Mushroom, Ricotta and Parmesan Galette Recipe
Put together using a selection of ALDI’s everyday grocery range. Try our Mushroom, Ricotta and Parmesan Galette recipe today and enjoy!
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Cooking tools:
- Rolling pin
- Microplane
- Pastry brush
- Grater
- Chef's knife
- Baking sheet
- Parchment paper
- Mixing bowl
- Spatula
- Oven
- Refrigerator
Ingredients
- 2 sheets Elmsbury puff pastry, defrosted
- 400g Swiss brown mushrooms, thickly sliced
- 375g Emporium Selection smooth ricotta cheese
- 50g Westacre Dairy parmesan cheese, grated, plus extra for serving
- White Mill plain flour, for dusting work surface
- 2 tbsp Remano olive oil
- 1 Lodge Farms free range whole egg, beaten
- 1 extra Lodge Farms free range egg yolk, beaten
- 3 tsp chopped fresh thyme leaves
- Zest of 1 lemon
- Optional: crispy sage leaves
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