Mushroom Ricotta Galette

galette-close-up

Strudel My dad was visiting a few weeks back, and when he learned that I didn’t have a pastry ring, he was horrified – just horrified – that I was missing such an essential cooking tool. I pretended like I didn’t care, but obviously within a week I was ordering my own and plotting how I can use my new baking toy during salt and pepper month here at S&S.

 

Happily, it was easy to come up with a recipe – I took a few of my favorite things (dough, mushrooms, and cheese) and used an ingredient I’ve owned forever and always forget about: truffle salt. I actually bought the salt awhile back at Pike’s Place Market, and was re-reminded of it (and how much I like it) during a recent food tour we did of said market. The truffle salt adds a great final, earthy touch to this savory tart and makes it feel just a little extra-special fancy.

 

 

This galette actually comes together quite quickly – I used pre-sliced mushrooms (thanks Trader Joe’s!) and the rest of the effort goes into a bit of chopping a rolling out the dough. I used my usual pie crust recipe – just 1/2 the recipe though – and it works perfectly (so buttery and light!) with the cheese and mushrooms.

 

And of course, it’s not actually necessary to use a pastry ring, though it was fun to try it out for the first time. Free form galettes will work just as well, just try not to spread the ricotta in too wide of a circle, since you’ll be folding the dough up on top of itself.

 

Here’s what it looks like, pre-fold:

unfolded

 

 

And once it’s folded it over:

folded

 

And the whole thing, after baking and with the ring removed (and I actually made the galette a day in advance, cooled it, put in the fridge, and the next day put it back into the oven to re-warm prior to serving):

savory-galette

 

Mushroom Ricotta Galette

 

crust

1 cup flour

1/2 teaspoon kosher salt

1/2 cup cold butter, cut into 1’ pieces

1/4 cup cold milk

 

filling

2 tablespoons olive oil or butter

1 large onion, chopped

20 ounces (about 6 cups) sliced mushrooms

kosher salt and black pepper, to taste

1 tablespoon chopped chives

1 cup ricotta cheese, divided

truffle salt, for finishing

 

Prepare the crust:

Pulse flour, salt and butter together in a food processor until the dough looks and feels like coarse sand. Add cold milk and pulse until dough starts to come together in a ball. Mush it together with your hands and wrap in plastic wrap. Chill in fridge for at least 15 minutes.

 

Prepare the filling:

In a large pan over medium high heat, heat 1 tablespoon of oil or butter. Add onions, season with salt and pepper, and sauté until translucent, about 5 minutes. Remove from heat and set aside.

 

In the same pan, heat the remaining oil (or butter) and add the mushrooms. Lightly salt and pepper, and sauté for 10-15 minutes, until much of the water has been cooked out. Remove from heat, stir in onions and chives.

 

Prepare the galette:

Preheat the over to 400 degrees. Line a rimmed baking sheet with parchment paper or silpat.

 

Roll out the dough, and place either directly on to the baking sheet or in a baking ring on top of the baking sheet. Using a knife, spread 3/4 cup of the ricotta onto the dough, in about an 8 inch circle. Spread the mushroom mixture evenly over the cheese, and dollop the top with the remaining 1/4 cup of ricotta. Fold the dough over the top.

 

Bake at 400 degrees for 50-60 minutes. Remove from oven when the galette is brown and tasty looking. Let cool on the baking sheet for about 10 minutes, then transfer to a cooling rack. When ready to serve, sprinkle with truffle salt prior to slicing.

 

 

 

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