Perfect for vegetarians, this mushroom galette with caramelised onion marmalade makes a delicious mid-week meal.
Filled with creamy mushrooms, rich onion marmalade and fresh puff pastry, this tart is a fantastic dish to serve to friends and family. Pair with a fresh salad and you have a tasty summer meal that will be loved by all.
Preheat a large baking tray in the oven at 220°C/200°C fan/425°F/gas mark 7. In a bowl, toss the celeriac cubes with 1 tbsp olive oil and season. Roast for 10 minutes, then reduce oven to 200°C/180°C fan/400°F/gas mark 6.
Toss the portobello mushrooms in 1 tbsp of seasoned oil and add to the tray. Cook for 15 minutes.
Pulse the chestnut mushrooms in a food processor until coarsely chopped. Fry in a knob of butter with the garlic, until the mix is dry.
Add the lentils, pine nuts, spinach, parsley (reserve some to garnish), creams and cook for another 5 minutes.
Add the celeriac, then chill for 30 minutes.
Cut a circle the size of a dinner plate from the ready-rolled pastry. Spread 4 tbsp onion marmalade over, leaving a 5cm (2in) border.
Add the cooled mix and roasted mushroom slices. Pull in and crimp the pastry edge then brush with egg wash. Bake for 15 minutes. Mix 1 tbsp onion marmalade with some hot water and brush over the top. Sprinkle with parsley, to finish.
Recipe and image courtesy of Tracklements, tracklements.co.uk