Leek, Fennel and Mushroom Galette

INGREDIENTS

• 2 large leeks, washed, trimmed, and cut in half lengthwise and sliced cross-wise into 1/4-inch half moons
• 2 tablespoons white wine
• 1 1/4 cup all-purpose flour
• 1 tablespoon olive oil
• 1/4 cup grated Parmesan cheese
• 1 clove garlic, finely chopped
• 6 tablespoons unsalted butter, divided
• 1 fennel bulb, washed, trimmed and, bulb finely chopped
• 1 teaspoon ice water
• 1 egg
• 1/3 cup grated Fontina cheese
• 1 tablespoon chopped fresh thyme leaves
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 6 tablespoons unsalted butter, cold, cut into small pieces
• Salt and black pepper to taste
• 16 ounces baby bella mushrooms, thinly sliced
• 1/4 cup finely chopped shallots
• 1 tablespoon chopped mixed olives