Precision® Cookers Precision® Oven Accessories Recipes

Wild Mushroom Galette

Name: Wild Mushroom Galette
Prep time: 120 min
Cook time: 45 min
Total time: 165 min
Ingredients: 1.5 lb of Mixed mushrooms, use whatever mushrooms you want; 2 cups of Ricotta, drained; 0 of Thyme sprigs; 0 of Rosemary sprigs; 0 of Sage; 0 of Salt and pepper to taste; 2 Tbsp of Olive oil; 2 cups of AP Flour; 2 Tbsp of Kosher salt; 1 Tbsp of Granulated sugar; 6 oz of Cold butter cubes; 0.25 cup of Ice water (or more)

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.

Serves

Prep Time

02:00

Cook Time

00:45

4 (1)

Ingredients

1.5 lb

Mixed mushrooms, use whatever mushrooms you want

2 cups

Ricotta, drained

Thyme sprigs

Rosemary sprigs

Sage

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)

Steps

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.

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.

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 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.

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.

8. Bake galette

Bake in Oven at 350°F until crust is golden brown, 30 to 45 minutes.

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.