(serves 6-8)

I will make this pie for Easter Sunday supper and serve with Summer Vegetable Salad. It will go perfectly with pinot noir.

INGREDIENTS

500g (8) Portobello mushrooms (thickly sliced)

500g (28-32) Swiss brown mushrooms (thickly sliced)

500g (24-28) white small button mushrooms (halved)

125ml (1/2 cup) olive oil

4 tbsp (1/4 cup) finely chopped lemon thyme leaves

flaky sea salt & freshly ground black pepper

flour for rolling pastry

550g puff pastry (the most buttery version you can buy)

125g (1/2 cup) cream cheese (diced)

20g (4 tbsp) finely grated Parmesan

1 egg (lightly beaten)

15ml (1 tbsp) lemon juice

finely grated zest of 1 lemon

3 spring onions (white parts roughly chopped)

1 egg (separated)

shaved Parmesan to garnish (optional)

METHOD

Pre-heat oven to 210ºC.
Toss mushrooms in olive oil and thyme. Sprinkle generously with salt and pepper and place on a low sided baking tray. Place in oven and roast for 8-10 minutes until mushrooms are soft and juicy. Drain the cooking juices (discard or save for another use) and cool mushrooms. Taste for seasoning.
Very lightly sprinkle flour onto pastry bench and roll out pastry to a 45cm-47cm round. Place round onto a low sided baking tray and place into refrigerator for at least 30 minutes.
Place cream cheese, Parmesan, egg, lemon juice, zest and spring onions into a bowl and using a wooden spoon combine. Add salt and pepper to taste.
Spread cream cheese mixture onto the centre of the pastry round leaving an 8cm border. Pile roasted mushrooms on top of the cream cheese mixture.
Place egg white in a bowl and loosen with a fork. Brush egg white around pastry border and fold pastry, pleating as you go, to partially cover the mushrooms.
Rest pie for 30 minutes in the refrigerator, or overnight.
Whisk the egg yolk with a tablespoon of water to make an egg wash. Brush outside of the galette with egg wash and bake for 25-30 minutes until cooked and golden brown.
Serve hot, warm or cold. If you wish garnish with shaved Parmesan.
Toss mushrooms in olive oil and thyme. Sprinkle generously with salt and pepper and place on a low sided baking tray. Place in oven and roast for 8-10 minutes until mushrooms are soft and juicy. Drain the cooking juices (discard or save for another use) and cool mushrooms. Taste for seasoning.
Very lightly sprinkle flour onto pastry bench and roll out pastry to a 45cm-47cm round. Place round onto a low sided baking tray and place into refrigerator for at least 30 minutes.
Place cream cheese, Parmesan, egg, lemon juice, zest and spring onions into a bowl and using a wooden spoon combine. Add salt and pepper to taste.
Spread cream cheese mixture onto the centre of the pastry round leaving an 8cm border. Pile roasted mushrooms on top of the cream cheese mixture.
Place egg white in a bowl and loosen with a fork. Brush egg white around pastry border and fold pastry, pleating as you go, to partially cover the mushrooms.
Rest pie for 30 minutes in the refrigerator, or overnight.
Whisk the egg yolk with a tablespoon of water to make an egg wash. Brush outside of the galette with egg wash and bake for 25-30 minutes until cooked and golden brown.
Serve hot, warm or cold. If you wish garnish with shaved Parmesan.

MACAROON TOPPING

MACAROON TOPPING

Description

INGREDIENTS

METHOD

Related products