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.
1Portion Quick Flaky Pastry
150gred and yellow bell peppers or capsicumsroughly chopped
120gEmmenthal cheese or mozzarella cheesesliced
25gbutter or ghee
1/4teaspoonfreshly ground black pepper
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.
You can use any mushroom, or a mix of mushrooms like button mushrooms, oyster, chestnuts, shiitake or crimini.