Balsamic Glaze Mushroom Galette Decorated with a Pastry Crown and Drizzled with Mary Berry’s Light Salad Dressing
Prep time: 10 minutes
Cooking time: 25 minutes
Makes: six to eight servings
Ingredients:
250g mushrooms cleaned and roughly sliced
One clove garlic minced
One tablespoon butter
150g grated Gruyere cheese
One tablespoon Mary Berry’s Light Salad Dressing, plus extra for serving
One teaspoon thyme leaves
One teaspoon of balsamic glaze (optional)
Two sheets ready to roll puff pastry.
Three tablespoons milk
Salt and pepper to taste
Method:
Preheat oven to 180°C before placing the butter in a frying pan and adding the mushrooms, garlic, and thyme. Cook for a few minutes until the mushrooms are soft and darkened.
Stir in the Mary Berry’s Light Salad Dressing and season with salt and pepper, gently mix. Sizzle with some balsamic glaze over and set aside.
Unroll the pastry and score a half inch border around the sheet. Pile the grated cheese followed by the mushrooms into the centre.
Cut out a crown shape from the second puff pastry roll. Carefully place the puff pastry crown on the top of the tart.
Brush the edges and the crown with the milk and sprinkle with some fresh thyme. Bake for 20 minutes until the pastry is golden.
Serve warm, drizzled with some extra Mary Berry’s Light Salad Dressing and a side salad.
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