{"id":18395,"date":"2025-05-21T12:50:49","date_gmt":"2025-05-21T10:50:49","guid":{"rendered":"http:\/\/www.food-blog.co.za\/joburg\/?p=18395"},"modified":"2025-06-03T20:25:26","modified_gmt":"2025-06-03T18:25:26","slug":"rustic-golden-cheesy-the-galette-thats-got-it-all-including-samfa","status":"publish","type":"post","link":"https:\/\/www.food-blog.co.za\/joburg\/rustic-golden-cheesy-the-galette-thats-got-it-all-including-samfa\/","title":{"rendered":"Rustic, Golden &#038; Cheesy: The Galette That\u2019s Got It All (Including Mushrooms)"},"content":{"rendered":"<p class=\"\" data-start=\"82\" data-end=\"495\"><strong>When it comes to crowd-pleasers, this Mushroom &amp; Cheese Galette is the ultimate laid-back showstopper. It\u2019s rustic, buttery, full of earthy flavour, and honestly\u2014just feels like a hug in pie form.<\/strong><\/p>\n<blockquote>\n<p class=\"\" style=\"text-align: center;\" data-start=\"82\" data-end=\"495\">Courtesy of <strong data-start=\"321\" data-end=\"368\">South African Mushroom Farmers&#8217; Association<\/strong>, this recipe is a guaranteed win whether you&#8217;re feeding a dinner party crew or just treating yourself to next-level leftovers.<\/p>\n<\/blockquote>\n<p class=\"\" data-start=\"497\" data-end=\"805\"><span style=\"text-decoration: underline;\"><strong>Wrapped in a flaky, homemade sour cream pastry (don&#8217;t worry, it&#8217;s easier than it sounds), the galette cradles a medley of golden mushrooms, sweet caramelised onions, herbs, and melty cheese. Toss in a few cherry tomatoes for pop and colour, and you\u2019ve got yourself a bake that\u2019s as pretty as it is delicious.<\/strong><\/span><\/p>\n<ul>\n<li data-start=\"807\" data-end=\"929\">Perfect for brunch, lunch, or &#8220;I deserve something special&#8221; moments, this galette serves 6\u20138\u2014<em data-start=\"900\" data-end=\"928\">if you\u2019re feeling generous<\/em>. Get your apron ready. Things are about to get golden.<\/li>\n<\/ul>\n<h3><b><span lang=\"EN\">Mushroom &amp; Cheese Galette Recipe<\/span><\/b><\/h3>\n<p>Serves 6-8<\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<p>Pastry:<\/p>\n<ul>\n<li>175g flour<\/li>\n<li>1 tsp sea salt flakes<\/li>\n<li>120g cold butter, cut into small cubes<\/li>\n<li>70g sour cream<\/li>\n<li>\u00a02 tsp freshly squeezed lemon juice<\/li>\n<li>60ml ice cold water<\/li>\n<\/ul>\n<p>Mushroom filling:<\/p>\n<ul>\n<li>2 Tbsp olive oil<\/li>\n<li>1 onion, finely diced<\/li>\n<li>2 cloves garlic, finely minced<\/li>\n<li>4-5 sprigs fresh thyme<\/li>\n<li>2-3 sprigs fresh rosemary<\/li>\n<li>500g mixed cultivated mushrooms, sliced<\/li>\n<li>150g grated Havarti or Gruy\u00e8re cheese<\/li>\n<li>Handful cherry tomatoes, sliced in half<\/li>\n<li>Salt and pepper, to taste<\/li>\n<li>1 egg, beaten with a splash of milk for egg wash<\/li>\n<\/ul>\n<p><strong>Method:<\/strong><\/p>\n<p>For the pastry:<\/p>\n<ol>\n<li>Pulse flour and salt together in a food processor to mix.<\/li>\n<li>Add the butter cubes and pulse until mixture resembles wet sand.<\/li>\n<li>Whisk together sour cream and lemon juice, add and pulse.<\/li>\n<li>Slowly drizzle in just enough ice water until a soft dough is formed.<\/li>\n<li>Knead dough into a ball and then flatten into a disk.<\/li>\n<li>Wrap very well in cling film and refrigerate for at least an hour.<\/li>\n<\/ol>\n<p>For the mushroom filling:<\/p>\n<ol>\n<li>Heat olive oil in a large frying pan.<\/li>\n<li>Fry the onion until golden brown and beginning to caramelize.<\/li>\n<li>Add the garlic, thyme and rosemary. Cook until fragrant.<\/li>\n<li>Add the mushrooms and cook until golden brown. Season well.<\/li>\n<li>Remove mushrooms from the heat and turn out onto a chopping board to cool.<\/li>\n<li>Discard herb stems.<\/li>\n<li>Preheat oven to 200\u02daC.<\/li>\n<li>On a lightly floured surface, roll out cold, rested pastry into a large 30cm circle.<\/li>\n<li>Transfer onto a baking tray lined with baking paper.<\/li>\n<li>Sprinkle a little cheese over the base of the pastry.<\/li>\n<li>Toss the remaining cheese with the cooled mushrooms.<\/li>\n<li>Arrange the mushrooms in the centre of the pastry leaving a 4cm border.<\/li>\n<li>Fold the border up and over the filling, pleating along the way to seal the border.<\/li>\n<li>Place cherry tomatoes around the mushroom filling and sprinkle with a little salt.Egg wash the pastry and season. For extra points sprinkle a little cheese on the pastry edges.<\/li>\n<li>Bake in the oven for 45-50 minutes until the pastry is cooked through and deeply golden brown.Allow to cool slightly before cutting into slices and serving.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>When it comes to crowd-pleasers, this Mushroom &amp; Cheese Galette is the ultimate laid-back showstopper. It\u2019s rustic, buttery, full of earthy flavour, and honestly\u2014just feels like a hug in pie form. Courtesy of South African Mushroom Farmers&#8217; Association, this recipe is a guaranteed win whether you&#8217;re feeding a dinner party crew or just treating yourself&#8230;<\/p>\n","protected":false},"author":1,"featured_media":18396,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-18395","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"wps_subtitle":"","_links":{"self":[{"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/posts\/18395","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/comments?post=18395"}],"version-history":[{"count":1,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/posts\/18395\/revisions"}],"predecessor-version":[{"id":18397,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/posts\/18395\/revisions\/18397"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/media\/18396"}],"wp:attachment":[{"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/media?parent=18395"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/categories?post=18395"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.food-blog.co.za\/joburg\/wp-json\/wp\/v2\/tags?post=18395"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}