Ingredients
For the galette dough:
- 240 g all-purpose flour or white spelt flour (Type 1050)
- 1 teaspoon fine sea salt
- 170 g chilled unsalted butter, cubed
- 1 tablespoon apple cider vinegar (unfiltered)
- 60 ml cold water
For the filling:
- 2 tablespoons olive oil
- 450 g mixed mushrooms (such as cremini, shiitake, and king oyster), sliced
- 2 shallots, finely chopped
- 2 cloves garlic, minced
- 60 ml dry white wine, optional
- Salt and freshly ground black pepper, to taste
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
To assemble:
- 100 g ricotta
- 100 g grated Gruyère cheese
- 1 egg, beaten for egg wash
To serve (optional):
- few fresh thyme sprigs, for garnish
Instructions
Prepare the galette dough:
- Pulse the flour and salt in a food processor to combine. Add the cubed butter and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining.
- Transfer mixture to a large bowl. TIP: Alternatively use a pastry cutter or fork to cut the butter into the flour.
- Combine vinegar and water, and drizzle a little over the flour-butter mixture. Mix using a fork, adding more water by the tablespoonful, as needed, just until a shaggy dough comes together. Lightly knead until no dry spots remain (be careful not to overwork). Form into a ball, then flatten into a thick disk. Wrap in plastic and chill for at least 2 hours (or overnight).
Prepare the Filling:
- In a large skillet, heat the olive oil over medium heat. Add the shallot and garlic, cooking until softened. (3-5 minutes). Add the mushrooms, increase heat slightly and sauté until they are golden brown and tender (8-10 minutes).
- Pour in the white wine (if using) and allow the mixture to simmer until the liquid has reduced.
- Season with salt, pepper, and thyme. Remove from heat and allow mixture to come to room temperature before assembling the galette.
Assemble the Galette:
- Preheat the oven to 400°F / 200°C (180°C fan-assisted) and line a baking sheet with parchment paper.
- Remove the dough from the fridge and on a lightly floured surface, roll out the dough into a large circle (about Ø30 cm and about 3mm thick). TIP: If the dough has hardened too much, allow it to sit at room temperature for 10 minutes before proceeding with rolling it out.
- Transfer to the prepared baking sheet. Spread ricotta over the base of the dough, leaving a 3-4 cm border. Top the ricotta layer evenly with the mushroom mixture. Scatter grated cheese over top.
- Bring edges of dough up and over the filling, overlapping as needed; brush the pastry with the egg wash.
- Bake galette, rotating once halfway through, until crust is a deep golden brown and cooked through, 30-35 minutes. Let cool slightly on baking sheet.
- Garnish with fresh thyme leaves, as desired. Serve hot, warm, or at room temperature. Enjoy!
Nutrition
Notes
- Do Ahead: Dough can be made 2 days ahead. Keep chilled.
- Leftovers: store fully cooled leftovers in the fridge in a tightly-closed container for up to 3 days. To reheat, use the oven at 350°F/175°C until warmed through.