Wild Mushroom Galette

Louiie Victa
Louiie Victa
September 3, 2021
This wild mushroom galette is a savory, free-form pie made with ricotta cheese and whatever ‘shrooms you prefer. It looks like a pizza, but with a buttery, flaky crust. This recipe is ideal for a weeknight meatless dinner or for brunch. To ensure perfection, the mushrooms are first cooked using the Anova Precision Oven’s sous vide mode in order to concentrate flavor and get rid of excess moisture. The second cook stage makes use of the oven’s convection mode for an even bake.
Serves
6
Prep Time
02:00
Cook Time
00:45
Wild Mushroom Galette
4 (1)
44
Ingredients
2 cups
all-purpose flour
1 Tbsp
granulated sugar
Salt and freshly ground black pepper
6 oz (12 Tbsp)
cold butter, cut into small cubes
¼ cup
ice water, plus more if needed
1.5 lb
mixed wild mushrooms, torn by hand into bite-size pieces
2 Tbsp
extra-virgin olive oil
4 sprigs
fresh thyme, plus 1/2 teaspoon chopped
2 sprigs
fresh rosemary, plus 1/2 teaspoon chopped
6
fresh sage leaves, plus 1/2 teaspoon chopped
2 cups
ricotta, drained
1 large
egg, beaten with 1 tablespoon water
Steps

1. Make Pastry

Combine the flour, sugar, and 1 teaspoon salt in a food processor. Pulse to combine. Add the butter and pulse until the butter resembles small peas. With the processor running, drizzle in the water. Continue to pulse to form a dough. If needed, drizzle in additional water, 1 tablespoon at a time, until the dough comes together. Shape the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 2 hours or up to 3 days. (If refrigerating more than 2 hours, let the dough warm up a bit on the counter before attempting to roll in step 6.)
Make Pastry

2. Preheat Oven

Sous Vide Mode: On
Steam: 100%
Temp: 185°F
Heat: Rear

3. Prep Mushrooms

Spread the mushrooms out on a sheet pan. Toss with the olive oil, thyme sprigs, rosemary sprigs, and sage leaves. Season with salt and pepper.
Prep Mushrooms

4. Sous Vide

Transfer to the oven and cook until tender, 30 minutes. Remove and discard herb sprigs and let cool for 15 minutes.
Sous Vide
Sous Vide Mode: On
Steam: 100%
Temp: 185°F
Heat: Rear
00:30 Timer

5. Adjust Oven for Baking

Sous Vide Mode: Off
Steam: Off
Temp: 350°F
Heat: Rear

6. Assemble Galette

In a medium bowl, season the ricotta with salt and pepper to taste. On a large piece of parchment, roll out the pastry into a 15-inch circle. Dust with flour as needed. Spread the ricotta over the dough, leaving about a 2-inch margin around the sides. Top with the mushrooms and the chopped herbs.
Assemble Galette

7. Fold Crust

Fold the edges of the dough over the filling, pleating every 2 inches, as shown. Brush the edges of the dough with the egg-water mixture. Carefully transfer to a sheet pan.
Fold Crust

8. Bake

Transfer to the oven and bake until the crust is golden brown, 30 to 45 minutes.
Bake
Sous Vide Mode: Off
Steam: Off
Temp: 350°F
Heat: Rear
00:45 Timer

9. Cool and Serve

Let the galette cool on a wire rack for at least 10 minutes. Transfer to a cutting board, slice, and serve warm or at room temperature.
Cool and Serve
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