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Mushroom Ricotta Galette

August 30, 2010 No Comments

What is a galette I hear you ask… well a Galette is generally used to describe various types of flat, round or free form crusty cakes in french cooking… these can be either sweet or in this case savory. In this particular recipe which I picked up from the Aug issue of the Australian Gourmet Traveller, I love the combination of the home made pastry with the ricotta and mushrooms. I have made some changes on mine final galette as usual. This is a great side dish to most main meals or a lovely light meal with a side salad.

If you are so inclined, and I usually am, here is a very easy puff pastry recipe to make your galette with, or else you can purchase some from the supermarket of course… but the buzz you get from eating a puff you have made yourself is.. priceless ;) See Easy Puff Pastry recipe.


½ quantity easy puff pastry

30 gm butter, coarsely chopped

2 golden shallots, finely chopped

1 garlic clove, finely chopped

230 gm ricotta

50 gm Gruyère, coarsely grated

2 tbsp each finely chopped thyme, oregano and flat-leaf parsley

1 tsp Grated Nutmeg

1 egg, lightly beaten

200 gm mixed mushrooms, thickly sliced

How to…

  1. Preheat oven to 200C. Roll out pastry on a lightly floured surface to 3mm thick, cut out a rough 30cm-diameter round, place on an oven tray lined with baking paper and refrigerate to rest (15 minutes).
  2. Meanwhile, melt 20gm butter in a small saucepan, add shallot and garlic, sauté until tender (2-3 minutes), transfer to a bowl and combine with cheeses, herbs, rind and half the egg. Season to taste then spread in an even layer over pastry, leaving a 3cm border.
  3. Melt remaining butter in a small saucepan and add 1 tsp grated nutmeg, remove from heat and season to taste.
  4. Scatter mushrooms over ricotta mixture, drizzle with butter mixture, then fold in pastry edges, pleating as you go.
  5. Brush edges with remaining egg and bake until crisp and golden. The original recipe calls for 20 – 25 mins cooking time but it took me close to 40 mins, so try it out first, make use the pastry is cooked all the way through.
  6. Serve hot.

Buon Appetito!

This recipe is from the August 2010 issue of Australian Gourmet Traveller.

Baking, Mushroom Ricotta Galette

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