Salt and Serenity

This tart was created because I had a big bowl of wild mushrooms languishing in my fridge from a photo shoot last week. The mushroom photo below was my homework for the Composition Essentials Course I am taking from the very talented Australian food photographer, Rachel Korinek. Not only does she take gorgeous food shots, but she is an extremely skilled teacher.One of our assignments was to look at our past photos and find gaps, areas we had not explored from certain compositional viewpoints. In reviewing my pictures, I noticed that I shoot really tight, and don’t leave much breathing room. I guess it’s the photographic equivalent of close talkers.

Negative space is naturally calming. It helps to emphasize your subject and provides your image with balance. The second compositional tool I incorporated into my mushroom photo was advanced lines. I used a gently curving arabesque, which takes your eye on a journey from the top to the bottom of the frame.

I wanted to make something springlike, because I’m tired of roasted veggies and hearty soups. Leeks are one of the first signs of spring to appear on the market shelves, and their sweet mellow flavour is a perfect complement to earthy mushrooms. Plus, they don’t make me cry, like onions do, when I slice them.

This galette dough is one of my favourite pastry recipes. I learned how to make it in my very first kitchen job almost 30 years ago. It uses butter and sour cream and it rolls out like a dream. No cracking or shrinking.

Ricotta, gruyere and parmesean cheese are combined to create a base before the mushrooms and leeks are added. Leave a border and then gently pleat the dough to encase the filling.

A drizzle of olive oil before baking.

A generous zesting of lemon after baking.

Click here to print recipe for Mushroom Leek Galette.