Name: Mushroom galette
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 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

Mushroom galette

Australian Gourmet Traveller recipe for mushroom galette.

Serves 4

Prep

20M

Cook

20M

Total

40M

Ingredients

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

Method

Main

1.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.

2.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).

3. 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.
Drink Suggestion: Amontillado sherry. Drink suggestion by Max Allen
Notes