Name: Garlic mushroom and brie galette
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 1 tbsp olive oil; 400g chestnut mushrooms , thickly sliced; 1 garlic clove , crushed; 375g puff pastry; 1 tbsp crème fraîche; 1 tbsp dijon mustard; 1 tbsp chopped chives; 200g brie , sliced; 1 egg , beaten to glaze; green salad , to serve

A whole brie galette cut into quarters with salad on the side

1 tbsp olive oil
400g chestnut mushrooms
thickly sliced
1 garlic clove
crushed
375g puff pastry
1 tbsp crème fraîche
1 tbsp dijon mustard
1 tbsp chopped chives
200g brie
sliced
1 egg
beaten to glaze
green salad
to serve

Method

step 1
Heat the oil in a large, wide frying pan and cook the mushrooms with some seasoning for 4-5 mins on a high heat until the mushrooms are getting a little colour and most of the liquid has evaporated. Add the garlic and cook for 1 min then take off the heat and cool.
step 2
Roll out the pastry and cut into a 28-30cm circle – if you can only get ready rolled pastry, roll it slightly thinner, then use a big plate to cut around and use the offcuts to make up the circle. It’s a very forgiving tart so don’t worry too much about the shape. Slide onto a large baking tray.
step 3
Heat the oven to 200C/180C fan/gas 6. Mix the crème fraîche and mustard, and spread over the base of the pastry, leaving a 3cm border. Season and add a sprinkling of chives.
step 4
Lay slices of the brie on top in one layer then spoon over the mushrooms (leave a few gaps for the cheese to bubble through). Fold in the edges then glaze with egg.
step 5
Bake for 25-30 mins or until the pastry is puffed and deep golden, then leave to sit for 5 mins before serving. Scatter with a few chopped chives to finish and serve with salad.