Mushroom & Gruyère Galette - Cuisine Magazine - From New Zealand to the World

Ingredients

• 1 quantity rough puff pastry ( see recipe )
• 70g butter
• 500g mixed mushrooms, sliced (I used portobellos, button and Swiss brown)
• 5 cloves garlic, finely chopped
• 200g ricotta
• 80g gruyère, grated
• 1 teaspoon flaky salt
• ½ teaspoon freshly ground black pepper
• 25ml truffle oil, plus extra for serving
• 10g parsley, finely chopped, plus a handful of whole leaves for garnish
• 1 egg, beaten for egg wash