Vegetarian mains
Mushroom, potato and roasted pepper galette
A galette is a simple, free-form tart, less effort than a classic quiche. Crisp rounds of potato, smoky roast red peppers and meaty mushrooms make a lovely topping for these ones. Serve for lunch or dinner, either warm or at room temperature, with a big green salad.
Ingredients
for the base
- 7g dried instant active yeast or 15g fresh
- 1 tsp honey or caster sugar
- ½ tsp sea salt
- 200ml lukewarm water
- 3 tbsp milk
- 3 tbsp olive oil
- 320g plain flour, plus more to dust
for the topping
- 4 medium potatoes, sliced thinly
- 6 mushrooms
- 1 red pepper, roasted whole until the skin blackens, put in a plastic bag to cool, peeled, deseeded and sliced
- 2 tsp dried oregano or marjoram
- 1 tsp fresh thyme leaves
- 2-3 tbsp olive oil
- salt and pepper
Method
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Step 1
Put the yeast in a large bowl (crumble it if using fresh). Add the honey or sugar and salt. Pour over the water and leave in a warm place until it looks frothy, about 15-20 minutes. Add the milk and olive oil.
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Step 2
Stir in the flour. Mix well with a wooden spoon. Cover and leave to rise in a warm place for an hour or so.
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Step 3
Preheat oven to 230°C/Gas 8. Dust two non-stick baking trays with a little flour. Knead the dough briefly on a well floured work surface – if it's very sticky, add a little flour. Divide into two. Using your hands, or with a floured rolling pin, roll out each piece to a thin irregular round shape. Transfer to the trays.
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Step 4
Lay the potato over the dough. Scatter over the mushrooms and peppers. Sprinkle with dried herbs, salt and pepper. Bake (one tray at a time if necessary) for 10 minutes.
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Step 5
Remove, sprinkle over the fresh herbs and bake for another 3-5 minutes, depending on your oven. Serve slightly warm, or at room temperature, drizzled with a little more oil.