Mushroom and ricotta almond galette

If it’s not one thing (the gas is finally back on!), it’s another (my computer broke last week..) – life always throws an obstacle or two your way.

One of the easiest ways I know to relax is to roll out some dough and bake something delicious, be it sweet or savory.

I saw the galette recipe in Bon Appetit and immediately thought about making it even more nutty and wholesome. As a result, the dough is a mix of AP flour, almond flour and cornmeal. It’s best to chill the dough overnight but if you can’t wait, 2-4 hours in the fridge will do.

This is exactly the kind of food I like to eat – at home, I never cook what I wouldn’t eat myself (not that I am that picky!), same as never buying or collecting books I wouldn’t read – so I hope you love it too.

Tip: This is great served hot or cold, with a side of green salad or a cup of soup.

Mushroom and ricotta almond galette

(adapted from Bon Appetit)

You’ll need:

for the dough:

• 1 cup AP flour
• 1/2 cup almond flour
• 1/2 cup cornmeal
• 1 t salt
• 1 1/2 sticks of butter, cut into pieces
• 1 t apple cider vinegar
• ice water

for the filling:

• 1 cup ricotta
• 6 oz mushrooms (baby bellas or cremini, thinly sliced)
• 1 garlic clove, chopped
• 1 bunch swiss chard, cut into bite-size pieces
• 1 egg
• 1 t lemon juice + 1 t zest
• 1/2 cup mixed herbs (parsley, cilantro, dill, chives etc. whatever you like)
• olive oil
• salt, pepper

1. You can pulse the dough in a food processor, though I still often prefer to cut in the butter by hand.  Whichever method you’re using, combine all of the dry ingredients, add the butter and process or mix until the dough resembles a coarse meal. There should be bits of pieces of butter remaining.

2. Add the vinegar and 1/4 cup ice water to the dough and mix with a fork, adding more water if necessary just until the dough comes together. Knead lightly and form into a ball. Wrap in plastic and refrigerate for 2-4 hours or for up to 2 days.

3. Preheat oven to 400F. Season ricotta with salt and pepper and set aside.

Heat a tablespoon of olive oil in a large pan or skillet over medium high heat. Cook mushrooms, seasoning them with salt and pepper, stirring until lightly crisp and browned.

4. Do the same with the chard and garlic, cooking in batches until the chard is lightly wilted and still bright green. Season and set aside.

5. Roll out the dough on a piece of lightly floured parchment (tip: you can then trip the piece to fit your baking sheet) to a round about 1/8 of an inch thick. Transfer to baking sheet.

6. Spread most of the ricotta over the dough, leaving a border for the crust. Add chard, then mushrooms. Top with remaining ricotta and fold the edges up over the filling.

7. Brush with egg wash and bake, rotating once, about 40 minutes. Top with lemon zest and herbs, tossed in lemon juice and olive oil, before serving.