Ingredients
For the dough
- 200 g all-purpose flour
- 100 g unsalted butter cold and cut in cubes
- 1 tsp salt
- 1 tsp fresh rosemary leaves chopped
- 1 egg
- 1 tbsp water
For the filling
- 1 leek sliced. Don't use the dark green leaves for this but save them for stocks!
- 400 g mushrooms I used a mix of white button and portobello
- Butter and olive oil for cooking
- 30 g parmesan cheese thinly grated
- Salt and pepper to taste
To assemble
- 200 g ricotta
- 1 egg
- 1 tbsp water
Instructions
For the dough
- Mix the butter with the flour and salt. Pinch the cubes with your fingers to coat the flour with the fat from the butter. The end result should look like wet sand. If you have a food processor, do this on the food processor.
- Add the rest of the ingredients and mix them using a spatula. Once this is not helping anymore, knead with your fingers but only a bit since over-kneading will make it tough. If you have a food processor, add the ingredients and blitz until even.
- Cover and let rest in the fridge for at least 30min. If you keep it longer than that and it has hardened too much, let it come to room temperature before rolling out.
For the filling
- Preheat a pan to medium heat and add a bit of butter and olive oil. Add the leeks and cook until soft, sweet in smell and slightly golden. Reserve.
- Increase the heat to high and let the pan come to temperature. Add a bit of butter and oil and enough mushrooms to fill the base of the pan. Keep them still for two minutes and then flip them. Cook for another couple of minutes or until golden and reserve. Repeat this process with all the mushrooms.
- Let the mushrooms and leeks cool down and mix them together along with the parmesan cheese.
- Taste the filling and correct the level of salt and pepper.
To assemble
- Roll out the dough, trying to have it as round as possible on a flour-dusted surface. Take it to 2mm thick. Any thinner than that at it will break apart on handling, and if it's thicker, it would be too doughy.
- Transfer the dough onto the baking tray you'll use to cook it on. This is important! You won't be able to move it once the filling is in place.
- Break apart the ricotta and sprinkle it on the dough. Keep 4cm / 1.5in around the edge without covering.
- Lay the leek and mushrooms on top of the ricotta and move them around so they're flat. Remember to keep that edge clear of filling.
- Fold the edges towards the inside and paint them with the beaten egg and water.
- Cook in a preheated oven at 180°C / 350°F for 40min or until golden.
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