(serves 6-8)

INGREDIENTS

500g (8) portabello mushrooms (cut into 1cm slices)

500g (24-28) white button mushrooms (halved or quartered*)

500g (28-32) swiss browns (thickly sliced)

125ml (½ cup) olive oil

4 tbsp (¼ cup) lemon thyme (finely chopped)

Maldon sea salt & freshly ground black pepper

550g puff pastry

125g (½ cup) cream cheese

20g (4 tbsp) parmesan (finely grated)

1 egg (lightly beaten)

15ml (1 tbsp) lemon juice

zest of 1 lemon

3 spring onions (roughly chopped)

shaved parmesan to garnish (optional)

METHOD

Pre-heat oven to 210ºC.

Toss mushrooms in olive oil and thyme.  Sprinkle generously with salt and pepper.  Place on a low sided baking tray and roast for 8-10 minutes until cooked.  Drain the cooking juices (discard or save for another use) and cool mushrooms.  Taste for seasoning.

Roll out pastry to a 45cm-47cm round.

Using a wooden spoon combine cream cheese, parmesan, egg, lemon juice, zest and spring onions.  Spread onto the centre of the pastry leaving an 8cm border.  Pile roasted mushrooms on top of the cream cheese mixture.

Whisk an extra egg white with a fork.  Brush egg white around the border of pastry and fold pastry, pleating as you go, to partially cover the mushrooms.

Rest the galette for 30 minutes in the refrigerator.

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 sprinkle with shaved parmesan and serve with a green salad.

Note: * if mushrooms are very small you may only need to halve them.