1shortcrust pastry sheet (see note)300 gmfirm ricotta50 gm eachcoarsely grated Gruyère and aged cheddar1/3 cupcoarsely chopped flat-leaf parsley2eggs, lightly beatenTo serve:bitter green salad dressed with mustard vinaigretteMushroom filling200 gmmixed large mushrooms, such as pine, field and portobello, coarsely chopped½onion, thinly sliced into rings20 gmbutter, melted½garlic clove, finely choppedFinelygrated rind of 1 lemon, juice of ½1 tbspthyme
Preheat oven to 200C. Trim pastry into four 12.5cm x 25cm rectangles and place on an oven tray lined with baking paper. Combine cheeses, parsley and half the egg in a bowl, season to taste, then spread over pastry, leaving a 1.5cm border. Fold in border, brush pastry with remaining egg and place in oven while you prepare mushroom filling (5-10 minutes).
For mushroom filling, combine mushroom, onion, butter, garlic, lemon rind and juice and thyme in a bowl, season to taste, then spread over pastry. Bake until pastry is golden and cooked (15-20 minutes). Serve hot with a simple bitter green salad.
Note We use Carême’s sour cream shortcrust pastry, which comes ready rolled in a 25cm x 50cm sheet (there will be a little pastry left over). If unavailable, substitute another good-quality shortcrust pastry.
This recipe is from the August 2011 issue of Australian Gourmet Traveller.