Mushroom & Ricotta Galette


avoury galettes are so satisfying and hearty especially when you combine the meaty taste of mushrooms. An eggless quiche you could compare it to but much more forgiving with its rough pastry cracks and artisan edges. It can also be filled with whatever you like, just make sure there isn’t anything too wet inside. Roasted kale or peppers as a suggestion or experiment with a multitude of cheeses.

I made a ‘quick flaky pastry’ which I just love as its so short and crumbly but if you don’t want the hassle feel free to swap in a puff pastry here and save some time.

Galette can also slyly and traditionally be made sweet filled with almond frangipane. See here for a traditional French “galette des rois” with cinnamon ice cream.

Serves 4  –  serve with a lovely crisp salad dressed with a Dijon and lemon dressing!


  • 250g plain flour
  • 125g cold butter, cubed
  • Cold water

You can also use ready made puff pastry if you like, a 500g block.


  • 500g mixed mushrooms (I used about 300 chestnut and 200g mixed wild) chopped roughly
  • 2 small leeks, finely chopped
  • 25g butter
  • 180g ricotta cheese
  • 1 lemon
  • 100g blue cheese (or cheddar, goats cheese, brie, use whatever you like)
  • 2-3 large garlic cloves, crushed
  • 1 handful thyme, leaves picked
  • Sprig rosemary, leaves picked
  • Handful flat leaf parsley, chopped finely
  • 1 egg, beaten
  1. Start by making the pastry. Combine the flour, salt and pepper and the cubed cold butter in a food processor and process until you get a fine breadcrumb like texture (you can also rub it by hand). With the motor running, add a tablespoon of cold water adding enough very carefully until the dough just comes together but isn’t sticky (about 2-3 tbsp). Tip it out onto a floured surface and combine the last bit with your hands to form a nice dough ball. Wrap and chill for 30 minutes at least in the fridge.
  2. Heat half the butter in a frying pan and add a tbsp of olive oil. When just hot and starting to sizzle, add the chopped mushrooms and cook gently until they begin to brown and they loose their water. This can take about 8 minutes. Don’t be tempted to crowd the pan with mushrooms, do it in 2 batches if needed. If using wild and more delicate mushrooms, add these at the end as they take less time.
  3. Once starting to turn golden, add the crushed garlic cloves and the chopped thyme and rosemary and stir to combine for a few minutes to cook the garlic. Remove from the heat and set aside.
  4. In the same pan, add the rest of the butter and sweat the leek gently on a low heat until soft, silky and just beginning to caramelise. Season and remove from the heat and stir in all but a handful of the parsley.
  5. Heat the oven to 190 and pop in a baking tray to preheat. Remove your chosen pastry from the fridge.
  6. Roll the pastry into a rough circle (about 14 inches) – don’t worry too much at getting it perfectly round but good enough. It should be about the thickness of a pound coin. Place it onto a sheet of baking parchment while you fill.
  7. Spread your ricotta cheese nicely on the base of the pastry, leaving a good 2 inch rim clear, like a pizza. Season and grate the zest of the lemon on top of the ricotta.
  8. Top with the leeks spreading evenly.
  9. Top with the garlic mushrooms. Finally, crumble or grate over your cheese of choice as liberally as you like.
  10. Brush the 2 inch rim of the pastry with beaten egg and then gently fold over the edges to partly cover the filling. Press down any pastry that overlaps. Coat the rest of the pastry in the beaten egg.
  11. Remove the hot baking tray from the oven carefully. Next very carefully slide your parchment with you galette on top. You can do this easiest from the edge of your counter. The hot tray should help the base cook evenly so its nice and crisp. Bake for about 25 minutes or until golden and smelling wonderful checking after 20 if needed.
  12. Remove from the oven and let it cool for 5 minutes or so before scattering over the rest of the parsley and serve.