Sift flour for the dough. Baking soda stir in brine. Egg whisk, to leave a little for greasing the pie.
Pour the flour into a large bowl. Mix the liquid components and pour into the flour.
Knead the dough and send it to the cold.
For the filling, cut the light part of the leek into half rings. Mushrooms cut into thin plates.
Put out the mushrooms under the lid until the juice evaporates (10-15 minutes). Add the soy sauce, which will easily replace the salt and accentuate the flavor of the mushrooms.
Put out onions on a small amount of vegetable oil until soft (5-7 minutes).
Add salt to ricotta and mix with egg. Grate the hard cheese on a coarse grater.
Roll out the dough to a diameter of 30 cm, trying to make the edges thinner. Further, the cake can be formed directly on the parchment (the galette assumes a free form). I made a cake in a silicone mold with a diameter of 24 cm.
Move the dough into the mold and put layers of filling: ricotta, onion, mushrooms, cheese. The edges of the dough to fold on the filling, forming "folds". Grease the rim with egg and bake at 150 degrees 30-40 minutes until ready.
Pie to shift on a dish and (optionally) still warm to decorate. To do this, I lightly wet the dried maple leaf, put it on the cheese middle and sprinkled around with a sweet wig.