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Mushroom galette

Australian Gourmet Traveller recipe for mushroom galette.
Mushroom galette

Mushroom galette

Ben Dearnley
4
20M
20M
40M

Ingredients

Roast mushrooms

Method

Main

1.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.
2.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).
3. 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.

Drink Suggestion: Amontillado sherry. Drink suggestion by Max Allen

Notes

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