Roasted Mushroom and Lemon Thyme Pie

  • Roasted Mushroom and Lemon Thyme Pie

Roasted Mushroom and Lemon Thyme Pie

Description

(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.