Ingredients:
For the crust (or use store-bought pie dough):
- 1 1/4 cups all-purpose flour
- 1/2 tsp sea salt
- 1 stick (1/2 cup) cold unsalted butter, cubed
- 3–4 tbsp ice water
For the filling:
- 2 tbsp olive oil or pasture butter
- 1 small shallot, thinly sliced
- 2 garlic cloves, minced
- 1/2 lb assorted Fungi Valley mushrooms (e.g. Lion’s Mane, Blue Oyster, Chestnut), sliced
- 1/4 tsp sea salt
- 1/4 tsp cracked black pepper
- 1/4 tsp thyme or herbes de Provence
- 1/2 cup ricotta cheese (or almond ricotta for dairy-free)
- Zest of 1 lemon
- 1 tsp chopped parsley or chives (from the market!)
- 1 egg, beaten (for egg wash)
Optional Toppings:
- A drizzle of truffle oil or local market honey
- Microgreens or arugula tossed in lemon juice
Directions:
- Make the dough (if DIY):
- In a bowl, mix flour and salt. Cut in butter until mixture is crumbly. Add ice water a tablespoon at a time until dough forms. Wrap in plastic and chill for 30 min.
- Sauté the mushrooms:
- In a skillet over medium heat, add oil or butter, shallot, and garlic. Cook 2 min, then add mushrooms, salt, pepper, and thyme. Cook until tender and golden, about 6–8 min. Set aside to cool.
- Preheat oven to 400°F.
- On a floured surface, roll out dough into a rough 10–12″ circle. Transfer to a parchment-lined baking sheet.
- Assemble the galette:
- Spread ricotta evenly in the center, leaving a 2″ border. Top with lemon zest, herbs, and sautéed mushrooms. Fold dough edges over the filling, pleating as needed.
- Brush the crust with beaten egg and bake for 30–35 min, or until golden brown.
- Finish and serve: top with fresh herbs, truffle oil, or greens if using. Slice and enjoy warm or at room temp.
Serving Suggestions:
Pair with a chilled glass of Summer Somewhere Rosé (another market gem) or a simple salad with lemon vinaigrette. Perfect for picnics, Father’s Day brunches, or garden gatherings.