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Mixed mushroom, chestnut and leek galette recipe

3 ratings

This rustic veggie tart is perfect as a Christmas dinner main or Sunday roast show-stopper. Filled with roasted mushrooms and creamy leeks, it's lovely served with red onion gravy for even more flavour. See method

Serves 8
Takes 1 hr 30 mins plus chilling
414 calories / serving
Vegetarian

Ingredients

125g plain flour, plus extra for dusting
125g wholemeal plain flour
165g cold butter, cubed
1 tbsp cider vinegar
300g mixed mushrooms (we used exotic and chestnut), some halved
2 tbsp olive oil, plus 2 tsp
500g leeks, finely sliced
2 garlic cloves, grated
180g pack cooked chestnuts, crumbled
5g fresh thyme leaves
3 tbsp reduced-fat crème fraîche
35g pecorino, finely grated
1 egg, beaten
5g fresh flat-leaf parsley, chopped
Tesco Finest red onion gravy (optional)

If you don't have any leeks, try using spring or white onions instead

Each serving contains

Energy
1725kj
414kcal 21%
Fat
26g 36%
Saturates
13g 67%
Sugars
5g 6%
Salt
0.4g 7%

of the reference intake
Carbohydrate 34.1g Protein 8.9g Fibre 6.1g

Method

Tip the flours into a bowl with a pinch of salt. Add 150g butter and rub together until it resembles breadcrumbs. Or, pulse it all together in a food processor.
Add the vinegar along with 2-3 tbsp icey water. Gently mix or pulse until just coming together, adding 1 tbsp water if necessary.
Tip onto a work surface and bring together to form a ball. Wrap in clingfilm and chill for 1 hr.
Preheat the oven to gas 7, 220°C, fan 200°C. Scatter the mushrooms over a baking tray. Roast for 10-12 mins until toasted. Take out of the oven; reduce the temperature to gas 6, 200°C, fan 180°C.
Meanwhile, melt the remaining butter with the 2 tbsp oil over a medium heat. Gently fry the leeks and garlic for 10 mins until sweet and tender. Remove from the heat. Add the chestnuts, thyme, crème fraîche and most of the pecorino, and season well. Mix to combine.
Place the dough on baking paper dusted with flour and roll out to a disc roughly 5mm thick and 40cm in diameter. Use the paper to slide the pastry onto a baking tray. Pile the creamy leeks on to the middle leaving a 6cm border around the edge. Dot over the mushrooms and top with the remaining cheese and oil.
Fold over the edges of the galette, pushing with your fingers to seal. Brush with the beaten egg. Bake for 50 mins until golden brown, then garnish with the parsley and serve with the gravy, if you like. It’s best eaten on the day.

Tip: Make the dough up to 2 days in advance and chill until ready to bake.

See more Vegetarian Christmas dinner recipes