Mushroom, Gouda and Goat’s Cheese Galettes
How to make Mushroom, Gouda and Goat’s Cheese Galettes Recipe - These small tarts are a snack in themselves or they can be served with an accompanying roast vegetable and pumpkin salad as a summer lunchtime treat. They are simple and quick to make, even more so if you buy store-bought puff pastry. Recipe from Dean Brettschneider
MAKES 12 INDIVIDUAL GALETTES
PASTRY:
½ quantity of Butter Puff Pastry
FILLING:
50g butter, chopped
4 shallots, finely chopped
3 cloves garlic, peeled and finely chopped
250g ricotta
50g Gouda, grated
½ cup grated Parmesan
3 tbsp each finely chopped marjoram, thyme and flat-leaf parsley
zest and juice of 1 lemon
1 egg yolk
sea salt and pepper, to taste
250g mixed mushrooms, sliced
1 egg beaten with 1 tbsp water, for egg wash
100g rocket leaves
200g goat’s cheese
extra virgin olive oil, to drizzle
Method:
Make a half-quantity of Butter Puff Pastry ahead of time and rest it as required. (Or you could make a full quantity and keep the other half in the freezer for future use.) On a lightly floured surface, roll out puff pastry to approximately 4mm thick. Cut out 10cm × 10cm pastry squares and place on a baking tray lined with non-stick baking paper. Using the back of a knife, score a border of 1 cm around the edge of each square. Set aside and cover with plastic wrap.
Melt half the butter in a small saucepan over a medium heat, add shallots and garlic and sauté until tender (2–3 minutes). Transfer to a bowl and combine with the cheeses, herbs, lemon zest and juice, and egg yolk. Season to taste, then evenly top each pastry square with the ricotta cheese mixture keeping it inside the inner square.
Melt remaining butter in a small saucepan over a medium heat. Remove from the heat, then season with sea salt and pepper. Add the mushrooms and cook for 2–3 minutes until soft, then set aside and cool. Scatter mushrooms over ricotta cheese mixture. Brush edges of pastry with egg wash.
Bake in a preheated 220°C oven for 20–25 minutes or until crisp and golden in colour. Cool a little and then dress each pastry square with rocket leaves. Evenly crumble over the goat’s cheese, and drizzle with olive oil. Serve warm or cold.
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