Giant Garlicky Mushroom Galette
From the Cookbook
Serves 4-6
Veggie
Inspired by the vol au vent – and brimming with ‘meaty’ mushrooms sautéed with garlic, lemon and crème fraiche – this puff pastry galette is guaranteed to impress. Place in the centre of the table, top with gorgeously soft burrata and some fresh rocket leaves, and let everybody dive in.
Serves:
4-6Equipment:
- Rolling pin
- Baking sheet
- Non-stick frying pan
- Palette knife or spoon
- Large plate or board
Ingredients
A little plain flour, for dusting
375g all-butter puff pastry
300g mixed mushrooms, such as shiitake, oyster, chestnut, enoki
30g unsalted butter
1 tbsp olive oil
1 large or 2 small garlic cloves, peeled and finely chopped
1 tsp thyme, finely chopped
1 small lemon, zest and juice of
1 tsp Dijon mustard
200g ricotta
1 egg, beaten
100g burrata (made from fresh cream and unspun mozzarella curds)
Handful of fresh rocket to garnish
Method
- 1
Preheat the oven to 220°C/fan 200°C/gas mark 7. Roll out the puff pastry into a large circle measuring 30cm in diameter and about the thickness of a £1 coin.
- 2
Place the pastry circle on a baking sheet lined with nonstick baking parchment (the pastry may drape over the sides, that’s fine). Put the base in the fridge to chill for 20 minutes.
- 3
Thickly slice the chestnut mushrooms. Gently tear the larger shiitake and oyster mushrooms. Melt the butter in a large nonstick frying pan, add the garlic and thyme and fry for 1 minute in the hot fat. Add the mushrooms and continue to fry for a further 2 minutes. Then add the lemon juice, 50g of the ricotta (keeping the rest for later) and Dijon mustard. Stir to evenly coat the mushrooms, season with salt and pepper and remove from the heat. Note: you don’t need to cook the mushrooms all the way through yet; they will finish cooking in the oven. They just need to ‘see the pan’ for now.
- 4
Remove the pastry from the fridge. Using the back of a spoon or a palette knife, spread the ricotta over the base of the pastry, leaving a border of about 3cm. Pile the mushrooms on top of the ricotta and then fold in the pastry edges, pleating as you go. Brush the edges with beaten egg.
- 5
Bake in the oven for 20 minutes or until the sides are puffed up and golden.
- 6
Slide onto a large plate or board, place the burrata in the centre of the galette and scatter with lemon zest and fresh rocket.
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