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Garlic, Parsley, Cilantro, Lemon-Swiss Chard & Mushroom Galette

1 cup all-purpose flour

1 cup whole wheat flour

1 tsp kosher salt

3/4 cup chilled unsalted butter

1 tbsp apple cider vinegar

1 cup ricotta

3 tbsp olive oil divided

4 ounce maitake mushrooms, torn, and/or crimini thinly sliced

1 clove garlic finely chopped

1 bunch large Swiss chard stems removed, cut into pieces

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

a pinch Sel Magique Classic or Salt & Pepper Blend

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 ¼ 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. Galette Preheat oven to 400°. Season ricotta with Sel Magique salt and pepper blend; set aside. Heat 1 Tbsp. oil in a large skillet over medium-high heat. Add mushrooms; season with Sel Magique and pepper and cook, stirring occasionally, until golden brown and crisp, about 5 minutes. Transfer to a small bowl. Heat 1 Tbsp. oil in same skillet over medium heat. Cook garlic, stirring, until fragrant, about 30 seconds. Add half of chard, season with Sel Magique 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 ⅛” thick. Transfer on parchment to a baking sheet. Spread three-fourths of ricotta over dough, leaving a 1½” 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 1½” 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 Tbsp. oil in a small bowl; season with pepper. Top galette with herbs, zest, and Sel Magique.

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