The fall weather in California has been spectacular with lots of sunny days and cool nights. We had friends over for cocktails on our deck recently to take advantage of our beautiful dry days. A hearty galette, cheese and meat board and some crudite made the perfect appetizers. Our friends brought all the fixin's for Old Fashioned Cocktails and we had a grand time together!
Ingredients
1 prepared pie dough
1 cup ricotta
4 ounces cremini mushrooms thinly sliced
1 garlic clove
1 bunch swiss chard, center stem removed and chopped into bite size pieces
1 egg, beaten
1/2 cup herbs, such as parsley, chives, dill
1 teaspoon lemon juice
3 tablespoons olive oil, divided
kosher salt and pepper
Preheat oven to 400 degrees. Season ricotta with salt and pepper.
Heat 1 tablespoon oil in skillet over medium-high heat. Ass mushrooms; season with salt and pepper and cook, stirring occasionally until golden brown and crisp, about 5 minutes. Transfer to bowl.
Heat 1 tablespoon oil in same skillet over medium heat. Cook garlic for about 30 seconds, add chard tossing until wilted, about 4 minutes. Remove from heat, season with salt and pepper.
Place pie dough on baking sheet covered in parchment paper. Spread 3/4 of ricotta over dough, leaving 1 1/2 inch border. Top with chard, then mushrooms. Dollop remaining ricotta over vegetables. Bring edges of dough over filling to create border and brush with egg.
Toss herbs with lemon juice and remaining 1 T oil and top galette.
Recipe inspiration here
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