| Potato and mushroom galette |
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This is so easy that I frequently make it as a side dish, although you could press this 'galette' into service as a gluten-free 'pizza' in an emergency (i.e. unexpected gluten-intolerant guests!). It cooks while you prepare whatever else you might be making - grilling fish, tossing a salad, tending the barbecue - and because it is going about its business in the oven, you can pretty well forget about it, rather than fussing over it as you would need to if it was cooking in a frypan on the cooktop. There's none of that slightly risky tipping it onto a plate and flipping it over to cook the other side, either. ++++ All you need, to serve 3-4 as a side or one hungry pizza-eater, is one medium potato sliced very thinly (on a mandoline is best) spread around on a large lightly-greased pizza pan. Sprinkle with sea salt and pepper and olive oil and bake in a preheated 190C oven for about fifteen minutes. Then, again, using the mandoline if possible (otherwise your best fine-slicing techniques) slice two large button mushrooms and sprinkle this over the middle, along with a bit more oil, salt and pepper if you like, some rosemary leaves and grated parmeson to taste. Sprinkle with the juice of 1/2 a lemon and return to the oven until crispy around the edges and cooked in the middle - about another 20 minutes. Enjoy! |
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