The title makes you hungry, no? I hear my tummy rumble in response. And, this after I just polished one more some time ago. Well, these garlicky mushroom cheese galettes with caramelised onions and peppers easily make mouths water and tummies rumble.

Packed with equal parts nutrition and flavour, garlicky mushroom cheese galettes with caramelised onions and peppers make for a filling brunch, lunch or supper. It has varying levels of savoury, topped with a bite of bitterness (from the parsley), and just a little heat thrown in to bind it all together. Bell peppers, or capsicums are they are known in India (the green ones are unripe versions of the yellow, orange and red ones) impart acidity, spice, sweetness and a tiny bit of bitterness. And the yellow ones are quite refreshing! Then, you have the pungent garlic and tear-inducing onions that transform into heavenly crunchy, smoky, and caramelised bits. And the cheese? ’Nuff said! I know you like cheese! I used a mix of two mild cheeses: mozzarella and Emmental so as to not overpower the flavour of the mushrooms. And the mushrooms? Well, edible mushrooms are very appetising thanks to their unique savoury flavour. They are also antioxidant powerhouses, immune boosters and are rich in vitamins, iron, selenium, and a host of other nutrients. They release their nutrients as they cook, so you’re doing yourself a favour really!

It doesn’t end there. This flavour bomb comes wrapped in an easy-to-make delicate quick flaky pastry that melts in your mouth to release the sublime topping. You’ll find the recipe for the quick flaky pastry here — and after you make these garlicky mushroom cheese galettes with caramelised onions and peppers, you must try out this french onion tart recipe, and this bacon mushroom galettes with broccoli and cheese recipe.

Garlicky Mushroom Cheese Galettes with Caramelised Onions and Peppers

Packed with equal parts nutrition and flavour, garlicky mushroom cheese galettes with caramelised onions and peppers make for a filling brunch. It has varying levels of savoury and texture, topped with a bite of bitterness, and just a little heat thrown in to bind it all together.

Servings: 4 6-inch galettes

Ingredients

1 Portion Quick Flaky Pastry

Filling

200 g mushrooms roughly chopped
150 g red and yellow bell peppers or capsicums roughly chopped
120 g Emmenthal cheese or mozzarella cheese sliced
75 g onions thinly sliced
5 g garlic thinly sliced
25 g butter or ghee
2 tablespoons parsley chopped
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt

Instructions

Take out the quick flaky pastry if refrigerated, and preheat the oven to 220ºC (425ºF). If you're making the pastry from scratch, use the freezing time and the chilling time to wash and chop your filling ingredients (you could blitz them in the food processor too).
Heat the butter in a skillet or frying pan and gently sauté the onion and garlic for 3 minutes.
Add the mushrooms and after about 4 minutes, add the bell peppers. Fry them for a further 2 minutes, or until you see them turning soft.
Stir in the chopped parsley, pepper and salt, and turn off the heat.
Allow it to cool while you prepare the pastry: roll out the pastry thinly and cut out 4 X 18 cm (7-inch) circles and place them on parchment paper in tray or lightly oiled trays. You could also cut the pastry dough into two halves and then divide each half into three portions and roll each portion out into a circle.
Pile the cooled mixture on to the pastry circles, and spread them out, leaving a (roughly) 2.5 cm (one-inch) border of pastry.
Divide the cheese into 4 portions and place them on top of the mixture.
Fold in the edges over the filling (refer the pictures above) so as to make a shallow bowl of sorts.
Bake in the preheated oven for 13-15 minutes until slightly golden brown.
Serving: Serve hot or cold with a salad or tomatoes.