This mushroom and goats cheese galette is a very simple and humble dish that looks fancier than it is.
The secret ingredient is the Geo Watkins mushrooms ketchup. It adds an extra umami flavour and brings out the beautiful flavours of the mushrooms. I used simple closed cup and chestnut mushrooms, but I can only imagine how amazing this would be with some portobello! I’m even excited to add it to my mushroom pasta!
Mushrooms and goats cheese make an amazing pairing, add in some red onions and colour me happy. I could eat this every day.
For the pastry, I used puff pastry, but if you have time you could whip up some pie pastry! It would work either way. I just love the flaky buttery richness of puff pastry.
This galette doesn’t look very big once it’s done, but believe me, it is very filling. Add a simple leaf side salad and dinner can be on the table in less than a hour. Just the way I like it.
Mushrooms and Goats Cheese Galette
- 1 sheet of puff pastry
- 175 g closed cup mushroom
- 175 g chestnut mushrooms
- 2 tbsp butter
- 1/2 red onion sliced thinly
- 75 g goats cheese
- 1 tbsp Geo Watkins Mushroom Ketchup
- 2 tbsp flat leaf fresh parsley chopped
- pepper to taste
- 1 tsp stock powder
- 1 egg
- Preheat the oven to 200degrees
- Slice your mushrooms and onions
- In a large frying pan gently fry the onions in the butter
- Once the onions start wilting add your mushroom and season with the stock powder
- Add the mushroom ketchup
- Keep cooking for about 10 minutes or until the mushrooms are cooked, then stir in the parsley and season with pepper
- Let the mixture cool and then stir in some crumbled goats cheese
- Lay out your puff pastry and spread the mushroom mix in the middle, then doled the sides over it so it formed a circle in the middle
- Brush the sides with a beaten egg
- Bake for 12 minutes, then top with more goat’s cheese and let it bake until it’s golden
- Before serving garnish with some preset and fresh onions.