Swiss Chard and Mushroom Galette

Ingredients for Swiss Chard and Mushroom Galette

• 130g plain flour

• 130g wholemeal flour

• 1 teaspoon kosher salt

• 170g (1 1/2 sticks) chilled unsalted butter, cut into pieces

• 1 tablespoon apple cider vinegar

• 240ml ricotta

• Kosher salt

• 45ml olive oil, divided

• 110g maitake mushrooms, torn, and/or crimini mushrooms, thinly sliced

• 1 garlic clove, finely chopped

• 1 large bunch Swiss chard, ribs and stems removed, leaves cut into bite-size pieces

• Plain flour (for parchment)

• 1 large egg, beaten to blend

• 1 cup mixed fresh tender herbs (such as flat-leaf parsley, coriander, dill, and/or chives)

• 1 teaspoon finely grated lemon zest

• 1 teaspoon fresh lemon juice

• Flaky sea salt (such as Maldon)

Pulse plain flour, wholemeal 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 60ml 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.

Preheat oven to 204°C. Season ricotta with kosher salt and pepper; set aside.

Heat 1 tablespoon 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 minutes. Transfer to a small bowl.

Heat 1 tablespoon oil in same skillet over medium heat. Cook garlic, stirring, until fragrant, about 30 seconds. 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 minutes. 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 minutes. Let cool slightly on baking sheet.

Toss herbs with lemon juice and remaining 1 tablespoon oil in a small bowl; season with pepper. Top galette with herbs, zest, and sea salt.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.