Potato, mushroom and gouda galette

Name: Potato, mushroom and gouda galette
Yield: 6
Ingredients: 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 (Main); 1 drizzle Truffle oil, or olive oil; 2 sheets Puff pastry; 1 large handful Grated cheese, I used Meyer Vintage Gouda (Main)

for 6 people

Warren Elwin

Food writer

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Ingredients

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 (Main)
1 drizzle	Truffle oil, or olive oil
2 sheets	Puff pastry
1 large handful	Grated cheese, I used Meyer Vintage Gouda (Main)

Directions

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.