Wild Mushroom Galette

Louiie Victa
Louiie Victa
December 21, 2020
A galette is essentially a pie that is baked without a pan. It’s not quite a tart, because the sides are pleated, forming a “crust”. This Wild Mushroom Galette is a savory dish made with mixed mushrooms. Feel free to use whatever combination you like. We Sous Vide the mushrooms first to get rid of excess moisture, which will make your bottom crust soggy. It looks like a pizza, but with a buttery, flaky crust and a layer of creamy ricotta cheese. Baking this dish in the Anova Precision Oven is fun, easy, and yields fantastic results. This recipe is ideal for a weeknight meatless meal or as a brunch course.
Prep Time
Cook Time
Wild Mushroom Galette
4 (1)
1.5 lb
Mixed mushrooms, use whatever mushrooms you want
2 cups
Ricotta, drained
Thyme sprigs
Rosemary sprigs
Salt and pepper to taste
2 Tbsp
Olive oil
2 cups
AP Flour
2 Tbsp
Kosher salt
1 Tbsp
Granulated sugar
6 oz
Cold butter cubes
¼ cup
Ice water (or more)

1. Assemble puff pastry

Stir together flour, salt, and sugar in a medium bowl. Using a food processor or a pastry cutter, cut in chilled cubed butter until butter resembles small peas. Add 1/4 cup ice water. Process. Stir in up to 1/4 cup more ice water, 1 tablespoon at a time, just until dough comes together. Shape dough into a disk, and wrap tightly in plastic wrap. Chill at least 2 hours or up to 3 days.
Assemble puff pastry

2. Preheat Oven

Preheat Oven to 185F 100% steam sous vide mode.
Sous Vide Mode: On
Steam: 100%
Temp: 185°F
Heat: Rear

3. Prep mushrooms

In a small bowl or a sheet pan, tear the mushrooms. Tearing mushrooms preserves the muscle-like fibers and provides a much better texture on cooking. Season with salt, pepper and herb sprigs. Drizzle olive oil and toss until all ingredients are well combined.
Prep mushrooms

4. Sous Vide Mushrooms

Sous Vide the mushrooms at 185F for 30 minutes. This method helps release some of the moisture which prevents your galette from being soggy. Remove from oven when done. Discard herb sprigs and let cool for about 15 minutes.
Sous Vide Mushrooms
Sous Vide Mode: On
Steam: 100%
Temp: 185°F
Heat: Rear
00:30 Timer

5. Preheat Oven for Galette

Preheat Oven to 350F, 0% steam.
Sous Vide Mode: Off
Steam: Off
Temp: 350°F
Heat: Rear

6. Assemble galette

On a large piece of parchment, roll out puff pastry into a 15 inch circle using a dusting of flour as needed. Season Ricotta cheese to taste with salt and pepper. Mix thoroughly. Spread Ricotta on top, leaving about a 2 inch margin around the sides. Layer roasted mushrooms over ricotta; sprinkle with chopped thyme, rosemary, and sage.
Assemble galette

7. Fold crust and brush with egg wash

Fold edges of dough up over filling, pleating every 2 inches. Lightly brush edges of dough with beaten egg. Transfer parchment onto a sheet pan.
Fold crust and brush with egg wash

8. Bake galette

Bake in Oven at 350°F until crust is golden brown, 30 to 45 minutes.
Bake galette
Sous Vide Mode: Off
Steam: Off
Temp: 350°F
Heat: Rear
00:45 Timer

9. Remove from oven and serve

Remove from oven, and transfer to a wire rack to cool 10 minutes. Serve warm or at room temperature.
Remove from oven and serve
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