Roasted Mushroom and Lemon Thyme Galette

Roasted Mushroom and Lemon Thyme Galette
(serves 6-8)

Level of difficulty-Moderate

This is a satisfying do ahead dish which works a trick accompanied with a buttery chardonnay and a rocket salad.

INGREDIENTS

500g (8) Portobello mushrooms (thickly sliced)
500g (28-32) Swiss brown mushrooms (thickly sliced)
500g (24-28) white small button mushrooms (halved)
125ml (1/2 cup) olive oil
4 tbsp (1/4 cup) finely chopped lemon thyme leaves
flaky sea salt & freshly ground black pepper
flour for rolling pastry
550g puff pastry (the most buttery version you can buy)
125g (1/2 cup) cream cheese (diced)
20g (4 tbsp) finely grated Parmesan
1 egg (lightly beaten)
15ml (1 tbsp) lemon juice
finely grated zest of 1 lemon
3 spring onions (white parts roughly chopped)
1 egg (separated)
shaved Parmesan to garnish (optional)
METHOD

• Pre-heat oven to 210ºC.

• Toss mushrooms in olive oil and thyme. Sprinkle generously with salt and pepper and place on a low sided baking tray. Place in oven and roast for 8-10 minutes until mushrooms are soft and juicy. Drain the cooking juices (discard or save for another use) and cool mushrooms. Taste for seasoning.

• Very lightly sprinkle flour onto pastry bench and roll out pastry to a 45cm-47cm round. Place round onto a low sided baking tray and place into refrigerator for at least 30 minutes.

• Place cream cheese, Parmesan, egg, lemon juice, zest and spring onions into a bowl and using a wooden spoon combine. Add salt and pepper to taste.




Roasted Mushroom and Lemon Thyme Galette

• Spread cream cheese mixture onto the centre of the pastry round leaving an 8cm border. Pile roasted mushrooms on top of the cream cheese mixture.

• Place egg white in a bowl and loosen with a fork. Brush egg white around pastry border and fold pastry, pleating as you go, to partially cover the mushrooms.

• Rest galette for 30 minutes in the refrigerator, or overnight.

• Whisk the egg yolk with a tablespoon of water to make an egg wash. Brush outside of the galette with egg wash and bake for 25-30 minutes until cooked and golden brown.

• Serve hot, warm or cold. If you wish garnish with shaved parmesan and serve with a green salad.

Complementary Wines: Pinot Grigio

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