Wild mushroom and almond galette
- 25g butter
- 1 tbsp olive oil
- 1 small leek, finely sliced
- 2 cloves garlic, crushed
- 350g mixed mushrooms, sliced – Swiss brown buttons, shimeji, small oyster
- Salt and pepper to taste
- 4 springs thyme, leaves removed
- 2 tbsp chopped parsley
- ½ cup Australian almond meal
- ½ cup cream
- 1 quantity of prepared savoury almond short crust pastry
- 1 egg, lightly beaten
- ½ cup Australian flaked almonds
Heat the butter and olive oil in a pan, add leek and garlic, sauté till soft.
Add sliced mushrooms; continue to cook allowing the mushrooms to brown and liquid to reduce.
Season to taste, add thyme leaves, continue to cook for a few minutes then add chopped parsley, almond meal and cream, cook to reduce and thicken.
Remove from heat and allow to cool completely.
Preheat oven to 180°C.
Using a piece of baking paper, roll out the prepared almond short crust to approximately 30cm disc. Place the cooled mushroom mix in the centre of the pastry disc. Fold up the edge nearest to you towards the centre, rotate and repeat till all edges are folded in towards the mushrooms.
Brush the pastry edge with lightly beaten egg. Sprinkle flaked almonds over the mushrooms.
Slide the prepared galette onto a baking tray, place in oven and bake for approximately 30 minutes or till golden. Serve immediately.