Mixed buttery mushrooms baked with sweet leeks in some hand crafted artisan pastry that is ready made makes for a great gourmet and wintery bake. Try using different sorts and shapes of your favourite mushrooms, you can’t go wrong! We have the most beautiful pine mushrooms growing locally so take advantage of them when you can! If you can’t get your hands on some pine mushrooms, chanterelles also work beautifully.
Prep time: 15 minutes
Cook time: 35- 40 minutes
1 x leek
130g Swiss brown mushrooms
90g mushroom cups
150g pine mushrooms
1 roll of careme shortcrust pastry
1 bunch of thyme
salt and pepper
- Place the pastry on the kitchen bench to defrost at least 30 minutes before you start cooking this recipe.
- Preheat the oven to 200 degrees.
- Prepare the leek first by removing the dark green ends approximately where the colour turns a pale green. Also remove around 1 cm off the white end, then slice the leek lengthways just slightly so that you cut through the first couple of layers of the leek. Remove these first two layers then give the leek a quick rinse.
- Slice the leek width ways into thin circles and place on a frying pan along with a bit of butter. Braise the leek on a medium strength heat, moving it around every now and then with a wooden spoon. Set aside the leek when it’s light and transparent with some dark golden brown edges.
- Prepare the mushrooms by cleaning any dirt off them with some soft tissue paper. Roughly slice the Swiss brown mushrooms thinly, the pine mushrooms thickly and the button mushrooms into quarters, or whichever shape and thickness you like best.
- Cook the mushrooms with the rest of the butter in pan on a medium heat. Cook until the mushrooms are half way done and have reduced in size. Season with salt and pepper, add some thyme leaves then stir through with a wooden spoon gently. Set aside.
- Prepare a baking tray with lightly greased baking paper.
- Prepare the pastry by rolling it out slightly – not much though as the thickness of the Careme pastry is great as it is, but you need it slightly rolled out to make a round galette shape. Transfer the pastry sheet to the baking tray and place on top. Place a medium sized plate on the centre of the pastry to mark the circle where the mushroom and leek mixture will be placed within. Use a butter knife or any knife with a soft edge to slightly create a dented circle around the shape of the plate. Spread half the leeks on the base in the circle and top with all of the mushrooms, and then more leeks on top. Using a butter knife again cut an outer circle around the inner circle approximately 4 cm thick in distance. Once you have marked the outside circle just press down harder with the knife and this time actually cut off the pastry from the outer circle. Now fold over the pastry edges starting from one side, create little folds until all the pastry is folded over into the round galette. Brush with olive oil. Place a bunch of thyme onto one side of the galette (that will create a beautiful thyme aroma).
- Place into a 200 degrees oven. And bake for 15 minutes in 200 degrees then reduce the heat to 180 for another 20/25 minutes or until the galette is golden brown.
Serve as is or with some goats chevre or crème fraiche on top!
Created with Harris Farm Markets