Wild Mushroom and Ricotta Galette Recipe

Name: Wild Mushroom and Ricotta Galette Recipe
Total time: 150 min
Ingredients: 1 3/4 cups all-purpose flour; 2 teaspoons sugar; 3/4 teaspoon kosher salt; 3/4 cup unsalted butter, cut into pieces and chilled; 2 tablespoons chilled vodka (optional); 1 tablespoon apple cider vinegar; 1 1/2 lbs mushrooms (such as shitake, beech, maitake, chanterelle, and or or oyster); 1/4 cup extra virgin olive oil; 3 garlic cloves, finely grated, divided; kosher salt, freshly ground black pepper; 8 ounces whole milk ricotta cheese; 1/4 cup grated parmesan cheese; 1 tablespoon chopped fresh thyme leave; 8 ounces grated whole milk mozzarella; 2 fresno bell peppers, thinly sliced; 6 scallions, root ends trimmed; 5 fresh thyme sprigs

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Crispy flaky pastry topped with melted garlicky cheese and roasted wild mushrooms. Inspired by the movie "Phantom Thread."

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Ingredients

1 3/4 cups all-purpose flour
2 teaspoons sugar
3/4 teaspoon kosher salt
3/4 cup unsalted butter, cut into pieces and chilled
2 tablespoons chilled vodka (optional)
1 tablespoon apple cider vinegar
1 1/2 lbs mushrooms (such as shitake, beech, maitake, chanterelle, and or or oyster)
1/4 cup extra virgin olive oil
3 garlic cloves, finely grated, divided
kosher salt, freshly ground black pepper
8 ounces whole milk ricotta cheese
1/4 cup grated parmesan cheese
1 tablespoon chopped fresh thyme leave
8 ounces grated whole milk mozzarella
2 fresno bell peppers, thinly sliced
6 scallions, root ends trimmed
5 fresh thyme sprigs