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
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
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.
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