CHEESY MUSH­ROOM GALETTE

delicious - - ON TREND. -

SERVES 4-6

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

CAR­AWAY PAS­TRY

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.

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