Mushroom & Cheese Galette
- For the pastry:Pulse flour and salt together in a food processor to mix. Add the butter cubes and pulse until mixture resembles wet sand. Whisk together sour cream and lemon juice, add and pulse. Slowly drizzle in just enough ice water until a soft dough is formed. Knead dough into a ball and then flatten into a disk. Wrap very well in cling film and refrigerater for at least an hour. For the mushroom filling:Heat olive oil in a large frying pan. Fry the onion until golden brown and beginning to caramelize. Add the garlic, thyme and rosemary. Cook until fragrant. Add the mushrooms and cook until golden brown. Season well. Remove mushrooms from the heat and turn outonto a chopping board to cool. Discard herb stems. Preheat oven to 200˚C. On a lightly floured surface, roll out cold,rested pastry into a large 30cm circle. Transfer onto a baking tray lined with bakingpaper. Sprinkle a little cheese over the base of thepastry. Toss the remaining cheese with the cooledmushrooms. Arrange the mushrooms in the centre of thepastry leaving a 4cm border. Fold the border up and over the filling,pleating along the way to seal the border. Place cherry tomatoes around the mushroomfilling and sprinkle with a little salt. Egg wash the pastry and season. For extra points sprinkle a little cheese onthe pastry edges. Bake in the oven for 45-50 minutes until thepastry is cooked through and deeply golden brown. Allow to cool slightly before cutting into slices and serving.