Filled with a moreish mix of mushrooms, lentils, pine nuts and fresh spinach, with a rich cream and crème fraîche base, this savoury galette recipe is sure to become your number one stunner this Easter.
Serves: 4
Prep time: 30mins
Cook time: 15 mins
Ingredients:
- 200g celeriac – trimmed and cut into 1” cubes
- 2 tbsp olive oil
- 200g portobello or field mushrooms – thickly sliced
- 200g chestnut mushrooms
- Knob of butter
- 1 clove garlic, crushed
- 250g cooked lentils
- 50g pine nuts
- 150g fresh spinach, chopped
- Small bunch parsley, chopped
- 3tbsp double cream
- 3tbsp crème fraiche
- 320g ready-rolled puff pastry
- 5tbsp Tracklements Caramelised Onion Marmalade
- 1 egg, beaten
- Salt and Pepper
Method:
- Preheat the oven to 220°C/425°F/gas mark 7.
- Preheat a baking tray (large enough for the celeriac and the sliced mushrooms) whilst preparing the celeriac. In a bowl toss the celeriac cubes with olive oil, salt and pepper then space out on the baking tray and roast for 20-25mins until gently browned and tender. 10 mins into the cooking time turn the heat down to 200°C, gently toss the sliced portobello/field mushrooms in a tbsp of seasoned oil and add them to the baking tray for the final 15 mins. Give them plenty of room so that they roast rather than steam.
- Meanwhile, pulse the chestnut mushrooms in a food processor until coarsely chopped. Fry in a knob of butter with the crushed garlic, stirring occasionally until all the water has evaporated and the mix is dry. Add the lentils, pine nuts, spinach, parsley (reserve a small amount for decoration at the end), cream and crème fraiche and cook for a further 2-5 mins until the mix is a thick consistency. Then add the celeriac, stir and put in the fridge to chill for 30mins.
- On a lightly-floured surface, roll the ready-rolled pastry a little more and cut out a circle the size of a dinner plate. Spread 4tbsp Caramelised Onion Marmalade onto the pastry leaving a 5cm/2inches border all around the edge.
- Spoon the cooled mushroom/celeriac mix on top of the Caramelised Onion Marmalade and finish with the roasted slices of mushroom on the top.
- Pull in and crimp the pastry around the edge which doesn’t have filling on. Work your way around the circumference, so that you form a crimped border around the edge of the filling. Brush the edges of the pastry with beaten egg.
- Bake in the oven for 15 mins until the pastry is golden and cooked. Remove from the oven and brush a tablespoon of melted Caramelised Onion Marmalade mixed with a little hot water over the top. Sprinkle with some fresh parsley to finish.