Mushroom galette

AT A GLANCE

  • Serves 4 people

  • 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.

Recipe:

EMMA KNOWLES

Photography:

BEN DEARNLEY

Styling:

GERALDINE MUNOZ AND EMMA KNOWLES

Drinking Suggestion:

AMONTILLADO SHERRY. , suggested by MAX ALLEN

FEATURED IN

Aug 2009

Aug 2009

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