Buckwheat galette filled with mushrooms, ricotta, lemon zest and spring green herbs - Gluten-Free He

Ingredients

• 250 g buckwheat flour
• 125 g cold unsalted butter (cubed)
• 4 tbsp ice cold water
• 1 tsp dried mixed herbs or thyme
• ½ tsp sea salt
• ¼ tsp Salt and freshly ground black pepper
• 700 g M&S Organic Chestnut mushrooms, roughly sliced
• 1 tsp dried mixed herbs of thyme
• 2 tbsp unsalted butter
• 1 tbsp olive oli
• 1 shallot (finely chopped)
• 3 garlic cloves (finely grated or finely chopped, divided)
• 250 g ricotta or goat’s cheese
• 30 g finely grated hard cheese like Caerphilly, cheddar, gruyere, Parmesan
• ½ tsp lemon zest
• 2 handfuls chopped soft herbs like parsley/dill or tarragon/wild garlic
• 1 small free-range egg (beaten to egg wash the pastry before baking)