Mushroom Galette

Serves: 4-6 people

Prep: 15 mins

Cook: 30 mins

Total: 45 mins

Ingredients

1 sheet good-quality shortcrust pastry

1 egg (for egg wash)

Filling:

400–500g mixed mushrooms, sliced

2 tbsp olive oil

1 tbsp butter

2 cloves garlic, finely chopped

1 small shallot, finely sliced

1 tsp fresh thyme leaves

Salt & black pepper

2 tbsp grated parmesan

To Finish:

200g Giorgio's Ricotta (seasoned to taste and lightly whipped)

Extra thyme

Drizzle of olive oil

Instructions

Step 1

Preheat oven to 200°C (fan 180°C) Roll pastry onto baking paper.

Step 2

Heat olive oil and butter in a large pan and cook the mushrooms in batches. Once all the mushrooms have browned, add shallots, garlic, thyme, season well with salt and pepper and cook for a further 1-2 minutes to soften. Turn off the heat and let it cool slightly.

Step 3

Scatter the parmesan inside the pastry border with a few spoonfuls of seasoned Ricotta. Spread mushroom mixture evenly inside border. Fold edges over rustic-style. Brush edges with egg wash.

Step 4

Bake for 30–35 minutes until golden and crisp. Let cool for 5–10 minutes. Spoon generous dollops of seasoned Ricotta over the top. Finish with extra thyme leaves and olive oil.

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Notes

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