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Mushroom, ricotta & leek galetteFeatured

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.


For 2

You will need...

  • 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

Mushroom, ricotta & leek galette Method

  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.
  2. 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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