Main Dishesdeliciouslyella
Caramelised Onion & Mushroom Galette
This rustic vegetable tart, with a layer of rich, indulgent ‘cheesy’ béchamel sauce, makes for a wonderful lunch or dinner if you’re entertaining friends.
👥 6 Servings⏱️ Prep & Cook: 1h 20m🔥 Cook: 1h 20m👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●frying pan
- ●pan
- ●saucepan
- ●oven
📝 Preparation Steps
1
Begin by making the pastry. Place both of the flours and salt in a large bowl; whisk with a fork to combine. Then add the olive oil and stir through, using your fingertips to evenly incorporate, if necessary. Pour in the ice cold water and mix, first with a fork and then with your hands. Shape into a round, wrap in cling film and refrigerate while you make the filling.
olive oil2 tablespoons
2
Heat a large, heavy-bottomed frying pan over medium–high heat and add a drizzle of olive oil. Add the onions and cook for 2–⏱️ 3 minutes until they begin to soften. Add the mushrooms to the pan with the thyme and a sprinkle of salt and pepper. Cook for 12–⏱️ 15 minutes, stirring occasionally, until darkened and reduced.
olive oil2 tablespoons
3
Add the balsamic vinegar and sizzle for ⏱️ 1 minute before turning off the heat. Stir through the chopped walnuts, reserving a small amount for a garnish. Set aside to cool.
4
For the béchamel sauce, place the oat milk into a medium saucepan. Add the onion, bay leaf and black peppercorns and bring to a gentle simmer. Then simmer gently for ⏱️ 1 minute before turning off the heat and then leave to infuse while you make the roux.
5
Place the flour and olive oil in a medium saucepan, over a medium heat and whisk constantly until the mixture thickens. Slowly strain in the hot infused milk, continuing to whisk until you have a smooth, glossy thickened sauce. Turn off the heat; add the nutritional yeast, Dijon mustard and salt. Set aside to cool.
olive oil2 tablespoons
6
Remove the pastry from the fridge. Lightly dust a clean work surface with some plain flour and roll the ball of pastry into a 30cm / 12″ circle. Place onto a baking tray lined with parchment paper.
7
Spread the cooled béchamel sauce onto the base of the pastry, leaving a 5cm / 2″ border. Top with the cooled mushroom mixture. Then fold the border up, allowing it to slightly overlap the filling and pinching gently to ensure it remains in place.
8
Chill in the fridge while you preheat the oven. To prepare in advance, you can make the galette up to this stage the day before.
9
Preheat oven to 200°C / 180°C fan / 390°F. Place the galette into the centre of the oven and bake for 35–⏱️ 40 minutes until the crust has darkened. Remove and cool on a wire rack. Sprinkle with the reserved chopped walnuts and serve.
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...