Caramelised Onion & Mushroom Galette
Total Time
1 hour and 20 minutes
Prep Time
0 seconds
Cook Time
1 hour and 20 minutes
Rating
0 out of 5 stars
(0)
Ingredients
6 servings
- 6.1 oz plain white flour
- 2.6 oz wholemeal flour
- 1 teaspoon fine sea salt
- 2 tablespoons olive oil
- 4.3 fl oz water
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Preparation
Step 1
Begin by making the pastry. Place both of the flours and salt in a large bowl; whisk with a fork to combine. Then add the olive oil and stir through, using your fingertips to evenly incorporate, if necessary. Pour in the ice cold water and mix, first with a fork and then with your hands. Shape into a round, wrap in cling film and refrigerate while you make the filling.
Step 2
Heat a large, heavy-bottomed frying pan over medium–high heat and add a drizzle of olive oil. Add the onions and cook for 2–3 minutes until they begin to soften. Add the mushrooms to the pan with the thyme and a sprinkle of salt and pepper. Cook for 12–15 minutes, stirring occasionally, until darkened and reduced.
Step 3
Add the balsamic vinegar and sizzle for 1 minute before turning off the heat. Stir through the chopped walnuts, reserving a small amount for a garnish. Set aside to cool.
Step 4
For the béchamel sauce, place the oat milk into a medium saucepan. Add the onion, bay leaf and black peppercorns and bring to a gentle simmer. Then simmer gently for 1 minute before turning off the heat and then leave to infuse while you make the roux.
Step 5
Place the flour and olive oil in a medium saucepan, over a medium heat and whisk constantly until the mixture thickens. Slowly strain in the hot infused milk, continuing to whisk until you have a smooth, glossy thickened sauce. Turn off the heat; add the nutritional yeast, Dijon mustard and salt. Set aside to cool.
Step 6
Remove the pastry from the fridge. Lightly dust a clean work surface with some plain flour and roll the ball of pastry into a 30cm / 12″ circle. Place onto a baking tray lined with parchment paper.
Step 7
Spread the cooled béchamel sauce onto the base of the pastry, leaving a 5cm / 2″ border. Top with the cooled mushroom mixture. Then fold the border up, allowing it to slightly overlap the filling and pinching gently to ensure it remains in place.
Step 8
Chill in the fridge while you preheat the oven. To prepare in advance, you can make the galette up to this stage the day before.
Step 9
Preheat oven to 200°C / 180°C fan / 390°F. Place the galette into the centre of the oven and bake for 35–40 minutes until the crust has darkened. Remove and cool on a wire rack. Sprinkle with the reserved chopped walnuts and serve.
Step 10
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