Mushroom and Leek Galette

Thu, 12 July 2018

Ingredients:

Shortcrust pastry

300g Plain Flour
150g Butter
2 Egg Yolks
Salt & Pepper
Cold Water (2/3 tablespoons approx)
Thyme

· 25g Butter

· 3 Leeks, finely sliced

· 150g Mushrooms, sliced

· 1 Garlic Clove, crushed

· 100g Cream Cheese

· Flat Leaf Parsley

· 100g Blue Cheese

· 50g Walnut Halves

· 3 Thyme sprigs

· Honey

· 1 Egg, beaten

 

Method:

Make pastry by pulsing all flour and butter together, add the egg, thyme, salt and pepper and enough water to make a dough. Rest in the fridge for at least 20mins.

Preheat oven to 180°C fan.

Melt half the butter in a large pan over medium heat and fry leeks until softened – about 10min. Season to taste and allow to cool.

Return pan to high heat with remaining butter, fry mushrooms until golden.
Mix cream cheese with parsley & Garlic.

Roll the pastry on to a large sheet of baking parchment, to make a rough circle.
Spread cream cheese into a rough 22cm circle in centre

Spoon over leeks and spinach; top with mushrooms.

Sprinkle with thyme, blue cheese, walnuts and honey

Trim the pastry so border width around filling is roughly even. Fold pastry edges over in a loose, rustic style.

Brush border with beaten egg. Carefully transfer, still on parchment, to baking tray.
Cook for about 30min until crisp and golden. Serve.