[RECIPE] Mushroom & Cheese Galette

This show-stopping Mushroom & Cheese Galette recipe is a surprisingly simple dish, delivering a golden, flaky pastry crust embracing a savoury, earthy filling of mixed cultivated mushrooms and melty Havarti or Gruyère cheese, all crowned with juicy cherry tomatoes.

Perfect for a cozy brunch, an elegant appetizer, or a light dinner, this rustic tart brings gourmet flavour to your table with minimal fuss.

Ingredients for the pastry

• 175g flour
• 1 tsp sea salt flakes 
• 120g cold butter, cut into small cubes
• 70g sour cream
•  2 tsp freshly squeezed lemon juice
• 60ml ice cold water 

Ingredients for the mushroom filling

• 2 tbsp olive oil 
• 1 onion, finely diced 
• 2 cloves garlic, finely minced
• 4-5 sprigs fresh thyme
• 2-3 sprigs fresh rosemary
• 500g mixed cultivated mushrooms, sliced 
• 150g grated Havarti or Gruyère cheese 
• Handful cherry tomatoes, sliced in half 
• Salt and pepper, to taste 
•  1 egg, beaten with a splash of milk for egg wash 

Cultivated mushrooms are nutritional powerhouses that come in a low-calorie, low-sodium, and fat-free package. They are an excellent source of essential vitamins and minerals, including B vitamins, which are crucial for energy production and nerve function. Many cultivated varieties also provide vitamin D, a rare nutrient in plant-based foods, essential for bone health and immune support. Furthermore, mushrooms are rich in antioxidants, which help protect the body’s cells from damage and may contribute to a reduced risk of chronic diseases. Their fibre content aids in healthy digestion and can contribute to feelings of fullness, making them a valuable addition to a balanced diet for overall well-being. 

Instructions for the pastry

1.  Pulse flour and salt together in a food processor to mix. 
2. Add the butter cubes and pulse until mixture resembles wet sand. 
3. Whisk together sour cream and lemon juice, add and pulse. 
4. Slowly drizzle in just enough ice water until a soft dough is formed. 
5. Knead dough into a ball and then flatten into a disk. 
6. Wrap very well in cling film and refrigerate for at least an hour. 

Instructions for the mushroom filling

1.  Heat olive oil in a large frying pan. 
2. Fry the onion until golden brown and beginning to caramelize.  
3. Add the garlic, thyme and rosemary. Cook until fragrant. 
4. Add the mushrooms and cook until golden brown. Season well. 
5. Remove mushrooms from the heat and turn out onto a chopping board to cool. 
6. Discard herb stems. 

Instructions for baking

1. Preheat oven to 200˚C.
2.  On a lightly floured surface, roll out cold, rested pastry into a large 30cm circle. 
3. Transfer onto a baking tray lined with baking paper. 
4.  Sprinkle a little cheese over the base of the pastry. 
5. Toss the remaining cheese with the cooled mushrooms. 
6.  Arrange the mushrooms in the centre of the pastry leaving a 4cm border. 
7. Fold the border up and over the filling, pleating along the way to seal the border. 
8. Place cherry tomatoes around the mushroom filling and sprinkle with a little salt. 
9. Egg wash the pastry and season. For extra points sprinkle a little cheese on the pastry edges. 
10.  Bake in the oven for 45-50 minutes until the pastry is cooked through and deeply golden brown. 
11. Allow to cool slightly before cutting into slices and serving.

Image and recipe supplied by the South African Mushroom Farmers’ Association