Mushroom & Gruyère Galette

When I was a kid, I used to run away from my mother in the supermarket only to be found in the mushroom bin inhaling raw mushrooms, physically sitting amongst them having an absolute ball. Safe to say, this garnered some very strange looks from fellow shoppers and mild embarrassment for my poor mum!

While I am still prone to snacking on raw mushrooms, this recipe has far surpassed that snack of choice as my new fungi favourite. It’s dreamy for breakfast, lunch or dinner.

 

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Instructions

1.	For the filling, melt the butter in a large, deep frypan over a medium-high heat.
2.	Add the mushrooms and garlic and sauté until the mushrooms have browned and softened, about 6–8 minutes.
3.	Remove from the heat, tip into a large bowl and allow to cool to room temperature.
4.	Stir through all the other ingredients and mix well to combine.
5.	Preheat the oven to 190°C fan-bake.
6.	Place a baking tray on the middle rack to heat up.
7.	Roll the pastry out on a large and lightly floured sheet of baking paper until it is 5mm thick, and then trim to form a 26cm diameter circle.
8.	Spread the mushroom filling evenly over the pastry, leaving a 5cm border all the way around.
9.	Fold the edges of the pastry over the mushrooms, pleating as you go; warm the pastry edges up with your fingertips, as the pleating process is far easier when the dough is slightly warm and pliable.
10.	Brush the edges of the pastry with the egg wash and slide the galette on the baking paper onto the heated oven tray.
11.	Bake for 35–45 minutes until the pastry is cooked through, golden and puffed.
12.	Cool on the tray for 5 minutes before carefully transferring to a serving board and drizzling with extra truffle oil and scattering over some parsley leaves.