Mushroom, Chestnut & Stuffing Beetroot Galette

Mushroom, Chestnut & Stuffing Beetroot Galette

The thing I get asked the most about at this time of year is what to cook for vegetarians for the big day.

The honest answer is that I find it just as tricky as the next guy but The Viking will tell you that most vegetarians would be happy with all the trimmings and a veggie gravy and that the worst thing you can do is serve up some kind of tomato gloop whilst everyone else is tucking into roasted goodness.

Obviously an abundance of vegetables is easy to provide but I still want a centrepiece for the vegetarians and I think this glorious galette with its beetroot and cheddar pastry, mushroom and chestnut stuffing filling and wild mushroom top is the perfect festive treat.

It’s also ridiculously easy to cobble together, can be frozen uncooked and then roasted on the day itself and because it’s a galette its very nature is to look rustic so there’s no perfection needed!

For the pastry

• 300g plain flour
• 130g butter
• 50g strong cheddar – finely grated
• 50g pickled beetroot – finely grated
• 50g fresh green herbs – I used coriander but parsley would be nice – chopped
• Salt and pepper
• A little cold water to mix.

Place all the ingredients into a bowl (apart from the water) and rub together until it resembles pink breadcrumbs.  This stage takes seconds in a food processor. Add enough water to bring it together into a dough.  Wrap in clingfilm and pop into the fridge for 30 mins.

For the filling

• 1 x 75g packet of stuffing mix
• a handful of cooked chestnuts
• Olive oil and butter
• 1 red onion – finely chopped
• 150g mushrooms – finely chopped
• Fresh thyme and rosemary – finely chopped
• 2 cloves of garlic – chopped
• 200g Quorn mince or similar
• 100g brie or other soft cheese – chopped
• 150g wild mushrooms

In a large bowl, rehydrate the stuffing mix according to the packet instructions, crumble in the chestnuts, stir in well and set aside.

In a frying pan, add a little olive oil and butter and add the red onion and fry gently for 5 minutes, then stir in the mushrooms and cook down for another 5 minutes.  Stir in the herbs and garlic and season with salt and pepper.  Stir in the vegetarian mince and allow it to cook for another 8 minutes, stirring regularly.

Pour the sautéed veg mix into the bowl with the stuffing and the chopped brie and stir well.  Set aside to cool slightly whilst you roll out the pastry.

I’m using a large lined baking sheet – it’s the Nordic Ware Jelly Roll pan which measures 38cm x 30cm and I want to roll out my pastry to at least this size.  Whilst rolling out, use plenty of flour because it’s quite a wet dough. Lay the rolled out dough into the baking tray and spoon over the stuffing filling leaving a 2 inch boarder around the outside. Lay the wild mushrooms on top and drizzle with oil.  Fold over the edges of the galette in a rustic pleated fashion.

Preheat the oven to 180C fan. (356F) Brush with egg wash and sprinkle with mixed seeds.  Bake for 35 – 45 minutes until puffed and golden.  Allow it to sit for 10 minutes before slicing and serving.

For more Christmas recipes check these out on Dom in the Kitchen

Eat and of course, enjoy!