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.