Skip to content
Mixed mushroom, chestnut and leek galette recipe

Mixed mushroom, chestnut and leek galette recipe

3 ratings

Created by The Tesco Real Food team

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

  1. 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.
  2. Add the vinegar along with 2-3 tbsp icey water. Gently mix or pulse until just coming together, adding 1 tbsp water if necessary.
  3. Tip onto a work surface and bring together to form a ball. Wrap in clingfilm and chill for 1 hr.
  4. 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.
  5. 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.
  6. 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.
  7. 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

You may also like

Be the first to comment

Before you comment please read our community guidelines.