Enoki Onion Galette



20 grams enoki mushrooms
100 grams flat mushrooms finely slide
2 sheets pastry (room temperature)
1 free range egg - whisked
1/2 teaspoon tarragon
1 brown onion peeled and chopped
1 teaspoon brown sugar
100 grams shredded cheese
2 tablespoons olive oil
Salt and pepper to taste

Enoki Onion Galette Directions

Preheat the oven to 200C, line a baking tin with baking paper

Blanch the enoki and flat mushrooms in boiling water (just enough to cover them) and leave for 10 minutes.

Heat a pan to medium heat and add olive oil, then add the brown onion and a teaspoon of sugar and cook until the onion is browned and caramelised,  add the mushrooms and water and sprinkle with tarragon, lightly simmer until the water is completely gone add salt and pepper to taste

Place a pastry sheet on the lined baking tray and brush it with egg and place the other pastry sheet on top.

Cut the edges of the pastry so you have a circle (you can use a plate as your guide).

Place the mushroom mix on the pastry leave about 3 cms from the edges free of the mixture as this is your edged crust.

Gently pinch the 3cm borders together so you now have a dish shape and brush with the egg.

Bake in the centre of the oven for 20-30 minutes fan forced until the pastry is golden.

Sprinkle the galette with cheese when it is straight out of the oven so the cheese melts, and serve.

Nutrition facts


Per Serving

Fibers (g): 4g

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