Leek, Fennel & Mushroom Galette

Process

1. Prep
   1. Leeks - into quarters then slice thinly
   2. Fennel - finely chopped
2. Pastry:
   1. Add the flour, sugar, salt to the food processor, pulse a couple of times
   2. Add the cubed butter, pulse until coarse crumbs
   3. Drizzle in the oil, pulse a couple of times
   4. Beat the egg and water together, then add gradually to the processor. Pulse until clumps form then immediately stop.
   5. Form a disc, wrap, chill 30-45 minutes
3. Potato
   1. Slice 2-3mm thick
   2. Parboil in salted water for 3-4 minutes until just flexible/piercable
   3. Drain, steam-dry
   4. Toss with the pepper and thyme
4. Mushroom base
   1. Add the mushrooms to a dry pan
   2. Cook hard until the liquid releases and evaporates
   3. Add the oil, garlic, msg, salt, pepper
   4. Deglaze with white wine, cook until dry
   5. Remove from pan
5. Veg
   1. Heat the oil on low/medium
   2. Add the fennel, leek and herbs, cook 5 minutes
   3. Add the shallots, continue cooking until everything is soft with no browning
   4. Add back the mushrooms and add the thyme
   5. Remove from heat
6. Blind Bake
   1. Roll out the pastry (30cm circle)
   2. Tuck in the edges to make a little overlap
   3. Prick all over with a fork
   4. Bake at 180C for 10 minutes
7. Assemble & Bake
   1. Spread the dijon
   2. Lay out the potato slices
   3. Sprinkle the mozzarella
   4. Spread the mushroom/veg mixture evenly
   5. Top with parmesan
   6. Bake 25 minutes at 200C - crust should be golden, centre not wet.
   7. Rest for 1 minutes before portioning