Tenderstem® Galette with Lardons, Mushrooms & Brie
2 hours preparation
40 minutes cooking
A pleasing assortment of flavours, brought together in a pastry. This savoury treat works well as a party snack.
For the galette
- 175g buckwheat flour
- 1 egg
- 400ml cold water ( preferably sparkling)
- 20g melted butter (salted)
- 1 generous pinch of salt
- salted butter for frying
For the filling
- 4 shallots
- 200g mushrooms
- 100g lardons/bacon bits
- 1 tbsp olive oil
- 500g Tenderstem®
- 200g brie
- Start by making the batter for the galettes. Put the flour, egg, sparkling water, melted butter and salt in a bowl and whisk together. Place the batter in the fridge for at least 2 hours to rest.
- Chop your shallots into small dice, slice the mushroom thinly. When you are ready to make the galette, fry your shallots and lardons in the olive oil for 5 minutes, then add the mushrooms and season. Fry for a further 5 minutes until everything is nicely cooked. Take the pan off the heat and stir through the chunks of brie which will melt and hold the mixture together. Set to one side.
- Whilst the mushroom mixture is cooking either steam or boil your Tenderstem® for 3-4 minutes until tender.
- In a large non-stick pan, melt a knob of butter and add a ladles-worth of the galette batter into the pan. Tip the pan around to spread it out nice and thinly, just as you would to make an ordinary pancake. Remember, the first one is usually a disaster so do not fret and just try again if this is the case!
- After it has cooked on one side for 3 minutes, it should be ready to flip over and cook on the other side for a further 3 minutes. Slide the cooked galette out onto a plate. Repeat with the rest of the batter mixture.
- Take two good spoonfuls of the lardon, brie and mushroom mixture and place in the middle of the top of each galette, then place 3-4 stems of Tenderstem® on top. Fold the bottom half up and the two sides in to make a type of pocket. Serve.
Nutrition information for Tenderstem® is based on lab analysis of the raw product commissioned by Tenderstem®. Please note, nutrition may vary due to origin, methods of storage and preparation, and freshness.
Nutrition analysis of recipes featured on the Tenderstem® website is calculated by a registered dietitian using McCance and Widdowson's The Composition of Foods, Seventh Edition, but may vary slightly depending on the specific ingredients used. Analyses do not include optional ingredients or suggested accompaniments unless specific amounts are given. If there is a range in the amount of an ingredient, the smaller amount is used. When a recipe lists a choice of ingredients, the first is used.