A tasty galette to warm you up on a fall day

Makes 4-8 large slices

Ingredients

1 pre-made thin pizza crust
1 cup ricotta
3 tbsp olive oil, divided
1 clove garlic, finely chopped
1 onion, sliced
1 package baby bella mushrooms, sliced
1 bunch large Swiss chard, ribs and stems removed, sliced into bite-size pieces
1/2 cup mozzarella cheese, shredded
1/4 cup parmesan cheese, shredded
1 large egg, beaten
1 cup cilantro, diced
1 tsp lemon zest, finely grated
1 tsp lemon juice
Salt and pepper to taste

Directions

1. Preheat oven to 400°F.
2. Mix ricotta with kosher salt and pepper; set aside.
3. Heat 2 tbsp oil in a large skillet over medium-high heat.
4. Add garlic and onions and saute until translucent.
5. Add mushrooms and saute until golden brown, about 5 minutes.
6. Add Swiss chard and saute until completely wilted, about 4 minutes. Remove skillet from heat and set aside.
7. Roll out dough on a lightly floured sheet of parchment paper to a 14 inch round that is about 1/8 inch thick.
8. Transfer dough and parchment paper to a baking sheet.
9. Spread ricotta over dough, leaving a 2 inch border.
10. Top with chard mixture and mozzarella and parmesan cheeses.
11. Bring edges of dough up and over filling, overlapping as needed, to create a 2 inch border.
12. Brush edges with egg.
13. Bake galette until crust is golden brown and cooked through, 25–40 minutes.
14. Let cool slightly on baking sheet.
15. Toss cilantro, zest, salt, and pepper with lemon juice and remaining 1 tbsp oil in a small bowl.
16. Top galette with cilantro mixture.

Adapted from Swiss Chard and Mushroom Galette