Mushroom, Ricotta & Leek Galette

Mushroom, Ricotta

This stunning rustic pie is wonderful addition to your tea table, but can also be served as a light meal main course with a green side salad.

Ingredients: (serves 2)

45 ml (3 tablespoons) olive oil

500 g mixed mushrooms (brown, portabellini, button)

3 sprigs thyme, woody stalks discarded

salt& pepper

500 g short crust pastry, thawed

250 g ricotta cheese

1/3 cup finely grated parmesan cheese

1 tablespoon lemon rind

2 leeks, thinly sliced


  1. In a large wide pan, heat the oil and fry the mushrooms & thyme until the mushrooms and golden and soft. Season with salt & pepper and set aside.

On a large baking sheet lined with non-stick baking paper, unroll the pastry. Spread the base with ricotta, leaving a 5 cm border on the sides. Cover with parmesan cheese and lemon ride, then arrange the fried mushrooms and sliced leeks on top. Fold the edges over to form a rustic pie (oval or round or whatever shape you prefer). Bake in a preheated oven at 200 C for 25-30 minutes or golden brown and cooked. Slice and serve hot.