Mushroom galette | Gourmet Traveller

Ingredients

• 375 gm sheet butter puff pastry (see note)
• 300 gm ricotta
• 1 egg
• ¼ cup each (loosely packed) tarragon and flat-leaf parsley
• 2 tsp thyme
• 1 lemon, finely grated rind only
• To serve: chervil sprigs, coarsely torn flat-leaf parsley and frisée leaves
• Roast mushrooms
• 300 gm mixed mushrooms, such as Swiss brown, shiitake or pine, coarsely torn
• 50 ml extra-virgin olive oil
• 30 ml red wine vinegar
• 1 garlic clove, finely chopped