Winter Mushroom Galette with Cheese and Herb Pastry
This crisp, cheesy pastry is perfect with a medley of hearty mushrooms, but if you are short of time a store-bought short crust pastry like Paneton works just as well.
Ingredients
For the pastry:
200g flour (approx 1 1⁄4 cups)
1⁄2 tsp salt
2 tsp picked thyme leaves
15g parmesan or other hard cheese, freshly grated
75g chilled Lewis Road Creamery 10 Star Butter
1 Tbsp cider vinegar
6 Tbsp ice cold water
For the filling:
2 Tbsp olive oil
25g Lewis Road Creamery 10 Star butter
2 shallots, peeled
½ tsp salt
350g brown mushrooms, cleaned and sliced
100g shiitake mushrooms (or use any other mushroom), cleaned and sliced
100g other mushrooms such as oyster and enoki, cleaned and sliced
2 cloves garlic, peeled and finely chopped
1⁄2 cup parsley leaves, roughly chopped
Zest and 1⁄2 the juice of 1 lemon
1⁄2 jar Clevedon Buffalo Co. whipped cream cheese, or other soft, tangy cheese
1 egg, lightly beaten with 1 Tbsp water
15g parmesan, freshly grated
Method
Put the flour, salt, and thyme leaves in a food processor and blitz to combine. Add the butter and parmesan and pulse to a coarse crumb. Then add the vinegar and water and pulse until the mix is roughly coming together.
Tip onto a clean bench and use your hands to bring the pastry together properly. Flatten into a rough circle, wrap in cling film, and put in the fridge to rest for at least 1 hour.
On a lightly floured bench, roll the pastry out to a 3-4mm thickness. Put onto a baking paper-lined tray and refrigerate for at least 30 minutes (this can be prepared ahead of time).
Heat the oil and the butter in a large frying pan. Add the shallots and salt and cook until soft, then add the garlic and mushrooms in order of cooking time (see our Cook’s Tip).
Cook until darkly coloured and all liquid has gone. Stir through the parsley and lemon zest and juice. Set aside to cool (this can and sliced be done ahead if you prefer).
Preheat the oven to 200°C.
Smear the cream over the pastry, leaving a 4cm gap at the edges.
Spread over the cooked mushrooms and fold the edges of the pastry over the filling. Brush the edges with the egg wash and scatter over the remaining parmesan.
Bake for 35-40 minutes until the pastry is golden. Perfect with a simple green salad.
Cook’s Tip: The meatier the mushroom, the longer it needs to cook. Start with brown or portobello before buttons, shiitake, or oyster. If using enoki, just rub with a smidge of olive oil and drop on top of the mushrooms before baking.