Mushroom Galette with Truffle Stracciatella

A rustic, golden-baked galette filled with sautéed mushrooms and wrapped in flaky pastry, topped with creamy truffle-infused stracciatella. Rich, earthy flavours and luxurious textures come together in this elegant yet comforting dish, perfect as a starter, light lunch, or centrepiece for sharing.

Ingredients

Filling

400–500g mixed mushrooms, sliced

2 tbsp olive oil

1 tbsp butter

2 cloves garlic, finely chopped

1 small shallot, finely sliced

1 tsp fresh thyme leaves

Salt & black pepper

2 tbsp grated parmesan

Pastry

1 sheet good-quality shortcrust pastry

1 egg (for egg wash)

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To Finish

250g That's Amore Truffle Stracciatella

Extra thyme

Drizzle of olive oil

Instructions

Step 1

Preheat oven to 200°C (fan 180°C) Roll pastry onto baking paper.

Step 2

Heat olive oil and butter in a large pan and cook the mushrooms in batches. Once all the mushrooms have browned, add shallots, garlic, thyme, season well with salt and pepper and cook for a further 1-2 minutes to soften. Turn off the heat and let it cool slightly.

Step 3

Scatter the parmesan inside the pastry border with a few spoonfuls of truffle stracciatella. Spread mushroom mixture evenly inside border. Fold edges over rustic-style. Brush edges with egg wash.

Step 4

Bake for 30–35 minutes until golden and crisp. Let cool for 5–10 minutes. Spoon generous dollops of truffle stracciatella over the top. Finish with extra thyme leaves and olive oil.

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