A simple but light and tasty vegetarian side to complement any main meal.
Freeform Mushroom & Ricotta Galette
Ingredients
Instructions
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Preheat oven to 220°C/410°F and line 2 oven trays with baking paper.
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Heat half the butter and oil in a large heavy-based frying pan over high heat. Add half the mushrooms and half the shallots, season. Cook, stirring only occasionally, until mushrooms are browned and golden, allowing them to catch slightly before stirring. Transfer to a bowl. Repeat with remaining butter, oil, mushrooms and shallots.
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Meanwhile, process cream cheese, 2 eggs and parmesan until smooth.
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Place 1 pastry sheet onto each oven tray and spread evenly with the cream cheese mixture leaving a 4cm/1.5” border around the edge in a circle shape. Top with mushroom mixture and chopped parsley. Brush the border with the extra lightly beaten egg.
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Turn in the border of the pastry partially over the mixture, folding in the corners to form a rounded shape. Brush pastry rim with a little more egg. Sprinkle crumbled ricotta and thyme over the filling.
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Bake tarts for 15 minutes or until pastry is golden and puffed. Serve topped with spoonsful of smooth ricotta, salt and pepper and parsley sprigs.
Note
Works well to have completely prepared, stored covered in refrigerator ready for oven when the meal is nearly ready. Cuts well into wedges with scissors once cooked and leftovers are fine reheated in low oven or even microwave. This could be taken to a barbecue ready cooked. Warm slightly if preferred or even tasty served room temperature.
User Reviews
This is absolutely delicious. I used homemade pastry and feta, didn’t bother about the ricotta at all. The recipe did two rectangle tarts like the one pictured – would easily serve 20 people.
Freezes well uncooked
Ive made this a few times from a food magazine before seeing it on El Gusto and its amazing! Really tasty and goes with various meats
So tasty! Freezes fine.
I couldn’t get garlic & herb cream cheese so just used plain cream cheese and added a crushed garlic clove and some chives.
so good and very easy. freezes very well.
Can this be cooked and frozen?
Yes, this will freeze well. Just thaw, reheat in a warm oven and then add the ricotta.
Very tasty would definitely make it again
We tried this our for our break yesterday – prepared Sat afternoon & was fine on Lordsday, cooked about 20mins prior to serving. Used crumbled fetta on top instead of ricotta. Try using your oven setting with bottom element on to crisp the pastry bottom. Was great hit with the mushroom lovers in the company. Very tasty, thankyou.
How long can this be left in the fridge before cooking? overnight?
This can be left in the fridge for a couple of hours before cooking.
Very tasty! 👌
My egg and cheese mixture was quite runny. Is this what it’s supposed to be like? Not really spreadable like the recipe says.
This mixture shouldn’t be runny. Use a thick cream cheese, such as Philadelphia, and avoid overwhipping, as that can make it too soft.