Chorizo, Ricotta, Mushroom & Thyme Galette

To make the pastry, combine the plain flour and sea salt in a bowl. Add the butter combine until it resembles bread crumbs. Add the water and gently mix until the pastry starts to form a ball. Turn out onto a floured board and very gently knead to bring the dough together

Roll the dough onto a piece of baking paper dusted with plain flour into a circle approximately 30cm in diameter, place on a tray and into the fridge for 15 minutes. Preheat the oven to 200℃.

Heat a frying pan over medium heat, add the olive oil and pan-fry the D’Orsogna Natural Chorizo until they start to turn golden brown, remove from the pan and set aside. Leaving the pan on the heat, add the butter, garlic and mushrooms, fry until golden brown, return the Chorizo to the pan and toss together with the mushrooms. Season with black pepper. Set aside.


In a large bowl, combine the ricotta, cheddar cheese, parsley and thyme, and season with sea salt and pepper. Mix well. Remove the pastry from the fridge, and spread an even layer of the ricotta mix on the base of the pastry keeping it 3 centimetres from the edge.

Place the cooked Chorizo and mushroom mixture evenly over the top of the ricotta, and sprinkle with a few thyme sprigs. Gently fold in the pastry edges, pleating as you go. Brush the pastry with the beaten egg and place it in the oven and cook until the pastry is golden brown.

Remove from the oven, allow to cool slightly before serving. Garnish with fresh thyme and serve on its own or with a fresh green salad and caramelised onion jam.