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- Garlic mushroom and brie galette
Garlic mushroom and brie galette
- Janine Ratcliffe
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Serves 4
Easy
Prep: 10 mins
Cook: 30 mins
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This simple tart is a great standby to have for a quick throw-together meal – serve alongside a crisp green salad with a sharp mustardy dressing
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Try our garlic mushroom and brie galette, then discover tomato galette with cheddar pastry, sweet potato and brie galette or Christmas leftovers galette.
Garlic mushroom and brie galette recipe
Ingredients
Nutrition
-
1 tbsp olive oil
-
400g chestnut mushrooms
thickly sliced
-
1 garlic clove
crushed
-
375g puff pastry
-
1 tbsp crème fraîche
-
1 tbsp dijon mustard
-
1 tbsp chopped chives
-
200g brie
sliced
-
1 egg
beaten to glaze
-
green salad
to serve
Nutrition: per serving
- kcal715
- fat51.6g
- saturates25.8g
- carbs39.3g
- sugars2.5g
- fibre4.1g
- protein21.4g
- salt2.2g
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Method
-
step 1
Heat the oil in a large, wide frying pan and cook the mushrooms with some seasoning for 4-5 mins on a high heat until the mushrooms are getting a little colour and most of the liquid has evaporated. Add the garlic and cook for 1 min then take off the heat and cool.
-
step 2
Roll out the pastry and cut into a 28-30cm circle – if you can only get ready rolled pastry, roll it slightly thinner, then use a big plate to cut around and use the offcuts to make up the circle. It’s a very forgiving tart so don’t worry too much about the shape. Slide onto a large baking tray.
-
step 3
Heat the oven to 200C/180C fan/gas 6. Mix the crème fraîche and mustard, and spread over the base of the pastry, leaving a 3cm border. Season and add a sprinkling of chives.
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step 4
Lay slices of the brie on top in one layer then spoon over the mushrooms (leave a few gaps for the cheese to bubble through). Fold in the edges then glaze with egg.
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step 5
Bake for 25-30 mins or until the pastry is puffed and deep golden, then leave to sit for 5 mins before serving. Scatter with a few chopped chives to finish and serve with salad.
More ways with brie.
Authors
Janine RatcliffeFood director
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