Mushroom galette

This is a delicious starter for a dinner party or a light lunch. We are making individual galettes, but you can make one large tart to share.

Serves 2


  • Block of puff pastry
  • 1 Shallot, finely chopped
  • 2 garlic cloves, finely sliced
  • 500g brown mushrooms
  • 30ml Sherry
  • 1 tablespoon soya sauce
  • 100g Stilton
  • Handful of cobnuts or hazelnuts
  • For the sauce
  • 200g watercress
  • 2 garlic cloves
  • 30-50ml rapeseed or olive oil
  • 1/2 teaspoon of salt
  • Juice form 1/2 lemon


Preheat the oven to 200C
Preheat a little oil on a frying pan
Add the chopped shallot and cook until golden brown
Add the garlic and cook for one minute before adding the mushrooms
Cook those until golden brown
Add the sherry and soya sauce and leave to absorb
Leave to cool
Cut out 2 circles out of your puff pastry
Spread the mushrooms over the pastry and top with the stilton
Bake for 20 minutes
In the meantime, make the sauce by simply blending all the ingredients
Add a little water if the sauce is too thick
Serve the galette hot, drizzled with the sauce and sprinkled with chopped nuts.