Swiss Chard and Mushroom Galette

bonappetit.com

Cynthia Harbaugh

subheading: WHOLE WHEAT DOUGH:

1 cup all-purpose flour

1 cup whole wheat flour

1 teaspoon kosher salt

¾ cup (1½ sticks) chilled unsalted butter, cut into pieces

1 tablespoon apple cider vinegar

subheading: GALETTE:

1 cup ricotta

Kosher salt and freshly ground black pepper

3 tablespoons 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 teaspoon finely grated lemon zest

1 teaspoon fresh lemon juice

Flaky sea salt (such as Maldon)

Directions at bonappetit.com

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