Mushroom Pie

Ingredients

1 sheet Puff Pastry
30g Butter, coarsely chopped
1 Onion, finely chopped
1 clove Garlic, finely chopped
200g Mezé Ricotta
50g Mezé Parmesan, coarsely grated
80g Mezé Provolone
2 tbsp each finely chopped thyme, oregano and flat-leaf parsley
Finely grated rind of 1 lemon
Juice of 1/2 lemon
1 Egg, lightly beaten
180g mixed Mushrooms,
thickly sliced

Preparing the spices

Preheat oven to 200C.

Roll out The Puff Pastry on a lightly floured surface to 3mm thick, roll out a rough oval shape, 40 x 30cm. Place on an oven tray lined with baking paper and refrigerate to rest for about 15 minutes.

Meanwhile, melt 20 gm butter in a small saucepan, add the onion and garlic, sauté until tender, transfer to a bowl and combine with cheeses, herbs, lemon rind and half the egg.

Season to taste then spread in an even layer over pastry, leaving a 3cm border.

Melt the remaining butter in a small saucepan, sauté the mushrooms briefly, remove from heat, then add lemon juice, season to taste.

Scatter mushrooms over ricotta mixture, drizzle with butter mixture, then fold in pastry edges, pleating as you go.

Brush edges with remaining egg and bake until crisp and golden (20-25 minutes).

Serve hot.