Mushroom galette with citrus crème fraiche
August 9, 2020
: 6
: 30 min
: 30 min
: Easy
Inspired by the classic flavours of a traditional creamy pasta – mushroom, thyme and parmesan – we’ve reimagined the dish as a summer-time mushroom galette, served with citrus crème fraiche. It was a joy to cook, as the aroma of the fresh herbs and parmesan filled the house. It pairs well with rocket leaves, a chilled glass of white wine and a balmy August evening.
Ingredients
- For the pastry:
- 177g plain flour
- ¼ cup finely grated hard cheese (we used a mix of Grano Padano and Parmigiano-Reggiano)
- ½ teaspoon salt
- 117g unsalted butter, chilled and diced
- 1 tablespoon iced water
- For the filling:
- 20g Guanciale, diced (or you could use bacon lardons)
- 1 leek, finely chopped
- 2 shallots, finely chopped
- 2 garlic cloves, finely chopped
- 1 tablespoon olive oil
- 300g chestnut mushrooms, sliced
- Bouquet garni of fresh marjoram and thyme (or rosemary)
- 2 bay leaves
- ¼ cup dry white wine
- 20g parsley leaves, finely chopped
- Zest of 1 lemon
- 1 egg, beaten (to glaze)
- 30g crème fraiche (to serve) (we used Neal’s Yard Dairy)
Directions
- Step 1 For the pastry:
- Step 2 Combine the flour, cheese and salt in a medium-sized bowl.
- Step 3 Add the butter and crumble between your fingers until the mixture resembles bread crumbs. Add the iced water and bring together until it forms a smooth dough.
- Step 4 Flatten into a disc, cover in cling film and chill in the fridge while you make the filling (about 30 minutes).
- Step 5 For the filling:
- Step 6 Heat a non-stick frying pan on high heat. Add the Guanciale and fry off until it has released all its fat. Using a slotted spoon, remove the crispy lardons and set aside. Turn the heat down to medium.
- Step 7 Once the temperature has come down, add the leek, shallots, garlic and olive oil to the pan. Cook until translucent and starting to caramelise.
- Step 8 Add the mushrooms, bouquet garni, bay leaves and season. Cook for a couple of minutes, then turn the heat up to medium-high and add the white wine.
- Step 9 Once the liquid has reduced (just glazing the mushrooms), take the pan off the heat. Remove the bay leaves, bouquet garni and any woody pieces that may have fallen during cooking. Stir through the parsley and half the lemon zest. Set aside to cool (at least 10 minutes).
- Step 10 While the filling is cooling, prepare the citrus crème fraiche. In a small bowl add the crème fraiche and remaining lemon zest. Combine and season with freshly cracked pepper. Chill until ready to serve.
- Step 11 To assemble:
- Step 12 Preheat the oven to 200 degrees Celcius (fan force).
- Step 13 Layout a silicone mat (or baking paper) and sprinkle over some flour. Roll out the pastry into a 14-inch disc. (The dough is very short, so be patient with it. It is deliciously flaky once cooked.)
- Step 14 Evenly spread the filling out on the pastry, leaving a 1.5-2 inch margin. Gently roll up the edges and glaze with the beaten egg. Season the galette with some freshly cracked pepper.
- Step 15 Transfer the silicone mat to a baking tray and cook for 30-40 minutes, or until the pastry is deep golden brown. Leave to cool for 10 minutes and serve with a dollop of the citrus crème fraiche, crispy lardons and rocket leaves.
“Be thankful for what you have; you’ll end up having more. If you concentrate on what you don’t have, you will never, ever have enough.” Oprah Winfrey
While you are waiting for the galette to cook, reflect on your understanding of contentment and how it manifests in your life.
