MUSHROOM GALETTE
THIS AMAZING VEGETERIAN RECIPE WAS CREATED FOR US BY JORDAN THEODOROS AS PART OF OUR "SALADS AND SUMMER FOODS CAMPAIGN"
Servings
serves 12
Ingredients
Pastry
200g whole wheat flour
130g sour cream
130g cold unsalted butter cubed
Pinch of salt
Combine the flour, salt and butter in a food processor and blend until incorporated.
Add the sour cream and pulse until it comes together, adding a tablespoon of cold water if needed. Pat into a ball and wrap in cling film and place in the fridge for ½ hour.
Filling
1 small leek finely sliced
2 cloves garlic, crushed
500g mushrooms, sliced (shite and Swiss browns, and portobello)
2 bay leaves
4 sprigs of thyme, leaves stripped
30ml extra virgin olive oil
60g butter
3 tablespoons chopped parsley
Salt and pepper to taste
100g soft goat cheese
80g grated gruyere
1 egg to glaze
Method
1. Heat half the butter and oil in a large frying pan and add the mushrooms. Sautee on high for a few minutes until cooked. Season with salt and pepper. Place in a large bowl.
2. Heat the remaining butter and oil and add the sliced leek, garlic, thyme and bay leaves. Sautee on low heat until the leek is soft.
3. Place into the bowl with the mushrooms, remove the bay leaves and mix together and allow to cool. Add the grated cheese, parsley and season to taste.
4. Roll out the pasty into a large circle 3mm thick. Spread the goat cheese in the centre leaving a rim of about 3cm
5. Pile the cooled mushrooms over the goats cheese and start to fold in the pastry leaving the mushroom mix exposed in the centre.
6. Brush with egg and bake in a hot oven 190 degrees for 20 minutes or until golden. Serve hot or cold.