Chestnut, Celeriac and Mushroom Galette
By OcadoLife
Published on 16 October 2024
Created by chef, illustrator and food writer Letitia Ann Clark, this Chestnut, Celeriac and Mushroom Galette is made with whole chestnuts in all their sweet, nutty glory. “I love chestnuts, and they work so well with earthy mushroom and delicate celeriac in this fabulous veggie main. It’s full of rustic charm, with loose folds of pastry enclosing the rich filling.” Time and servings
1 hr 5 minsTotal time
6Servings
15 minsPrep time
50 minsCooking time
Ingredients
- 2 tbsp unsalted butter
- 1 garlic clove, finely sliced
- 300g chestnut mushrooms, sliced
- 350g celeriac, cut into 2 cm cubes
- 3 thyme sprigs
- 50ml white wine
- 50ml crème fraîche
- 80g mature cheddar, grated
- 1 (250g) round frozen ready-rolled puff pastry, defrosted
- 50g whole cooked chestnuts
- 1 egg, beaten
Method
Step 1
Melt the butter in a pan over a medium heat. Fry the garlic for 1 min, then add the mushrooms, celeriac and thyme; cook for 30 mins, stirring occasionally, until the veg is soft and caramelised.Step 2
Turn the heat to high, add the wine and bubble for 2 mins or until evaporated. Stir in the crème fraîche; season. Remove from the heat and stir in half the cheddar, until melted. Leave to cool.Step 3
Preheat the oven to 180°C/160°C fan/gas 4. Unroll the pastry onto a baking sheet and spread with the veg mix, leaving a 5cm border; fold over the edges to contain the filling.Step 4
Scatter over the chestnuts and remaining cheddar. Brush the edges with beaten egg, then bake for 25 mins or until lightly golden.