Mushroom and Leek Galette

Ingredients (19)

• Dough:
• 1 1/4 cups (6.25 ounces) all-purpose flour
• 1/2 cup (2.75 ounces) whole wheat flour
• 1 tablespoon sugar
• 1 teaspoon kosher salt
• 10 tablespoons unsalted butter, cold and cubed
• 7 tablespoons ice water
• 1 teaspoon white vinegar
• Filling:
• 1/2 pound shiitake mushrooms
• 3/4 pound crimini mushrooms
• 2 large leeks, sliced thin
• 2 tablespoons olive oil
• 1 teaspoon fresh thyme
• 2 tablespoons sour cream
• 1 tablespoon Dijon mustard
• 3-4 ounces Gorgonzola cheese, crumbled
• Salt and pepper
• 1 large egg, for egg wash