Portobello Mushroom Galette with Spelt Pastry Recipe - Great British Chefs
The recipe for a portobello mushroom galette has a creamy, lemony, ricotta base, extra nuttiness from the spelt pastry and a sweet-and-salty layer of caramelised onions.
Ingredients
- 175g of butter, cold and cubed
- 300g of Doves Farm Organic White Spelt Flour
- 1 pinch of salt
- 2 medium eggs
- 1 dash of oil
- 2 onions, finely sliced
- 500g of portobello mushroom, sliced
- 3 garlic cloves, grated to a fine paste
- 250g of ricotta
- lemon zest, 1 lemon's worth
- 1 sprig of thyme, leaves pickled
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