Leek & mushroom galettes with ‘cheesy’ pastry

Heat 1½ tbsp oil in a large nonstick frying pan over a medium heat. Stir in the leek with a pinch of salt. Fry, stirring occasionally, for 3 minutes until starting to soften. Turn the heat up, add the mushrooms with 1 tbsp oil and cook until starting to brown and most of the liquid has evaporated, 10-12 minutes. Add the garlic and leaves from a few sprigs of thyme or some chopped tarragon, stir for 1 minute, then spread over a large plate and allow to cool to room temperature.

Preheat the oven to 200ºC, gas mark 6 and put a large baking sheet in to heat up. Unroll the pastry, keeping the paper it came on. Cut the pastry sheet in half on a lightly floured surface, fold in the corners of each piece, then roll into rough circles 23cm across. Return to the paper.

Tip the mushroom mix into a sieve, then squeeze out as much liquid as possible using the back of a spoon. Mix well in a bowl with 100g Philadelphia, the mustard and some seasoning.

Spread the mix over the pastry circles, leaving a border of about 3cm. Fold, gather and press the pastry border over the filling to secure it. Loosen the remaining Philadelphia with 1 tsp water, brush over the pastry and sprinkle with the nutritional yeast. Carefully slide the galettes onto the hot baking tray, on the paper, then bake for 25-30 minutes, or until golden and cooked through. Scatter the tops with more thyme or tarragon, then serve with the salad, dressed with the remaining oil and a squeeze of lemon juice.