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.
Ingredients
- 175g of butter , cold and cubed
- 300g of Doves Farm Organic White Spelt Flour
- 1 pinch of salt
- 2 medium eggs
- 1 dash of oil
- 2 onions , finely sliced
- 500g of portobello mushroom , sliced
- 3 garlic cloves , grated to a fine paste
- 250g of ricotta
- lemon zest , 1 lemon's worth
- 1 sprig of thyme , leaves pickled
Method
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
- 1 dash of oil
- 500g of portobello mushroom , sliced
Combine the garlic, ricotta and lemon zest with a pinch of salt and mix well
- 3 garlic cloves , grated to a fine paste
- 250g of ricotta
- lemon zest , 1 lemon's worth
- 1 pinch of salt
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
- 1 sprig of thyme , leaves pickled
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Portobello mushroom galette with spelt pastry
