Shallot and mushroom galette
This galette is packed with flavour, with caramelised shallots, tender mushrooms, creamy blue cheese and a buttery crust. Recipe and image courtesy of UK Shallots, ukshallot.com
Prep: 10 mins
Cook: 1 hr
Total: 1 hr 10 mins
Serves: 6
Ingredients
- 2 tbsp Extra virgin olive oil
- 1 tbsp Unsalted butter
- 400g Round shallots (peeled and halved)
- 750g Mixed mushrooms (including closed cup, oyster, shiitake and portobello), roughly sliced
- 4 Cloves of garlic (peeled and finely chopped)
- 125ml Dry sherry
- Salt and pepper
- 320g Ready-rolled shortcrust pastry
- 100g Blue cheese (ensure vegetarian)
- 1 Egg (beaten)
Method
Step 1
Heat a large frying pan on a medium-high heat, add the oil and butter. Once melted, add the shallots in a single layer. Fry for around 5 minutes until golden and caramelised on one side.
Step 2
Add the mushrooms, and stir every minute or so, until they’ve released their moisture and are beginning to caramelise. This should take about 15 minutes. Add the garlic and thyme and cook for a further couple of minutes until fragrant. Add the sherry and continue to fry until all of the liquid has cooked off. Remove from the heat and season to taste with salt and pepper.
Step 3
Preheat the oven to 180°C/160°C fan/gas mark 4. Unroll the pastry onto a lined baking sheet and shape into an oval. Spoon the mushroom mixture into the middle, in a thick even layer, leaving a 4cm border around the edge. Dot the mushroom mixture with the blue cheese.
Step 4
Fold and pleat the edges of the dough border over the mushrooms, leaving the centre exposed. Lightly brush the edges with the beaten egg. Bake for 40-50 minutes, or until the crust is golden brown in colour. Place on a cooling rack and allow to cool for 5 minutes before slicing and serving. Make it vegan: Use plant-based butter and blue cheese. Swap the egg glaze for dairy-free milk and ensure the sherry and pastry are vegan.
