Mary Berry shares classic British party food staples – ideal for King's Coronation

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


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


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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