction.
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I recommend trying the press-in and oil crusts sometime, with a bit of butter or ghee for flavor. Feels like cheating but doesnât taste or look like it.
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Maybe. Not sure my taste buds are refined enough to really notice the difference, tbh (do I lose my HO membership for admitting this?). I did mark down trying one from Sweet Enough.
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I think it is really important what you said:
But post covid I realize life is too short to stress myself out
Each of us needs to decide for ourselves what is worth stressing ourselves out for, and Iâm definitely making decisions on what I can try and need to stop trying. Some things I need to just stop trying, and do what I know works for me and my family.
And sometimes now, what I know works for me.
Go for it, LLM!
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Yes, this. If it isnât stressful for you, and you enjoy it, I think bravo. For me, it is the opposite of that.
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I stopped making pizza dough around 18 months ago. I was getting better, but itâs more of a treat for me to splurge on good pizza.
(Not sure why, but I guess in gifted with respect to pie dough 
. I only make it once or twice a year, use the 2 knife method mostly, never had a problem, but I come from 2 lines of pie and pastry makers, so maybe it was bred in the bone. Toot toot )
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Kale (Lacinato) Mushrooms Ricotta TartâŠdelicious! In addition to the above, sautĂ©ed onions, garlic, chopped walnuts, yellow raisins, black olives, eggs, seasonings. A Pierre HermĂ© pate brisĂ©e crust was perfect, browned beautifully and was very complementary to the filling. There was a very large amount of kale, courtesy of the FM which was why I added some yellow raisins to offset all the kale. I would definitely make this with Swiss chard or escarole, a repeat combination for us.
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Iâve still got one piece of that cauliflower tart to go, but I suddenly love caramelized zucchini so Iâm looking at this for some future point.
(Thinking I might roast or sauté the zucchini a bit first to get more caramelization and more vegetable content.)
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AgreedâŠwithout some browning, thatâs bound to taste a little grassy! Maybe a spritz of oil and broiling might keep them intact. Please make before tomorrow morning as Iâm going to the FM and will likely pick up some zucs. 
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Funny- I didnât see your post @Saregama but I made this last night. Love this zucchini ricotta galette so my much and make it every summer.
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I bought ricotta (and more zucchini). Was awaiting motivation â maybe this was it!
Your galette looks great! Any adjustments?
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not really! unusual for me! I make the dough ahead of time - ideally 24 hours - and itâs a little sticky but it rolls out like a dream and is perfectly flaky and stable.
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ZUCCHINI RICOTTA GALETTE
I used a bit of dough I had saved from the last tart to make a tiny galette inspired by Smitten Kitchenâs zucchini one .
I wanted to squeeze in more zucchini, so instead of salting and draining, I roasted it first.
Cheese blend was ricotta, parmesan, and Toscano (instead of mozzarella because thatâs what I had on hand).
This is a lovely combination of flavors. I used 1/2 zucchini in about 1/4 recipe (the whole calls for 1 large or 2 small). Another time I would sauté or roast more zucchini and dial back the cheese mixture, because the caramelized zucchini is really lovely with a sweetness in contrast to the cheese.
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