CHEESY MUSHROOM GALETTE
2 small leeks, finely chopped (Epicurean Harvest Organic Shimonita Negi – The One Year Onion) 2 garlic cloves, finely chopped 50g cultured butter (Pepe Saya),
chopped 21/ 2 tbs extra virgin olive oil 1kg mixed mushrooms (Cygnet Mushroom Farm), larger mushrooms halved 150g coarsely grated Gruyere (L’Artisan
Cheese Organic Mepunga Gruyere) 1 egg, lightly beaten 1/2 bunch silverbeet, stems removed, chopped Basil and nasturtium leaves (optional), and shaved Grana Padano (Cloud 9 Farm Grana), to serve
3 cups (450g) plain flour, plus
extra to dust 250g cultured butter (Pepe Saya),
chopped 1 tbs apple cider vinegar 1 tbs caraway seeds
For the pastry, place flour and 1 tsp salt flakes in a bowl. Rub in butter until the mixture resembles coarse breadcrumbs. Add vinegar, caraway and 200ml chilled water, and bring together to form a crumbly dough. Shape into a disc and enclose in plastic wrap. Chill for 1 hour or overnight.
Preheat oven to 200°C. Line a baking tray with baking paper. Roll out pastry on a lightly floured work surface to form a 30cm x 50cm oval. Transfer to prepared tray and chill until needed.
To make the filling, place leek, garlic, butter and 2 tbs oil in a frypan over medium heat and cook, stirring, for 10 minutes or until leek is softened. Transfer to a bowl and toss with 800g mushrooms and Gruyere.
To assemble, lightly brush pastry with egg. Arrange silverbeet over pastry, leaving a 4cm border, then top with mushroom mixture (mushrooms will shrink when cooked). Fold over pastry edges to create a 2cm-wide crust and brush with egg. Bake for 1 hour 20 minutes or until the base moves easily on the tray (cover with foil halfway through cooking if the top is becoming too dark). Set aside for 10 minutes to rest.
Heat remaining 2 tsp oil in a frypan over high heat. Add remaining 200g mushrooms and cook, stirring occasionally, for 4 minutes or until golden. Top tart with mushrooms, then scatter with basil and nasturtium, if using, and shaved Grana Padano to serve.