Chanterelle and Rosemary Galette is a modern British recipe (based on a French original) for a classic rustic tart with a chanterelle filling flavoured with rosemary. The full recipe is presented here and I hope you enjoy this classic British version of: Chanterelle and Rosemary Galette.
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A galette is a French-style rustic tart that's ideal for showing off the best of wild mushrooms as you can see the filling inside. In spring I make this with morels, from summer through autumn, chanterelles and saffron milk caps.
Ingredients:
500g chanterelles
5 or 6 young rosemary sprigs, leaves stripped and finely chopped
2 large shallots, peeled and sliced into rounds about 6mm thick
4 tbsp butter
4 tbsp oil
sea salt and freshly-ground black pepper, to taste
1 batch of galette pastry
1 egg, beaten (to glaze)
Method:
Turn your pastry out onto a floured work surface then dust the top of the pastry and your rolling pin with more flour.
Roll out, working in all directions until you have a rough round about 35cm in diameter. Also try to make the centre of the pastry thicker than the edges.
Line a baking tray with parchment paper then lift the pastry onto the rolling pin and transfer to the parchment paper.
Cover with a sheet of clingfilm then set aside to rest in your refrigerator whilst you prepare the filling.
Wash the mushrooms. For chanterelles I usually add to a bowl of warm water and swirl them gently to dissolve any grit and remove any pine needles. Lift them out (this ensures the dirt stays behind), gently pat dry with a tea towel and roughly slice them.
Place a frying pan over medium heat. Add half the butter and half your oil. Once the butter has melted use to fry the shallots and rosemary for about 3 minutes, or until the shallots begin to soften. Add in half the mushrooms and season with salt (about 1/2 tsp). Cook until the mushrooms have softened and released their liquid.
Take off the heat then turn into a colander set over a large bowl (you want to capture the liquid).
Place the pan back on the hob and add the remaining butter and oil. Use this to fry the remaining mushrooms to the point where they're releasing their liquid then drain them once again, reserving the juices. Using a large spoon toss the two mushroom mixtures together. Taste and season as needed with salt and freshly-ground black pepper.
Remove the pastry from the refrigerator, remove and discard the clingfilm then arrange the mushrooms in an even layer in the centre, leaving a 5cm border. Carefully fold the edge of the pastry over the mushrooms, pleating it gently as you go.
Brush the edges of the pastry with the beaten egg. Transfer to the centre of your pre-heated oven and bake for 20 minutes. At this point rotate the tart through 180-degrees and continue baking for a further 25 minutes.
In the meantime, place the collected mushroom juices in a small saucepan. Bring to a simmer and reduce the volume to about 6 tbsp.
Remove the tart from the oven and allow to cool for 5 minutes. Slice into wedges, transfer to serving plates and drizzle the reduced mushroom juices over the top. Serve accompanied by a crisp dressed salad.
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