- 1 roll of puff pastry
- 1/3 cup ricotta cheese
- 750g Mix of portabellini and white button mushrooms, cut into thick slices
- 125 ml onion marmalade made with 1 medium onion, 1 tsp sweet mustard and 2,5 ml crushed coriander seeds
- 120g gruyere cheese, shredded
- parmesan cheese, for grating as a garnish
- pinch of salt and freshly ground pepper
- pinch of nutmeg
- 1 egg, separated into white and yolk
- olive oil
- 1 sprig of thyme
- Preheat the oven to 200°C. To a pan, add about a tablespoon of olive oil. Warm over medium heat and once hot, add in the onion slices. Add mustard and coriander seeds after few minutes. Cook until the onions begin to become golden along the edges and caramelize.
- Add the mushroom slices to the pan and cook for another few minutes until the mushrooms are tender. Turn off the heat and temporarily set the pan aside.
- Unroll the puff pastry onto a baking sheet or in a round pie dish. Brush the egg white over most of the pie crust, leaving about a 1 cm perimeter bare. Let the crust rest for a minute for the egg white to slightly dry.
- Spread the ricotta cheese all over the area covered with the egg white. Use a zester to finely grate a little bit of parmesan cheese as a slight garnish over all the ricotta cheese. Add a small pinch of salt and freshly ground pepper, over the cheese.
- Distribute the mushroom-onion mixture all over the ricotta cheese, then top that with the shredded gruyere. Add the thyme leaves all over the top.
- Fold the edges of the pie crust over the mushroom filling, all along the edges. Brush the egg yolk over the pastry, then top the pastry with some of the finely grated parmesan.
- Bake the galette for 20-30 minutes.
- Let the galette rest for 10 minutes before serving with Elgin Vintners Merlot.