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Potato and Mushroom En Croute

8 garlic cloves, unpeeled
2 tablespoons olive oil
450 g potatoes, thinly sliced
1 small onion, thinly sliced
450 g mixed mushrooms
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh parsley
2 tablespoons creme fraiche
375 g ready made puff pastry
100 g vegetarian gruyere cheese, grated


Heat oven to 220C. Put garlic in a small roasting tin with 1 tbsp oil and toss. Roast for 15 mins. Cook the potatoes in boiling water for 5 minutes Drain and pat dry. Heat remaining oil and saute onion until soft, add mushrooms and cook for another 10 mins until all juice has evaporated. Remove from heat and stir in herbs. Allow garlic to cool slightly and carefully squeeze out the innards into the creme fraiche. Mix well. Roll pastry into a 12 inch square and keep any trimmings. Cut in half and place half the pastry on a greased baking tray. Sprinkle a third of the cheese on leaving a border of 1 inch. Place a layer of potatoes on top. Dot with half the creme fraiche. Place on half the mushroom mix. Make another layer of potato. Place on the remaining creme fraiche. lace on the remaining mushroom mix. Top with the rest of the cheese. Run a lattice cutter over the remaining half of the pastry leaving and inch border. Lift the lattice onto the filling and gently strech until the two pastry borders. Use the trimmings to make star shapes to decorate. Bake on the top shelf for 20 mins until golden. rest for 10 mins before serving. Once cold this can be wrapped in foil and frozen for upto 1 month.

Source: www.food.com