Mushroom, Ricotta and Parmesan Galette Recipe
How to Make Mushroom, Ricotta and Parmesan Galette
Method
- 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).
- 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.
- 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.
- Place the ricotta into a mixing bowl and add the parmesan, lemon zest, beaten egg and remaining herbs. Season well and stir to combine.
- 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.
- 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.