Roasted vegetable galette is a great Christmas centrepiece, chock full of festive favourites! Earthly mushroom duxelles, sweet roasted carrots, parsnips and squash encased in crisp wholemeal pastry. Serve with potatoes, lots of gravy and greens!
SERVES 6
Takes 2 hours plus chilling
Ingredients:
- 450 g (1lb) chestnut mushrooms
- 50g (1 ¾ oz) unsalted butter
- 3 shallots, peeled and finely chopped
- 3 tbsp dry white wine
- a small bunch of tarragon leaves, picked and chopped
- 1 tbsp breadcrumbs
- 200g (7oz) plain (all-purpose) flour
- 50g (1 ¾ oz) wholemeal plain (wholemeal all-purpose) flour, plus extra for dusting
- 150g (5oz) cold unsalted butter cubed
- 1 egg yolk, plus 1 egg
- 1 tsp cider vinegar
- 2 medium parsnips, peeled
- 200g (7oz) baby carrots
- 250 (9oz) butternut squash, peeled
- olive oil
- 2 tbsp runny honey
- 2 tbsp dried cranberries
- 2 tbsp hazelnuts, lightly bashed sea salt and freshly ground black pepper
Place the mushrooms in a food processor and blitz well. Melt the butter in a frying pan over a medium heat then add the mushrooms, shallots and a good pinch of salt and pepper and cook, stirring occasionally, for about 20 minutes or until liquid has evaporated. Tip in the wine, stir well and cook for further 5-10 minutes until nearly dry. Mix in the tarragon and breadcrumbs then leave to one side.
To make the pastry, place both the flours in a large mixing bowl with a pinch of salt. Rub the butter into the flour then make a well in the centre and add the egg yolk, vinegar and 2 tbsp ice-cold water. Mix with a dinner knife then bring the dough together with your hands. Pat into a disc, wrap in clingfilm (plastic wrap) and chill in the fridge for 30 minutes.
Preheat the oven to 200°C /400°F/gas Mark 6
Cut the parsnips into batons, the carrots in half and the butternut squash into chunks. Place the vegetables in a roasting tray and toss with a tbsp olive oil, salt and pepper. Roast in the oven for about 40 minutes until cooked but not too golden. Halfway through cooking, turn the vegetables and drizzle over the honey.
Once the pastry has firmed up, remove the fridge and roll out between 2 sheets of greaseproof paper into an oblong approximately 25 x 35 cm (10×14 in) in diameter and 3mm (1/8in) thick. Place the pastry into a baking sheet lined with one of the pieces of greaseproof paper. Spread the mushroom mixture over the oblong, leaving a 1-cm (½ in) border around the edge. Arrange the roasted vegetables over the mushrooms and scatter over the cranberries and hazelnuts. Beat the remaining egg with a fork. Carefully lift the pastry edges up and over the vegetables on the outer sides to form a crust. Brush with beaten egg and place the tart in the oven for 30 minutes until crisp and golden. Serve hot.
