Ingredients For the gougere Pastry:
1 cup water
90 g butter
1 cup plain flour
165 g button mushrooms, sliced
3 eggs, lightly beaten
½ cup thickened cream
155 g sour cream
1 tbsp flour
125 g grated cheese
Pinch of ground nutmeg
1 tbsp parsley, chopped
For the peaches 2 yellow freestone peaches
2 short cut bacon rashers
½ cup ricotta cheese
1 tbsp Parmesan cheese, grated
1 tbsp garlic chives, chopped
1 tbsp French dressing
Method For the mushroom gougere
To make the pastry, put the water and butter in a saucepan, cover and cook until the butter melts, and it JUST boils.
Take the pan off the heat and add all the flour.
Put back on the heat, and stir with a wooden spoon over a very low heat until this forms into a ball and pulls away from the sides of the pan (this only takes a minute or so). Leave to cool slightly.
Add the eggs, one at a time, beating well after each egg, until the mixture is smooth and somewhat glossy.
Preheat the oven to 180° and grease or spray a 23 cm ovenproof dish.
Spread the pastry mixture in this dish, including the sides, and leave while you make the filling.
Put the mushrooms, three eggs, cream, sour cream, cheese, flour, parsley, nutmeg and some pepper to taste, in a bowl and mix.
Spoon this filling into the prepared pastry.
Bake for about 40 minutes or until it is firm.
For the peaches
Chop the bacon up and fry in a tiny bit of oil for about 5 minutes or until it starts to turn brown.
Peel the peaches if desired (I did not), and cut them in half and place on a serving plate.
In a medium bowl, combine the ricotta cheese, chives, bacon, Parmesan cheese and French dressing, and mix well.
Note for the French dressing I mixed a bit of oil with a bit of vinegar and mustard.
Divide this mixture onto each peach half.
Grill for a minute or so on a low heat.
Slice the mushroom gougere, and put on plates.
Add peach halves to each plate and serve.
Can be eaten cold also and lasts in the fridge for several days at least.