Convection-Baked Wild Mushroom Galette

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.)

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.

Transfer to the oven and cook until tender, 30 minutes. Remove and discard herb sprigs and let cool for 15 minutes.

In a medium bowl, season the ricotta with salt and pepper to taste. On a large piece of parchment or a silicone baking mat, 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.

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.

Transfer to the oven and bake until the crust is golden brown, 30 to 45 minutes.

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.