Shallot, Pancetta and Mushroom Galette

Try this delicious recipe for shallot, pancetta and mushroom galette – made with Jus-Rol’s all butter puff pastry and garnished with chopped parsley.

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Bake Level
Easy
Serves
1 Galette
Bake time
20 mins
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Method

Baker’s Mode (Keep Screen Awake)

Equipment required

Heavy based frying pan

Rolling Pin

Sharp knife

Baking paper

Baking Sheet

Pastry Brush

Nutrition estimate

1 slice of galette

  • Calories 450 kcal
  • Fat 30.0 g
  • Saturated fat 15.0 g
  • Carbohydrates 35.0 g
  • Sugars 5.0 g
  • Fibre 3.0 g
  • Protein 10.0 g

Common questions

Should puff pastry be cold when I bake it?
Yes. Warm puff loses the distinct layers of butter or margarine and may bake unevenly. If it softens while shaping, chill it on the tray before baking.
Do I need to thaw frozen puff pastry fully before use?
Follow pack instructions. Often you unfold when pliable but still cool—too warm and layers stick; rock-hard and it cracks. A few minutes at room temperature is usually enough to unfold without warming the whole sheet.
Why did my puff pastry not rise?
Common causes are warm dough, old pastry, crushed layers from heavy rolling, or opening the oven early so steam escapes. Bake at a high enough temperature initially so water in the fat turns to steam and lifts the layers.
Can I egg-wash puff pastry?
Yes. Egg wash gives colour and shine. Brush lightly so you do not seal the edges you want to flake apart; sometimes only the visible top is washed.
Why is my puff pastry soggy underneath?
Wet fillings without pre-baking or docking, or insufficient oven heat on the base, can cause sogginess. Bake on a preheated tray, use a perforated tin or baking stone if needed, and consider blind baking or a drier filling layer.

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