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Miso mushroom galette recipe

Miso mushroom galette recipe

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Created by The Tesco Real Food team

This stunning vegan galette is topped with miso-glazed roasted mushrooms and chestnuts to make a delicious Christmas dinner main. See method

  • Serves 4
  • Takes 1 hr
  • 368 calories / serving
  • Vegan
  • Gluten-free
  • Dairy-free

Ingredients

  • 6 garlic cloves, unpeeled
  • 250g pack large flat mushrooms, sliced about 3cm thick
  • 2 x 250g packs chestnut mushrooms, large mushrooms halved
  • 150g pack baby button chestnut mushrooms
  • 280g pack gluten-free ready rolled puff pastry
  • 2 tbsp sesame seeds
  • 40g miso paste
  • 15g vegan butter
  • 1 tsp lemon juice or rice vinegar
  • 5 small fresh rosemary sprigs, leaves picked and roughly chopped
  • 75g cooked whole chestnuts (from 180g pack), roughly chopped

Each serving contains

  • Energy

    1535kj
    368kcal
    18%
  • Fat

    20g 28%
  • Saturates

    9g 45%
  • Sugars

    4g 4%
  • Salt

    1.3g 22%

of the reference intake
Carbohydrate 34.8g Protein 9.3g Fibre 6.1g

Method

  1. Preheat the oven to gas 7, 220℃, fan 200℃ and pop 2 large baking trays in to heat up. Put the unpeeled garlic cloves on a small piece of kitchen foil (to keep separate from the mushroom liquid). Arrange the mushrooms cut-sides down in an even layer on the hot trays and nestle the garlic cloves in foil next to them. Roast for 20 mins until the garlic cloves are soft and lightly browned, and the mushrooms are dry and browned.
  2. Meanwhile, remove the pastry from the fridge 10 mins before unrolling. Evenly sprinkle the sesame seeds over the base of a 30 x 20cm baking tin (or similar) and carefully lay over the pastry, letting the excess rest on the sides. If you need to use a bigger baking tin, gently stretch the pastry rather than roll out to avoid compressing the puff. Gently press the pastry onto the sesame seeds to stick. Prick the pastry all over with a fork. Chill until ready to top.
  3. Thoroughly mash the garlic in a bowl with a fork. Melt together the miso paste, vegan butter and mashed garlic in a small saucepan over a low heat for 3 mins. Stir through the lemon juice and season well with black pepper.
  4. Mix together the mushrooms, miso dressing and most of the chopped rosemary in a bowl – this is easiest with your hands. Remove the pastry from the fridge and arrange the mushrooms over the top. Loosely fold any excess pastry over the edges of the mushrooms and sprinkle over the chopped chestnuts.
  5. Bake for 20 mins or until the pastry is lightly puffed and browned. If any big bubbles start to rise in the pastry, prick them with a fork. Garnish with the remaining chopped rosemary and serve.

Make ahead: The mushroom topping can be made ahead and stored in an airtight container in the fridge for up to 3 days. The tart is not suitable for making ahead as the pastry is much better served fresh.

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