Preparation time is 20minutes
Cook time is 30minutes
Total time is 50minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
8 Ingredients
Number of servings
4
- 1tablespoons olive oil
- 400grams chestnut mushrooms, sliced
- 1 large leek, peeled and chopped
- 2tablespoons butter
- 1/4 bunch thyme, leaves trimmed
- 3 cloves garlic, peeled and minced
- 375grams shortcrust pastry
- 100grams gorgonzola, crumbled
Nutrition per serving
2500kJ / 598Cal
2500 Kilojoules or 598 Calories
29% of daily energy intake*
Protein
12.3grams
Fat
40.5grams
Carbs
41.5grams
Sugars
2.1grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This mushroom and blue cheese galette is a cross between a pizza and a pie to keep everyone happy.
Method
Step 1 of 3
Heat the oil and a tbs of butter in a large pan on medium high heat and cook the leek and mushrooms for 5-7 minutes, add the garlic and thyme leaves and cook for 2 minutes.
Step 2 of 3
Roll the pastry into a large circle about 30cm in diameter. Place on a parchment lined baking sheet and tip the mushroom mix onto the middle, spreading out the edges with a spoon.
Step 3 of 3
Pre-heat the oven to 180°C. Melt the remaining butter. Fold the edges over the filling leaving a large opening in the middle. Brush the edges with butter, scatter gorgonzola in the middle of the pie and bake for 20 minutes until golden and crisp.
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