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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)
Watercress and pear salad (optional), to serve
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1st Keep
 lambertoswald
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