Wild Mushroom Galette with Kimchi Furikake

1 sheet ready-rolled shortcrust or puff pastry

200g mixed wild mushrooms (porcini, morel, shiitake, chestnut)

2 cloves garlic, sliced

1 tbsp butter

1 tbsp olive oil

2 tbsp crème fraîche or cream cheese

50g parmesan or gruyère, grated

1 egg, beaten (for egg wash)

Fresh thyme or tarragon

Salt and pepper

1-2 tsp Kimchi Furikake seasoning (or regular furikake)

Chilli flakes to taste

Preheat oven to 200°C / 180°C fan. Line a baking tray with parchment.

Tear or roughly chop the mushrooms. Melt butter and oil in a pan over high heat and cook the mushrooms without stirring for 3-4 minutes until golden. Add garlic, thyme, salt and pepper and cook for 2 more minutes. Remove from heat.

Lay the pastry sheet on the lined tray. Spread crème fraîche in the centre, leaving a 4cm border all around. Scatter the grated cheese over the cream.

Pile the mushrooms evenly over the cheese layer.

Fold the pastry edges up and over the filling, overlapping as you go to form a rough galette shape. Press gently to seal. Brush the pastry border with beaten egg.

Bake for 25-30 minutes until the pastry is golden and crisp and the mushrooms are deeply coloured.

As soon as it comes out of the oven, scatter generously with Kimchi Furikake seasoning and a pinch of chilli flakes. The umami-rich furikake takes this galette somewhere unexpected. Serve warm.