Fig & Mushroom Galette
A wholemeal spelt pastry galette topped with caramelised onions and mushrooms in a fig and balsamic reduction. Serve with crumbled walnuts and a simple fig chutney.
Servings: 4 people
Ingredients
- 1 tsp butter
- 350g chestnut mushrooms - thinly sliced
- 3 tbsp balsamic vinegar
- 3 tbsp Fig Jam
- 2 sprigs of fresh thyme
- 1 tsp sea salt
- 2 fresh figs - cut into 8 small wedges
- 2 tbsp cream cheese
Pastry Ingredients
- 100g butter - chopped into small cubes
- 200g wholemeal spelt flour
- pinch of sea salt
- 8-9 tbsp ice cold water
- flour for dusting
Instructions
- Pre-heat the oven to 160°C. Heat the butter in a frying pan then sweat the onions and salt over a medium heat with the lid on for 10 minutes until soft.
- Add the sliced mushrooms, 1 tablespoon of balsamic vinegar and 1 tablespoon of Fig Jam, freshly ground pepper, and sprig of thyme - reserving a few leaves for garnishing. Cover with the lid and let this sweat for a further 10 minutes. Once everything is soft, taste to check for seasoning. Leave to cool while you make the pastry.
- In a food processor, pulse the flour, salt and butter a few times until the flour resembles breadcrumbs. Be careful not to overwork the dough. A few tablespoons at a time, add the ice cold water and pulse until have a soft dough, adding enough water to bring the pastry together into a soft dough.
- Gather the mixture together into a small ball with your hands. On a large sheet of baking paper, lightly dust with flour then roll the dough into a rough 30cm circle. Spoon the caramelised onions and mushrooms on top of the pastry, leaving a 3cm edge. Carefully fold in the edges to create a crust - it might tear a little but that’s okay, it’ll add to the homemadiness!
- Place on a baking tray in the centre of the preheated oven and cook for 35 minutes. Check the pastry is cooked on the base - if it feels soft, cook for another 10 minutes. Crumble over the walnuts, scatter the fresh thyme leaves, arrange the sliced figs on top and cook for a further 10 minutes.
- Make the chutney by heating 2 tablespoons of fig jam and 2 tablespoons of balsamic vinegar over a medium heat for a few minutes until warm and simmering. When your galette is cooked, dollop the cream cheese over the top then slice and serve with some of the fig & balsamic chutney.