- 1 shortcrust pastry sheet (see note)
- 300 gm firm ricotta
- 50 gm each coarsely grated Gruyère and aged cheddar
- 1/3 cup coarsely chopped flat-leaf parsley
- 2 eggs, lightly beaten
- To serve: bitter green salad dressed with mustard vinaigrette
- 200 gm mixed large mushrooms, such as pine, field and portobello, coarsely chopped
- ½ onion, thinly sliced into rings
- 20 gm butter, melted
- ½ garlic clove, finely chopped
- Finely grated rind of 1 lemon, juice of ½
- 1 tbsp thyme
- 1Preheat 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).
- 2For 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.
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