This recipe is best with homemade ricotta, and it’s clean keto approved!
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Ingredients
Crust
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/2 cup arrowroot or tapioca flour plus more for rolling out dough
- 1/2 tsp sea salt finely ground
- 1/2 cup cold butter
- 2 eggs one for egg wash
Galette
- 1 cup ricotta
- 3 tbsp olive oil divided
- 4 oz maitake, crimini or white button mushrooms torn or thinly sliced
- 1 clove garlic finely chopped
- 1 bunch large swiss chard ribs & stems removed, cut into pieces
- 1 egg beaten
- 1 cup mixed fresh tender herbs e.g.: flat-leaf parsley, cilantro, dill, chives
- 1 tsp lemon zest finely grated
- 1 tsp fresh lemon juice
Ingredients
Crust
Galette
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Instructions
- Preheat the oven to 400F.
- Place the almond flour, coconut flour, arrowroot or tapioca flour and salt in a mixing bowl. Using a pastry cutter or two knives, cut in the cold butter until it resembles pea size crumbles.
- Beat the egg and add to the dough. Mix by hand until well mixed. Form a disc, place in plastic wrap and place in fridge for 20 minutes.
- Pour a little oil or grass fed butter into a saute pan and cook the mushrooms until a little tender. Remove from heat. Add a little more oil to the pan and cook the chard until beginning to get tender. Add garlic and cook until fragrant and chard is tender and cooked through.
- Roll out the dough into a large rectangular shape on a large piece of parchment paper. Place the parchment onto a cookie sheet.
- Cover the bottom of the pastry with the ricotta leaving about 2 to 3 inches along the edges. Reserve at least three healthy tablespoons of the ricotta for topping.
- Top with Swiss chard first, then mushrooms. Sprinkle with zest and juice.
- Use a large spatula to fold edges over. Drop reserves dollops of ricotta on top.
- Brush crust with beaten egg. Cover with herbs, salt and black pepper.
- Bake for 40 min or until crust is golden brown.
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