Serves: 6
Prep time: 25 minutes
Cook time: 1 hour
Difficulty: moderate
Ingredients
1 roll store-bought shortcrust pastry
50 g cake flour (for rolling and dusting)
2 Tbsp (30 ml) olive oil
250 g Portabellini mushrooms, thinly sliced
200 g exotic mushroom mix, thinly sliced
2 Tbsp (30 ml) butter 2 cloves of garlic, minced
6 sprigs of thyme
½ Tbsp (7,5 ml) coarse black pepper
2 tsp (10 ml) salt
1 onion, finely julienned
2 Tbsp (30 ml) sugar
75 ml Pierneef Syrah Viognier
100 g ricotta
1 tsp (5 ml) fresh rosemary, chopped
2 tsp (10 ml) picked thyme leaves
30 g grated Parmesan
½ tsp (2,5 ml) white pepper
½ tsp (2,5 ml) onion powder
1 tsp (5 ml) salt
1 egg
2 tsp (10 ml) milk
60 g grated Gruyère
sprinkling of Maldon salt
Method
Preheat the oven to 180 °C and line a large baking tray with baking paper.
Lightly dust your work surface with flour and unroll the shortcrust pastry. Slice the pastry in half, lengthways, and then cut each half into three equal squares, resulting in six squares in total. Trim the corners to create rounded edges. Use a rolling pin to gently roll each square slightly larger. Fold and pleat the edges to form a circular shape. Carefully transfer the pastries onto the prepared baking tray.Heat the olive oil in a medium saucepan over medium heat. Sauté the mushrooms in batches until they are evenly browned. Remove the mushrooms from the pan and set them aside. Add butter to the same pan and cook the garlic and thyme for 2 minutes. Return the mushrooms to the pan, season with salt and black pepper, then remove from heat and allow them to cool.
In the same pan, add the onions, sugar, and wine. Simmer until the liquid evaporates and the onions are caramelised. Set aside to cool.
In a bowl, combine the ricotta, chopped rosemary, thyme, Parmesan, white pepper, onion powder, and salt.
In a separate bowl, whisk together the egg and milk.
To assemble the galettes, spoon the ricotta mixture evenly onto the centre of each pastry. Top with the mushroom mixture, then add spoonfuls of the caramelised onions. Sprinkle grated Gruyère over each galette and garnish with a sprig of thyme.
Brush the pastry edges with the egg wash and sprinkle with Maldon salt. Bake in the oven for 35-40 minutes, until the pastry is golden and cooked through.
