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How To Bake Mushroom and Swiss Cheese Galette

How To Bake Mushroom and Swiss Cheese Galette


By Jeff Baker

"Having begun his career in a professional kitchen in 1983, Jeff Baker has since cooked for the Queen, and worked alongside some of the world’s top chefs, such..."

Serve alongside roast Christmas beef or venison as a side dish, with a rich red wine sauce.


Method:

  1. Start by making the dough – rub the butter into the dry ingredients to create a breadcrumb like texture.
  2. Add the egg and bring together, adding a splash of ice cold water if required.
  3. Form into a ball, flatten, then wrap in greaseproof paper and chill.
  4. For the filling, sauté shallots and garlic in butter until translucent (3 to 4 minutes), then add the mushrooms and cook until nut brown and dry. Add the lemon zest, lemon juice and rosemary, then season to taste and transfer to a colander to cool.
  5. Mix together the crème fraiche and goats cheese to a smooth spreadable mix.
  6. Roll the pastry out into a 5mm thick, 30cm disc, place onto a cast iron skillet or baking tray, then spread the crème fraiche mix over the pastry leaving a 5cm gap around the edges.
  7. Top the crème fraiche mix with the mushrooms then scatter over the Gruyere cheese.
  8. Fold over the edges to create a crust then brush with egg wash.
  9. Bake in a preheated oven 180°c fan assisted or 200°c without a fan (gas 6) for 40 minutes or until the pastry is golden and fully baked.

Serving suggestion:

  • Serve alongside roast Christmas beef or venison as a side dish, with a rich red wine sauce.

Note: The goat’s cheese can be replaced with cream cheese.

  • The Ingredients
  • For the Pastry:
  • • 200g plain flour
  • • 100g unsalted butter
  • • 1 tsp. salt
  • • 1 tsp. sugar
  • • 1 free range egg beaten
  • • Splash ice cold water
  • For the Filling:
  • • 400g mixed wild & cultivated mushrooms (cleaned & cut, I like to use king oyster which add structure to the filling)
  • • 2 banana shallots finely diced
  • • 2 garlic cloves crushed
  • • Schmaltz or unsalted butter
  • • 100g crème fraiche
  • • 100g soft goats cheese
  • • 75g grated gruyere cheese
  • • 1 tsp. chopped rosemary leaves
  • • Juice & zest of lemon
  • • Sea salt & cracked black pepper to taste
  • • Egg wash (egg yolk mixed with a little milk)

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