MUSHROOM GALETTE


INGREDIENTS:

Pastry crust:

170g all-purpose flour

½ tsp salt

120g cold butter, cut into small cubes

1 Tbsp fresh parsley, finely chopped

60ml sour cream

2 tsp lemon juice


Filling:

1 Tbsp olive oil

2 shallots, sliced

1 Tbsp fresh rosemary, finely chopped

2 cloves garlic, minced

500g Denny Brown Mushrooms, sliced

100g cheddar / gruyère cheese, grated

Salt and pepper, to taste

1 egg, beaten

Fresh herbs, for serving

METHOD:

- In a food processor combine flour and salt. Add butter and pulse until wet sand like texture. Add parsley, sour cream & lemon juice. Blitz until a soft dough comes together.


- Press into a flat disc, wrap in cling film and refrigerate for 30 minutes.

- Heat olive oil in a large frying pan. Add the shallots, rosemary and garlic. Cook until fragrant.

- Add the mushrooms and cook until just tender. Season.


- Remove from the heat, and allow to cool completely. Cool in a sieve to drain off any liquid.

- Preheat oven to 200˚C.


- Once the filling is cool- on a lightly floured surface roll out the pastry into a 30cm large disc.

Place on a tray lined with baking paper.


- Layer the mushrooms and grated cheese in the centre of the disc leaving a couple centimetres of border.


- Fold up the pastry around the filling leaving most of the filling exposed.

- Brush the pastry with egg wash and bake at 200˚C in the lower third of the oven for ±50 minutes until golden brown and crisp.


- Scatter with fresh herbs and serve with a side salad.

Serves 4

Prep time: 40 minutes

Cook time: 1 hour



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