Name: Swiss Chard and Mushroom Galette
Yield: Makes 4 servings
Ingredients: 1 cup all-purpose flour; 1 cup whole wheat flour; 1 teaspoon kosher salt; 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into pieces; 1 tablespoon apple cider vinegar; 1 cup ricotta; Kosher salt; freshly ground black pepper; 3 tablespoons olive oil, divided; 4 ounces 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; 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)

A Swiss chard and mushroom galette topped with herbs against a dark background.

Swiss Chard and Mushroom GaletteChristina Holmes

Selling skeptics on the idea of a vegetarian dinner is easy when it's in pie form. Maitake mushrooms add heft.

3 more ideas for…whole wheat dough

Making the dough ahead keeps this galette weeknight-worthy. Once you've got a disk in the freezer, these other treats are also within reach:

Quiche Use in lieu of regular pie dough for a whole wheat quiche. It's especially good with smoky bacon and Gruyère.

Crackers Make a last-minute party snack: Roll dough 1/8" thick; sprinkle with finely grated Parmesan and coarsely ground black pepper. Cut into small squares, and bake at 375°F for 15–20 minutes.

Hand Pies Roll dough into a 1/8"-thick rectangle, cut into 6 smaller rectangles, add your favorite pie filling to each, and pinch closed. Bake at 375°F until golden brown, 30–40 minutes.

Recipe notes

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