Leek, mushroom & spinach galette
Simple to make, a galette is a free-form rustic-style pie without a lid.
SERVES 4 PREP 25min COOK about 45min
• 320g sheet ready-rolled shortcrust pastry
• 25g (1oz) butter
• 3 leeks, trimmed and finely sliced
• 100g (3½oz) spinach
• 150g (5oz) button mushrooms, sliced
• 1 garlic clove, crushed
• 100g (3½oz) full-fat cream cheese
• 2 thyme sprigs, leaves picked
• 1 medium egg, beaten
1 Preheat oven to 200°C (180°C fan) mark 6. Put a baking sheet in oven to heat. 2 Unroll pastry on to a large sheet
of baking parchment. Roll out further to make a rough square. Chill while you prepare filling.
3 Melt half the butter in a large pan over medium heat and fry leeks until softened – about 10min. Add spinach and stir until almost wilted. Season to taste and empty on to a plate to cool.
4 Return pan to high heat with remaining butter. Fry mushrooms until golden. Add garlic and fry for 1min more. Set aside.
5 Mix cream cheese with thyme and seasoning. Remove pastry from fridge and spread cream cheese into a 22cm (8½in) circle in centre. Spoon over leeks and spinach, then top with mushrooms. 6 Trim corners of 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 in the oven. Cook for about 30min, until crisp and golden. Serve.
PER SERVING: CALS 554; FAT 42G; SAT FAT 20G; CARBS 33G