Leek, mush­room & spinach galette

Sim­ple to make, a galette is a free-form rus­tic-style pie with­out a lid.

Prima (UK) - - Cheap Eats -

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

SAVE MORE use any veg you have in the fridge to save more cash and cut down on waste, too. £4.96 to­tal cost*

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.