Portabello, Thyme and Goat's Cheese Picnic Galette

Method

1. Meanwhile, melt half the butter in a small saucepan. Add the onion and garlic and sauté until tender (2-3 minutes). Remove from pan and set aside.
2. Melt remaining butter in the pan and sauté the mushrooms for 2-3 minutes until soft. Drain off any juice and set aside.
3. Combine the onion and garlic mixture with 80g of the goat’s cheese, ricotta, thyme, basil, rind, and half the beaten egg. Season to taste then spread in an even layer over the pastry, leaving a 3cm border.
4. Place mushrooms over goat’s cheese mixture and spread evenly. Drizzle with a dash of oil and fold in pastry edges. Brush edges with remaining egg and bake for 20-25 minutes or until crisp and golden.
5. Serve warm sprinkled with remaining goat’s cheese and extra basil if you wish.
6. Blend the flour, salt and butter in a food processor until it resembles breadcrumbs. Add the iced water and pulse until it just comes together.
7. Knead gently using the heel of your hand to form a dough. Wrap in cling film (or covered bowl) and refrigerate at least 30 minutes.
8. Preheat oven to 200°C. Roll out pastry on a lightly floured surface to 3mm thick. Cut out a 30cm diameter round and place on a lined oven tray. Refrigerate for another 15 minutes.