Leek, mushroom and spinach galette

Use any vegetables you have to hand.

By The GH Kitchen TeamPublished: 03 February 2017

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Food, Cuisine, Recipe, Dish, Ingredient, Fast food, Comfort food, Meal, Cooking, Delicacy,

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Yields:

Prep Time:

5 mins

Cook Time:

20 mins

Total Time:

25 mins

Ingredients

320 g
sheet ready-rolled shortcrust pastry
25 g
(1oz) butter
3
leeks, trimmed and finely sliced
100 g
(3 ½oz) spinach
150 g
(5oz) button mushrooms, sliced
1
garlic clove, crushed
100 g
(3 ½oz) full-fat cream cheese
2
thyme sprigs, leaves picked
1
medium egg, beaten

Directions

1. Step 1
  Preheat oven to 200°C (180°C fan) mark 6. Put a large baking sheet in oven to heat.
2. Step 2
  Unroll pastry on to a large sheet of baking parchment. Roll out further to make a rough square. Chill while you prepare filling.
3. Step 3
  Melt half the butter in a large pan over medium heat and fry leeks until softened – about 10min. Add spinach and stir until almost wilted. Season to taste and empty on to a plate to cool.
4. Step 4
  Return pan to high heat with remaining butter; fry mushrooms until golden. Add garlic and fry for 1min more. Set aside to cool.
5. Step 5
  Mix cream cheese with thyme and seasoning. Remove pastry from fridge and spread cream cheese into a rough 22cm (8½in) circle in centre. Spoon over leeks and spinach; top with mushrooms.
6. Step 6
  Trim corners of pastry so border width around filling is roughly even. Fold pastry edges over in a loose, rustic style. Brush border with beaten egg. Carefully transfer (still on parchment) to the preheated baking tray in oven. Cook for about 30min until crisp and golden. Serve.
  
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Preparation Time: 25min

Cooking Time: 45min

Per Serving:

Calories: 554
Fibre: 6 g
Total carbs: 33 g
Sugars: 4 g
Total fat: 42 g
Saturated fat: 20 g
Protein: 9 g

The GH Kitchen Team

A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.

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