This delicious galette would work just as well as a dinner party centrepiece as it would as a pre-made lunch option ready for you to dig into throughout the week. The recipe, from Tracklements, delivers plenty of B vitamins, thanks to all the mushrooms, making it great for supporting your energy levels.

Ingredients

200g celeriac, trimmed and cut into 1 inch cubes
2 tbsp olive oil
200g portobello or field mushrooms, thickly sliced
200g chestnut mushrooms
Knob of butter
1 clove garlic, crushed
250g cooked lentils
50g pine nuts
150g fresh spinach, chopped
Small bunch parsley, chopped
3 tbsp double cream
3 tbsp crème fraiche
320g ready-rolled puff pastry
5 tbsp caramelised onion marmalade
1 egg, beaten
Salt and pepper

Method

Preheat the oven to 220°C/425°F/gas mark 7.
Preheat a baking tray (large enough for the celeriac and the sliced mushrooms) whilst preparing the celeriac. In a bowl, toss the celeriac cubes with olive oil, salt and pepper then space out on the baking tray and roast for 20-25 minutes until gently browned and tender. 10 minutes into the cooking time, turn the heat down to 200°C, gently toss the sliced portobello or field mushrooms in one tbsp of seasoned oil and add them to the baking tray for the final 15 minutes. Give them plenty of room so that they roast rather than steam.
Meanwhile, pulse the chestnut mushrooms in a food processor until coarsely chopped. Fry with a knob of butter, add the crushed garlic and stir occasionally until all the water has evaporated and the mix is dry. Add the lentils, pine nuts, spinach, parsley (reserve a small amount for decoration at the end), cream and crème fraiche and cook for a further two to five minutes until the mix is a thick consistency. Then add the celeriac, stir and put in the fridge to chill for 30 minutes.
On a lightly-floured surface, roll the ready-rolled pastry a little more and cut out a circle the size of a dinner plate. Spread four tbsps of caramelised onion marmalade onto the pastry, leaving a 5 cm border all around the edge.
Spoon the cooled mushroom/celeriac mix on top of the caramelised onion marmalade and finish with the roasted slices of mushroom on the top.
Pull in and crimp the pastry around the edge. Work your way around the circumference so that you form a crimped border around the edge of the filling. Brush the edges of the pastry with beaten egg.
Bake in the oven for 15 mins until the pastry is golden and cooked. Remove from the oven and brush a tablespoon of melted caramelised onion marmalade mixed with a little hot water over the top. Sprinkle with some fresh parsley to finish.

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