So yes, I think it should work to use prepared pie crusts instead - the one thing I have tended to find with bought crusts using them for pies is they tend to shrink a little more than homemade crusts, or maybe that is just me, so I would make sure you don't over-fill and leave a decent overlap of pastry folded over the filling so if it does shrink a little, it shouldn't be an issue with leaking filling. As for the ricotta, so I'd skip the ricotta that would be in the dough, but you actually use some spread over the pastry before adding the mushrooms, so still do that (this both adds a little flavor and helps prevent any mushroom juices making the pastry wet). Hope they work out well, and glad you dound the site, look forward to seeing what you make next!
]]>Glad it worked well for you!
]]>So glad to hear you enjoyed! And yes, it's definitely one of those things you can change up the cheese a little (especially on top, as you say), and I can see some added spinach working well, too.
]]>Yes, you could, though the pastry will have a bit more of a dense texture to it, which is why I used the pastry flour. If you don't have whole wheat pastry flour, I'd suggest maybe 1/3 to 1/2 regular whole wheat and the rest all purpose/plain to be a little less dense. Hope you enjoy!
]]>I'm so glad you enjoyed! It's one of my favorites as well.
]]>So glad to hear you enjoyed - I can imagine the sherry works well too as it pairs well with mushrooms.
]]>It does indeed, and pairs so well.
]]>I'm sure you'd like it, it's such a delicious combination.
]]>Thank you, they work so well together. Enjoy!
]]>Savory galettes can be so tasty too and I loved this combination.
]]>Thanks, enjoy!
]]>Thank you, it's delicious.
]]>Thank you, it's definitely great that you don't have to be neat, and tasty too!
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