Potato, mushroom and gouda galette
|1 small||Garlic clove, crushed|
|2 tsp||Grated ginger|
|2||Spring onions, chopped|
|350 g||Mixed mushrooms|
|¼ cup||Martini Rosso, or red wine|
|1 sprig||Chopped oregano leaves, leaves picked|
|2 large||Agria potatoes, scrubbed|
|1 drizzle||Truffle oil, or olive oil|
|2 sheets||Puff pastry|
|1 large handful||Grated cheese, I used Meyer Vintage Gouda|
- Preheat oven to 220C.
- Gently saute 1 crushed garlic, grated ginger, spring onion and mixed mushrooms until soft.
- Add red wine and the leaves from a sprig of oregano and reduce until absorbed. Lightly season and cool.
- Peel 2 large, scrubbed agria potatoes into thin ribbons (using a sharp potato peeler). Dry in a clean tea towel and place in a bowl. Season with salt and pepper and a drizzle of truffle oil (or olive oil).
- Roll 2 sheets puff pastry out to form approximately 30cm squares. Prick all over with a fork, egg wash the edges and divide the mushrooms evenly across both. Top with an even layer of potato and plenty of grated Meyer Vintage Gouda cheese. Turn in the edges, place on baking paper, and bake until golden and crispy. Slice and eat hot or cold.
More of Warren’s New Zealand cheese recipes