Mushroom, bacon and olive galette

Have fun trying different ingredients for this free-form French tart

Makes 1 tart

Preparation time: 45 minutes

Cooking time: 40 minutes

Oven temperature: 180°C

• 250 g button mushrooms, sliced and fried

• 200 g bacon bits, fried until crisp

• 125 ml black olives, pitted and halved

• about 125 ml grated Gruyère or mature Cheddar

• 1 egg, beaten • micro herbs or basil, to garnish (optional)


• 375 ml (225 g) cake flour

• a pinch of salt

• 15 ml chopped chives

• 125 g cold butter

• 1 egg yolk

• about 30 ml ice water

1 Make the dough Combine the flour, salt and herbs in a large bowl. Using your fingertips, rub the butter into the flour until it resembles coarse breadcrumbs (or pulse in your food processor). Add the egg yolk and enough ice water to bring the dough together, then knead in the mixing bowl until the dough comes together. Turn out onto a floured work surface and knead vigorously until nice and smooth. Shape into a flat disc, cover with wax paper and refrigerate for 30 minutes to rest.

2 Preheat the oven. Remove the dough from the wax paper and put it on a large sheet of baking paper. Roll the paper into a circle about 30cm in diameter; use a sprinkling of flour to prevent the roller from sticking to the dough.

3 Spread the mushrooms, bacon and olives over the middle of the dough circle, leaving a 4cm gap around the edge. Finish with a sprinkling of cheese.

4 Using the baking paper, fold the dough edge inwards over the filling. Brush the rim with egg and bake for about 40 minutes until golden-brown and cooked through. Garnish with a sprinkling of micro herbs or basil and enjoy hot or at room temperature.

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