Ingredients

• 2 sheets frozen shortcrust pastry, thawed
• 1 tablespoon olive oil
• 50g butter
• 1 onion, finely chopped
• 2 cloves garlic, crushed
• 200g button mushrooms, thickly sliced
• 200g Swiss brown mushrooms, thickly sliced
• 1/2 cup flat-leaf parsley, finely chopped
• 2 eggs, plus 1 extra, lightly beaten, for eggwash
• 25g (1/3 cup) finely grated parmesan
• 250ml (1 cup) pouring cream
• 240g (1 cup) firm fresh ricotta (see note)
• Baby watercress salad (optional), to serve

Method

• Step 1 Preheat oven to 200C and grease pan. Cut 1 pastry sheet in half, place halves on either side of remaining sheet and press to join. Roll joined pastry between two sheets of baking paper until large enough to fit pan. Press into pan and trim edges. Freeze for 15 minutes.
• Step 2 Meanwhile, heat oil and butter in a large frying pan over high heat. Add onion and garlic, and cook, stirring, for 3 minutes or until softened. Add mushrooms and cook, stirring occasionally, for 5 minutes or until browned. Stir in parsley.

• Step 3 Line pastry shell with baking paper and fill with dried beans or rice. Bake for 12 minutes, then remove paper and beans. Brush with eggwash and bake for a further 5 minutes or until dry.
• Step 4 Drain mushrooms, spoon into pastry shell and scatter over parmesan. Whisk cream and eggs in a jug and season with salt and pepper. Pour cream mixture into pastry shell, then crumble in ricotta.
• Step 5 Place pan on an oven tray and bake for 20 minutes or until filling is light golden and just set. Stand for 10 minutes, then cut into wedges and serve with watercress salad, if using.