Portobello mushroom galette with spelt pastry


The nutty flavour of spelt works so well in the pastry for this pretty yet rustic galette. A creamy base of ricotta is flavoured with garlic and lemon zest and topped with caramelised onions and fried portobello mushrooms. Frying the mushrooms first ensures they have time to release their water and intensify in flavour before they’re used to top the pastry, preventing a soggy base.

First published in 2022






Use your fingertips to rub the butter into the flour with a pinch of salt until the mixture resembles breadcrumbs


Beat one of the eggs with a fork or a whisk. Make a well and add the egg and a tablespoon or so of cold water - just enough to bring the mixture together. Mix until the pastry dough forms a ball. Wrap the pastry in cling film and transfer to the fridge for 45 minutes


While the pastry chills, make the caramelised onions. Heat a dash of oil in a frying pan and add the onions. Cook the onions over a low heat, stirring often, until soft and caramelised - around 45 minutes

  • 1 dash of oil
  • 2 onions, finely sliced

Heat a separate frying pan over a medium heat, and add a generous dash of oil. Fry the portobello slices, leaving them undisturbed, until they begin to release their liquid. At this point, you can flip them over and cook them until evenly golden - you may need to do this in batches


Combine the garlic, ricotta and lemon zest with a pinch of salt and mix well


Preheat the oven to 180°C/gas mark 4 and place a baking tray inside to heat up


Remove the pastry from the fridge and allow it to rest for 10 minutes


Roll out the pastry on a lightly floured surface to a rough circle shape - it should be approximately 3mm thick


Transfer the pastry to a sheet of baking paper, then top with the ricotta mixture, leaving a 3cm border around the edges


Add the caramelised onions on top of the ricotta, then the portobello mushroom slices


Fold in the edges of the pastry all the way around the galette, so that they slightly overlap the mushrooms and form a border. Beat the remaining egg with a fork or a whisk. Brush the pastry border with the egg wash


Carefully transfer the galette and baking paper to the hot baking tray and return to the oven for 45 minutes, or until golden brown. Garnish with the fresh thyme to finish

First published in 2022

GBC Kitchen is where you'll find accessible, inspiring recipes with a twist, from our in-house team of recipe developers. Perfect for mid-week meals or special occasions alike, GBC Kitchen recipes will help you become a more confident cook, and impress those around you in the meantime! Don't forget to check out our brand new How to Cook guide every month, which focuses on a specific ingredient and ways to use it, alongside four brand new recipes.

Get in touch

Please sign in or register to send a comment to Great British Chefs.