Swiss Chard and Mushroom Galette

by Alison Roman

Ingredients:

1 cup all-purpose flour
1 cup whole wheat flour
1 tsp kosher salt
3/4 cup (1-1/2 sticks) chilled unsalted butter, cut into pieces
1 Tbsp apple cider vinegar

Galette:

1 cup ricotta
Kosher salt and freshly ground black pepper
3 Tbsp olive oil, divided
4 oz maitake mushrooms, torn, and/or crimini mushrooms, thinly sliced
1 garlic clove, finely chopped
1 bunch large Swiss chard, ribs and stems removed, leaves cut into bite-size pieces
All-purpose flour (for parchment)
1 large egg, beaten to blend
1 cup mixed fresh tender herbs (such as flat-leaf parsley, cilantro, dill, and/or chives)
1 tsp finely grated lemon zest
1 tsp fresh lemon juice
Flaky sea salt (such as Maldon)

Recipe Preparation:

Whole Wheat Dough

• Pulse all-purpose flour, whole wheat flour, and salt in a food processor to combine. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining.
• Transfer mixture to a large bowl; drizzle with vinegar and 1/4 cup ice water. Mix with a fork, adding more ice water by the tablespoonful if needed, just until a shaggy dough comes together; lightly knead until no dry spots remain (do not overwork).
• Pat into a disk and wrap in plastic. Chill at least 2 hours.
• DO AHEAD: Dough can be made 2 days ahead. Keep chilled.

Galette

• Preheat oven to 400º. Season ricotta with kosher salt and pepper; set aside.
• Heat 1 Tbsp oil in a large skillet over medium-high heat. Add mushrooms; season with kosher salt and pepper and cook, stirring occasionally, until golden brown and crisp, about 5 min. Transfer to a small bowl.
• Heat 1 Tbsp oil in same skillet over medium heat. Cook garlic, stirring, until fragrant, about 30 sec. Add half of chard, season with kosher salt and pepper, and cook, tossing, until slightly wilted Add remaining chard and cook, tossing occasionally, until completely wilted, about 4 min. Remove from heat; season with salt and pepper. Set aside.
• Roll out dough on a lightly floured sheet of parchment to a 14” round about 1/8” thick. Transfer on parchment to a baking sheet. Spread three-fourths of ricotta over dough, leaving a 1-1/2” border. Top with reserved chard, then mushrooms. Dollop remaining ricotta over vegetables. Bring edges of dough  up and over filling, overlapping as needed, to create a 1-1/2” border; brush with egg. Bake galette, rotating once, until crust is golden brown and cooked through, 35-40 min. Let cool slightly on baking sheet.
• Toss herbs with lemon juice and remaining 1 Tbsp oil in a small bowl; season with pepper. Top galette with herbs, zest and sea salt. –Bon Appétit