Easy-peasy but gorgeous and glamours, that’s Mushroom, Ricotta & Leek Galette https://bit.ly/2IxBFlb. Turn it out in minutes for an impressive brunch, lunch or other celebration. #mushroomsforlunch #easycooking #easyeating #mushroomswitheverything #mushroomrecipes #weekendfood #supernutrition #shortcuts #comfortfood #travelwithyourtastebuds #flexitarian #umami #relaxedeating #plantbased #mushroomsnack #easyentertaining #lifeisgood #immunebooster #nourish #eatwell #healthy #dinnerforone #affordable #celebrate #vegetarian #brunch #leeks #ricotta #pie
Mushroom, Ricotta & Leek Galette
Serves 2
Ingredients
45ml (3 tbsp) olive oil
500g mixed mushrooms (Brown, Portabellini, Button)
3 sprigs thyme, woody stalks discarded
salt and pepper
500g shortcrust pastry, thawed
250g ricotta cheese
⅓ cup finely grated parmesan cheese
1 tbsp lemon rind
2 leeks, thinly sliced
Method
1 In a large wide pan, heat the oil and fry the mushrooms and thyme until the mushrooms are golden and soft. Season with salt and 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 5cm 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).
3 Bake in a preheated oven at 200°C for 25-30 minutes or golden brown and cooked. Slice and serve hot with a green salad.