Swiss Chard and Mushroom Galette


  • 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
  • 1 cup ricotta cheese
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons olive oil
  • 4 ounces maitake mushrooms, torn, and/or cremini mushrooms, thinly sliced
  • 1 garlic clove, finely chopped
  • 1 bunch large Swiss chard, ribs and stems removed, leaves cut into bite-size pieces
  • 2 tablespoons of flour (for baking)
  • All-purpose flour (for parchment)
  • 1 large egg, beaten
  • 1 cup mixed fresh tender herbs (such as flat-leaf parsley, marjoram, dill, and chives)
  • 1 teaspoon finely grated lemon zest
  • 1 teaspoon fresh lemon juice
  • Flaky sea salt


  1. Combine the all-purpose flour, whole wheat flour, and salt in a food processor. Add the butter and pulse a couple of times, until you can see pea-sized pieces of butter in the mixture.
  2. Transfer the mixture to a large bowl. Add vinegar and ¼ cup of cold water. Mix with a fork, adding more cold water by the tablespoonful if needed until dough comes together. Lightly knead until dough is combined and no longer dry — do not overwork. Try to prevent the butter from melting. Flatten the dough and wrap it in plastic.
  3. Chill the dough for no less than 2 hours. This dough can be made 2 days ahead of time. Keep chilled.
  4. Preheat the oven to 400 F. Season ricotta with kosher salt and pepper; set aside. Heat one tablespoon of oil in a skillet over medium-high heat. Cook the mushrooms and season with kosher salt and pepper. Stir occasionally and cook for about 5 minutes or until golden brown. Transfer the mushrooms to a small bowl and set aside.  
  5. Heat one tablespoon of oil in the same skillet. Add garlic, stirring, until fragrant, about 30 seconds. Add half of the Swiss chard, and season with kosher salt and pepper. Cook and toss until it’s slightly wilted. 
  6. Add the remaining chard and cook until completely wilted. Remove from heat; season with salt and pepper and set aside. 
  7. Lightly add flour to a sheet of parchment paper and roll out the dough to make a 14” round shape—about ¼” thick. 
  8. Transfer the dough to a sheet pan and spread three-fourths of ricotta over it. Leave a 1½” border. 
  9. Top with leftover chard, then mushrooms. Top vegetables with dollops of remaining ricotta.
  10. Lift the edges of dough up and over the filling—to create a 1½” border. Brush the edges with the beaten egg. 
  11.  Bake the galette in the preheated oven. Rotate it until the crust is golden brown and cook for 35-40 minutes.
  12. Let it cool slightly on a baking sheet for 5 to 10 minutes. 
  13. In a small bowl, toss the herbs with lemon juice and one tablespoon of oil and season with pepper. 
  14. Top the galette with fresh herbs, zest, and sea salt.

Other Recipes You May Like