Galettes are flat pastry cakes, usually made with an assortment of fruits or vegetables with crusty oven baked edges. This galette is a savoury one and made with store-bought puff pastry which is easily available in most supermarkets.
This recipe is perfect for Spring. It includes a flakey puff-pastry base and the filling is light and brightly coloured. It’s a great shared dish as well, or one to place on the table for everyone to admire before diving right in.
I dehydrated the filling in a saucepan to avoid the mushrooms sweating out and dampening my pastry. This galette comes out crispy around the edges, with the perfect amount of tenderness on the inside.
If you don’t have an oven, you can use the same stuffing and use it in a wrap or toast and heat it up in a pan.
A few things to note before making this:
- If you have bought frozen puff-pastry, you would need to let it fully defrost before rolling it out. This usually takes a few hours, depending on the temperature of your kitchen top.
- You would need to roll out this pastry to about 3mm thick to get the best texture
- I made this filling using this truffle sauce. It has the best flavour.
You can use the same sauce as below to also make a meat version of this using minced pork or chicken, instead of mushrooms. If you’re not able to use the egg wash, you can brush some vegan butter over the pastry for a beautiful glaze as well.
This galette was delicious! Don’t forget to tag me in all the recipe recreations you make from the blog. I would love to re-share and post your amazing recreations.
Creamy Truffle Asparagus and Mushroom Galette
Equipment
- Frying pan
- Chopping Board
- Baking tray
- Parchment Paper
- Rolling Pin
Ingredients
Creamy Truffle Asparagus and Mushroom Filling
- 1 tbsp butter unsalted
- 10 baby asparagus stems cut in half
- 4 button mushrooms sliced
- 1/3 white onion diced
- 3 cloves garlic minced
- 4 tbsp truffle sauce
- 1/2 cup cooking cream
- 1/4 tsp salt
- 1/4 tsp paprika
- 1/4 tsp pepper
- 1/4 tsp chilli powder
Puff Pastry
- 1 block store-bought puff pastry
Extra Toppings
- 1/2 cup crushed pine nuts toasted
Instructions
Creamy Truffle Asparagus and Mushroom Filling
- In a frying pan, add 1 tbsp of butter and let it melt over medium heat
- Add the onions and stir until it turns translucent
- Add the garlic to this mixture and stir until this turns fragrant
- Add the asparagus and mushrooms, and stir it in with the onions and garlic
- Pour the truffle sauce, cream, spices, salt and pepper. Mix it altogether for about 5 minutes.
- Turn the gas off and set this filling aside.
Puff Pastry
- Defrost the puff pastry until it is soft.
- Roll the dough out into a roughly 30cm x 30cm square, that is 3mm thick
- You can straighten the edges or create a decorative edge by using a fancy pizza cutter
Assembling The Galette
- In the centre of the puff pastry square, pour the entire creamy truffle mixture. Spread it across the middle of the pastry, leaving about a 10cm wide gap on the top, bottom and sides. This 'empty frame' will help you fold the galette into a perfect square.
- Once you have finished spreading the mixture in the middle of the pastry, fold the 10cm wide gap along the edges of the square mixture, wrapping the sides over the filling. Secure the corners by gently pressing it down with your bare fingers.
- Using a brush and a bowl of 1 whisked egg, gently brush the edges of the pastry with the egg wash for a shiny glaze.
- You can dust the toasted pine nuts around the edges of the pastry before and after baking for that extra crumble.
- Bake the galette on 175 degrees Celsius for 30 minutes. Serve hot
