Cheesy mushroom galette

Name: Cheesy mushroom galette
Prep time: 60 min
Cook time: 90 min
Total time: 150 min
Yield: 6
Ingredients: 2 small leeks, finely chopped (Epicurean Harvest Organic Shimonita Negi – The One Year Onion); 2 garlic cloves, finely chopped; 50g cultured butter (Pepe Saya), chopped; 2 1/2 tbs extra virgin olive oil; 1kg mixed mushrooms (Cygnet Mushroom Farm), larger mushrooms halved; 150g coarsely grated Gruyere (L’Artisan Cheese Organic Mepunga Gruyere); 1 egg, lightly beaten; 1/2 bunch silverbeet, stems removed, chopped; Basil and nasturtium leaves (optional), and shaved Grana Padano (Cloud 9 Farm Grana), to serve; 3 cups (450g) plain flour, plus extra to dust; 250g cultured butter (Pepe Saya), chopped; 1 tbs apple cider vinegar; 1 tbs caraway seeds

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by Sam Parish (Coutts)

SAM PARISH (COUTTS), CHEF

Sep 01, 2017

This simple galette uses mixed mushrooms and leeks from two Produce Awards gold medal winners, and cultured butter and Grana Padano from two of our state winners. It’s fair to say this flaky beauty is all class.

2 small leeks, finely chopped (Epicurean Harvest Organic Shimonita Negi – The One Year Onion)
2 garlic cloves, finely chopped
50g cultured butter (Pepe Saya), chopped
2 1/2 tbs extra virgin olive oil
1kg mixed mushrooms (Cygnet Mushroom Farm), larger mushrooms halved
150g coarsely grated Gruyere (L’Artisan Cheese Organic Mepunga Gruyere)
1 egg, lightly beaten
1/2 bunch silverbeet, stems removed, chopped
Basil and nasturtium leaves (optional), and shaved Grana Padano (Cloud 9 Farm Grana), to serve

Caraway pastry

3 cups (450g) plain flour, plus extra to dust
250g cultured butter (Pepe Saya), chopped
1 tbs apple cider vinegar
1 tbs caraway seeds

Method

1.

For the pastry, place flour and 1 tsp salt flakes in a bowl. Rub in butter until the mixture resembles coarse breadcrumbs. Add vinegar, caraway and 200ml chilled water, and bring together to form a crumbly dough. Shape into a disc and enclose in plastic wrap. Chill for 1 hour or overnight.
2.

Preheat oven to 200°C. Line a baking tray with baking paper. Roll out pastry on a lightly floured work surface to form a 30cm x 50cm oval. Transfer to prepared tray and chill until needed.
3.

To make the filling, place leek, garlic, butter and 2 tbs oil in a frypan over medium heat and cook, stirring, for 10 minutes or until leek is softened. Transfer to a bowl and toss with 800g mushrooms and Gruyere.
4.

To assemble, lightly brush pastry with egg. Arrange silverbeet over pastry, leaving a 4cm border, then top with mushroom mixture (mushrooms will shrink when cooked). Fold over pastry edges to create a 2cm-wide crust and brush with egg. Bake for 1 hour 20 minutes or until the base moves easily on the tray (cover with foil halfway through cooking if the top is becoming too dark). Set aside for 10 minutes to rest.
5.

Heat remaining 2 tsp oil in a frypan over high heat. Add remaining 200g mushrooms and cook, stirring occasionally, for 4 minutes or until golden. Top tart with mushrooms, then scatter with basil and nasturtium, if using, and shaved Grana Padano to serve.