1/2 x 375 g (12 oz) sheet of ready-rolled shortcrust pastry
125 g (4 oz) ricotta cheese
1 tablespoon sun-dried tomato paste
beaten egg, to glaze
50 g (2 oz) grated Manchego cheese
salt and pepper
Heat the butter in a frying pan, add the garlic and mushrooms and cook for 3–5 minutes, stirring, until browned. Add the parsley and thyme and season. Remove from the heat.
Place the pastry on a baking sheet. Mix together the ricotta and tomato paste and spread over the pastry, leaving a 2.5 cm (1 inch) border around the edge. Top with the mushroom mixture.
Brush the border with a little beaten egg. Fold the border up over the edge of the filling, loosely scrunching or folding it as you go round. Brush the pastry with beaten egg and sprinkle the Manchego over the filling and pastry.
Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 15 minutes until the pastry is golden.