WHAT TO EAT THIS WEEKEND

Giant garlicky mushroom galette

A show-stopping creation fit for a weekend lunch party

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A show-stopping creation fit for a weekend lunch party

Posted

  • Serves: 4
  • Preparation time: 20 minutes
  • Cooking time: 20 minutes
  • A little plain flour, for dusting
  • 375g all-butter puff pastry
  • 300g mixed mushrooms, such as chestnut, shiitake, oyster, enoki
  • 30g unsalted butter
  • 1-2 garlic cloves, depending on size, finely chopped
  • 1 tsp finely chopped fresh thyme
  • Grated zest and juice of 1 small lemon
  • 1 tsp Dijon mustard
  • 200g ricotta cheese
  • 1 medium egg, beaten
  • Salt and freshly ground black pepper
  • A handful of rocket, to garnish
  1. On a lightly floured work surface, roll out the puff pastry into a large circle measuring 30cm in diameter and roughly 3mm thick. Place on a baking sheet lined with non-stick baking paper (the pastry may drape over the sides, that’s fine) and chill in the fridge for 20 minutes.
  2. Thickly slice the chestnut mushrooms and, if large, gently tear the shiitake and oyster mushrooms into smaller pieces. Melt the butter in a large non-stick frying pan, add the garlic and thyme and fry over a medium heat for one minute. Add the mushrooms and continue to fry for two minutes. Add the lemon juice and mustard, and stir to evenly coat the mushrooms. Season with salt and pepper. The mushrooms are going to get another cooking, so please don’t feel you have to cook them through – they just need to "see" the pan for now.
  3. Preheat the oven to 220°C/fan 200°C/gas mark 7. Remove the pastry from the fridge and, using the back of a spoon or a palette knife, spread the ricotta over the pastry circle, leaving a border about 3cm wide. 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.
  4. Bake the galette in the oven for 20 minutes or until the sides are puffed up and golden. Slide on to a large plate or board and scatter with the lemon zest and rocket. Serve immediately.

Recipe extracted from The Higgidy Cookbook

Recipe extracted from The Higgidy Cookbook

BY CAMILLA STEPHENS

Published by Mitchell Beazley

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Tagged in:
mushrooms
Pastry

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