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Mushroom galette

You'll need

375 gm sheet butter puff pastry (see note) 300 gm ricotta 1 egg ¼ cup each (loosely packed) tarragon and flat-leaf parsley 2 tsp thyme 1 lemon, finely grated rind only To serve: chervil sprigs, coarsely torn flat-leaf parsley and frisée leaves   Roast mushrooms 300 gm mixed mushrooms, such as Swiss brown, shiitake or pine, coarsely torn 50 ml extra-virgin olive oil 30 ml red wine vinegar 1 garlic clove, finely chopped 2 tsp thyme


  • 01
  • Preheat oven to 200C. Cut four 11cm-diameter rounds from pastry, place on an oven tray lined with baking paper. Score part-way through pastry with a small sharp knife to form a 1cm border. Prick inside border with a fork, refrigerate for 15 minutes.
  • 02
  • Process ricotta, egg, herbs and rind in a food processor until smooth, season to taste, then spread over tart bases, inside borders. Bake until golden and crisp (15-20 minutes).
  • 03
  • Meanwhile, for roast mushrooms, place mushrooms in a single layer on a baking tray. Combine remaining ingredients, drizzle over mushrooms and roast until golden (10-12 minutes). Scatter over tarts, drizzle with roasting juices, scatter with herbs and serve warm.

Note We've used Carême butter puff pastry, which comes in 375gm pre-rolled sheets.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Amontillado sherry.

Featured in

Aug 2009

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