![Wild Mushroom Galette Recipe](https://cdn.statically.io/img/www.foodandwine.com/thmb/pV5xUxP_i2pFnPPX9G7r0y5O7lc=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/wild-mushroom-galette-FT-RECIPE0320-2000-e2e1ff5e1f8547ed83d5117c6812aac9.jpg)
Ingredients
DOUGH
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2 cups all-purpose flour (about 8 1/2 ounces), plus more for dusting surface
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2 tablespoons kosher salt
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1 tablespoon granulated sugar
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3/4 cup unsalted butter (6 ounces), chilled and cut into 1/2-inch pieces
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1/4 to 1/2 cup ice water, divided
FILLING
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1 1/2 pounds wild mushrooms, torn into 2-inch pieces
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2 tablespoons olive oil
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6 thyme sprigs plus 3/4 tablespoon chopped fresh thyme leaves, divided
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4 rosemary sprigs plus 3/4 tablespoon chopped fresh rosemary leaves, divided
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2 sage sprigs plus 3/4 tablespoon chopped fresh sage leaves, divided
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1 3/4 tablespoons kosher salt, divided
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1/2 tablespoon black pepper, divided
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2 cups (1 pound) whole-milk ricotta (such as Galbani), drained overnight
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1 large egg, beaten
Directions
Make the dough
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Stir together flour, salt, and sugar in a medium bowl. Using a pastry cutter, cut in chilled cubed butter until butter resembles small peas. Using a fork, stir in 1/4 cup ice water. 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.
Make the filling
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Preheat oven to 400°F. Toss together mushrooms, olive oil, herb sprigs, 1 1/4 teaspoons salt, and 1/4 teaspoon pepper on a rimmed baking sheet; spread into an even layer. Bake in preheated oven until mushrooms are just tender, about 20 minutes. Discard herb sprigs; set mushrooms aside to cool to room temperature, about 15 minutes.
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Reduce oven temperature to 325°F. Unwrap dough, and turn dough out onto a lightly floured surface. Roll into a 15-inch circle, about 1/4 inch thick. Stir together drained ricotta, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper. Spread ricotta mixture on dough, leaving a 2-inch border. Layer roasted mushrooms over ricotta; sprinkle with chopped thyme, rosemary, and sage. Fold edges of dough up over filling, pleating every 2 inches. Lightly brush edges of dough with beaten egg.
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Bake at 325°F until crust is golden brown, 50 minutes to 1 hour. Remove from oven, and transfer to a wire rack to cool 10 minutes. Serve warm or at room temperature.
Make Ahead
Dough can chilled for up to 3 days or frozen for up to 1 month (thaw in the fridge overnight).
Suggested Pairing
Peppery, medium-bodied Israeli red.