Mushroom & Gruyère Galette - Cuisine Magazine - From New Zealand to the World
Delight in a Mushroom & Gruyère Galette, perfect for any meal. Served straight from New Zealand, this recipe is both comforting and gourmet. Perfect for sharing!
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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
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