Sue's Recipes and Other Stories

Wild Mushroom, Spinach and Herb Galette (6-8)

Ingredients

For the pastry:
75g rye flour
200g plain flourplus extra for dusting
175g cold buttercut into cubes
1 egg yolk
½tbsp dijon mustard
½tbsp cold milkor as needed
FOR THE FILLING
750g spinach
2tbsp olive oilor as needed
25g butter
1medium onionvery finely chopped
2 garlic clovesvery finely chopped
250g chestnut mushroomscleaned and sliced
250g oyster mushroomscleaned and sliced
100g wild mushroomscleaned, larger ones chopped
200g ricotta
small handful of flat-leaf parsley ,dill and tarragon leaves, roughly torn
1tbsp lemon juice
small handful of flat-leaf parsleydill and tarragon leaves, roughly torn
1tbsp lemon juice

Instructions

Put the flours and butter into a bowl with a pinch of salt. Rub in the butter with your fingers until you have small pea-sized lumps.
Mix the egg yolk with the mustard and milk, and add this to the flour mixture. Combine until you can bring the dough together into a ball. You might need to add a little more milk. Press into a broad, flat disc, wrap in cling film and chill for 30 minutes.
Preheat the oven to 180C/160C fan/Gas 4.
Wash the spinach and cook, in a covered pan with just the water left clinging to it, until wilted. It should only take about 4 minutes. Drain in a colander and leave to cool. Squeeze the excess moisture out of the spinach and chop roughly.
Heat ½ tbsp of the oil and about 10g of the butter in a frying pan and sauté the onion until soft and pale gold. Add the garlic and cook for another 2 minutes, then add the chopped spinach. Sauté so that any excess moisture cooks off. Season well, transfer to a bowl and leave to cool.
Heat 1½ tbsp of olive oil in the frying pan and cook the mushrooms in batches (they reduce in size as you cook them), frying them briskly to get a good colour first, then turning the heat down to cook them through. Mushrooms exude a lot of moisture and you need to cook that off.
As each batch is cooked add a little more oil and seasoning. When all the mushrooms are cooked, put them back in the pan and heat them with the remaining butter, to add flavour. Leave to cool.
Roll the pastry out on a piece of flour-dusted baking parchment into a circle, 35cm across. Transfer this to a metal baking sheet measuring at least 30 x 30cm (the pastry circle will be a little large, but it will be fine when you assemble the galette).
Spread the spinach and onion mixture out on the pastry, leaving a 5cm border. Season the ricotta and put it on top. Spoon on the mushroom mixture. Fold the edges of the pastry up over the filling, pinching it at 2cm intervals. If the pastry breaks, just patch it up. Put in the fridge to chill for 20 minutes.
Cook for 40 minutes, until the pastry is golden. Leave to cool for about 10 minutes then toss the herbs with the lemon juice and scatter them on top. Serve immediately.

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