Mushroom, Ricotta and Parmesan Galette Recipe

How to Make Mushroom, Ricotta and Parmesan Galette


  1. Lightly dust a work surface with flour. Place one pastry sheet on the floured surface. Cut the other puff pastry sheet into 4 long even strips. Place one pastry strip along each of the 4 outer edges of the whole pastry sheet, overlapping them slighly so they can be sealed together once rolled (you’re creating a larger piece of pastry).
  2. You will now have what looks like one large square of pastry with the 4 corners missing. With a rolling pin, gently roll to smooth this out, to create one piece, pushing the rolling pin into the 4 missing ‘corners’ to fill the gaps. Cut into a circle roughly 35cm in diameter. Place on a baking sheet lined with baking paper and refrigerate.
  3. Preheat oven to 180°C (or 160°C  fan forced ovens). Place the mushrooms onto a large baking tray. Add the oil and half of the herbs. Mix well and bake for 10-12 minutes or until the mushrooms soften slightly and release some of their liquid. Set aside to cool.
  4. Place the ricotta into a mixing bowl and add the parmesan, lemon zest, beaten egg and remaining herbs. Season well and stir to combine.
  5. Season the cooled mushrooms with salt and pepper. Spread the ricotta filling over the pastry disc, leaving a 3cm border. Place the mushrooms on top of the ricotta. Gently fold the 3cm border towards the filling and crimp it to seal.
  6. Brush the egg yolk around the crimped edge. Bake for 30-35 minutes or until puffy and golden. Rest for 10 minutes. When ready to serve, grate over some parmesan and scatter with crispy sage leaves, if using (see tip).

Tip: The mushrooms and the ricotta mixture can be prepared up to a day ahead. You can also keep the lemon to slice into wedges, to serve alongside the galette.

Optional: To make crispy sage leaves, simply pick the leaves from the stalks and fry in vegetable oil until crispy. Drain on kitchen paper and use once cool.