Tarragon and Mushroom Pithifier


Daring Baker's Challenge December 2015

I made Galette des Rois (which is a French Pithifier, filled with frangipane) a couple of years ago, so this month's Daring Baker's Challenge was an opportunity to revisit the recipe and bake a savoury version.

Tarragon and Mushroom Pithifier 
 ala Ottolenghi 

2 tbsp oil
knob of butter
1 large shallot finely chopped
300g chestnut mushrooms, cleaned and quartered
100ml vegetable stock
Salt and black pepper
2 tbsp crème fraîche
1 tbsp ouzo 
½ tbsp dry tarragon
1 tbsp chopped parsley
500g  puff pastry
1 egg yolk, beaten

Puff pastry recipe  (you will need double measures) , or use ready made .

Heat a  pan with a half of the oil and butter, add the shallots and cook on medium heat for 10 minutes until soft. Transfer to a bowl. Add another half of the oil and butter to the pan, and cook the mushrooms on medium-high heat for a couple of minutes, then add to the bowl. 
Tip everything back in the pan, add the stock and lots of salt and pepper, and simmer vigorously until reduced by two-thirds. Add the crème fraîche and cook on low heat until a relatively small amount of thick sauce is left, add the ouzo and herbs, adjust the seasoning to taste and set aside to cool.
Meanwhile, cut the 4 mm thick  pastry into circles, one 2 cm bigger than the other,  I made two smaller pithifiers ( you can cut one 20cm and one 22cm circles). Leave to rest in the fridge again for at least 10 minutes.
Heat the oven to 200C/390F/gas mark 6. Place the smaller circle on a baking sheet lined with greaseproof paper, spread the cold mushroom filling on top, leaving a 2cm border all around. Brush the edge with egg yolk, lay the other circle on top and seal the edges. Freeze for 10 to 15 minutes.
Use a knife to make decorative lines around the edge. Brush with the yolk and use a small knife or scalpel to score the pastry without cutting through it. 
Bake for 35 minutes, until golden on top and cooked underneath. Serve warm or at room temperature

You Might Also Like