Miso mushroom galette recipe

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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