Union Square Café’s Bar Nuts


Need a new recipe to include in your rotation of holiday munchies? I’ve got just the one for you! Union Square Café’s Bar Nuts are warm, healthy, addictive, and best of all, quick & easy to make. You will definitely impress your guests.

The Union Square Café is a long-running New York City restaurant and the nuts they serve in their bar are famous. Google them and you’ll find the recipe on many different sites from Epicurious to Saveur, but only one, The Smitten Kitchen, has you return the nuts to the oven for a final bake after tossing with the butter-rosemary mixture. This makes all the difference!

Because I’m not a big rosemary fan, I was skeptical of this recipe at first, but Deb at the Smitten Kitchen assures that even the rosemary-averse will love it here and I wholeheartedly agree.

I’ve made these twice, the first time with all cashews and the second with cashews and almonds. I liked both equally well when they were warm, but when eating at room temperature, I prefer the cashew only version.

If you use mixed nuts, keep in mind some of the nut varieties will get over-toasted before other nuts are just right. That’s the reason I stuck to cashews and almonds, which take the same amount of time.

Stock up on nuts, you’ll be making these several times over the holidays for all your gatherings and you can also package them in small jars for gift-giving. Enjoy!



Union Square Café’s Bar Nuts

Slightly adapted from this Smitten Kitchen recipe

1 pound unsalted cashews or almonds or a combination (either raw or roasted)

1 ½ tablespoons butter, melted

2 tablespoons fresh rosemary, finely chopped

¼ – ½ teaspoon cayenne pepper, depending how much heat you’d like

2 teaspoons dark brown sugar

1 teaspoon coarse kosher salt

Preheat oven to 350 degrees F. Spread nuts on a sheet pan and toast for 7-15 minutes (raw nuts will require the longer cooking time, already roasted will take less). Meanwhile, in a large bowl, whisk together the melted butter, rosemary, cayenne, brown sugar, and salt.

Once the nuts are toasted, dump them in the bowl and stir to evenly coat. Return the nuts to the sheet pan and spread in an even layer. Bake another 5-10 minutes.

Cool for a few minutes and serve warm. The nuts are also good at room temperature or reheated for 5 minutes at 350 degrees F. Store leftovers in an airtight jar. Makes about 3 ½ cups.

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Red Wine Velvet Cake with Mascarpone Buttercream


With fresh berries being in season, the time is now for this pretty cake, which actually falls into the category of “naked” cake with its exposed layers and minimal amount of frosting (this was a new term for me and my first “naked” cake).

Given the July birthday boy and girl’s suggestion of a buttercream frosted cake for this month’s office birthday treats, I perused many recipes looking for something rather elevated from your typical cake and frosting. After changing my mind a few times, I settled on Red Wine Velvet Cake from the always solid Smitten Kitchen Cookbook by Deb Perelman. And she’s got a new cookbook coming out soon—I’m so excited!!

With three 9-inch layers, it’s a good sized cake, one that I knew would easily feed my sweets-loving office mates. After making a few cakes lately in the 9-inch pans, a two-layer 8-inch cake seems so tiny! And you can cut slimmer pieces when you have three layers and still feel like you get a big piece of cake. Yes, please!

I followed the cake recipe exactly, but switched up the topping/frosting a bit. Liking the fact that mascarpone cheese was called for in the original cake topping, but heeding the request of buttercream, I decided on a mascarpone buttercream—the best of both worlds. It’s easily one of the most delicious frostings I have ever tasted, and not over-the-top sweet.

The addition of the berries was mine after scrolling through an endless number of beautiful “naked” cakes on Pinterest. Wait until just before serving to add them though. Enjoy!

Red Wine Velvet Cake with Mascarpone Buttercream

From The Smitten Kitchen Cookbook by Deb Perelman

16 tablespoons (225 grams or 2 sticks) unsalted butter, at room temperature, plus more for greasing pans

2 3/4 (345 grams) all-purpose flour, plus more for pans

2 cups (380 grams) firmly packed dark brown sugar

2/3 cup (135 grams) granulated sugar

4 large eggs, at room temperature

2 cups (475 ml) red wine (any variety—I used a blend)

2 teaspoons pure vanilla extract

1 1/3 cups (115 grams) Dutch cocoa powder

1/2 teaspoon baking soda

1 teaspoon baking powder

3/4 teaspoon ground cinnamon

3/4 teaspoon salt

Fresh berries for garnish

Mint leaves for garnish

Powdered sugar, for dusting the garnish

Mascarpone Buttercream Filling (recipe follows)

Preheat oven to 325 degrees F. Grease three 9” round cake pans with butter or non-hydrogenated shortening. Line each pan with a round of parchment paper and grease the paper. Dust bottom and sides of pan lightly with flour.

In a medium bowl, whisk together the flour, cocoa, baking soda, baking powder, cinnamon, and salt. Set aside.

Cream the butter in the bowl of an electric mixer on medium speed until smooth. Add the sugars and beat until light and fluffy, approximately 3 minutes. Add eggs and beat well, followed by the red wine and vanilla extract.

At this point the batter will look like a somewhat mottled mess, but don’t worry. Mix the flour mixture into the wet ingredients until mostly, but not quite combined. Remove the bowl from your electric mixer and continue to stir with a rubber spatula until fully combined.

Divide batter evenly among the three prepared pans and smooth the batter with a spatula. Bake for 20-25 minutes or until a toothpick inserted into the center of cakes comes out clean.

Cool the cakes on a rack for 10 minutes and then turn each cake out onto the rack to cool completely and remove parchment. Once cakes are cool, if the tops are domed, you can use a long serrated knife and cut horizontally to remove the dome. The cake scraps make for a nice snack while you prepare the frosting. If making ahead, you can wrap the cooled cakes in plastic and foil and freeze.

Mascarpone Buttercream Filling (From this Southern Living recipe)

1 pound powdered sugar

1 cup (2 sticks) unsalted butter, room temperature

1 teaspoon pure vanilla extract

Pinch of salt

8 oz. mascarpone cheese, room temperature

Beat sugar and butter on medium-high speed until thick and creamy, about 4-5 minutes. Beat in vanilla and salt. Add mascarpone and mix on low speed just until combined. Do not overmix or the mascarpone will start to break down and the frosting will become too thin.

To assemble, place a cake layer on a cake stand or platter and frost the top with 1/3 of the buttercream. I found this easiest do by fitting a disposable piping bag with a ½ inch plain piping tip and making a generous piped edge around the perimeter and then fill in the center and spread with an offset spatula for an even frosting thickness. Repeat with the other two layers. Swirl the frosting on the top layer to make it pretty.

Store cake in the fridge, removing about 30 minutes before serving. Right before serving, top with a pile of berries and place some around the sides of the cake too. Stick a few mint leaves in as well. Sift powdered sugar over the berries right before cutting the cake (it tends to eventually dissolve on the berries, so don’t do it until the last minute).

Cut into somewhat thin wedges and serve (with three layers, your pieces don’t need to be large). Makes about 16 servings.

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Buffalo Cauliflower with Cool Ranch Dipping Sauce

Buffalo Cauliflower with Cool Ranch Dipping Sauce
Even though Buffalo wings had become bar food standards before I turned vegetarian, I’ve never had them. The smells of blue cheese dressing (I can’t stand blue cheese) and Buffalo sauce combined turned me off completely, as did chicken wings in general.

Then 25 years or so after I’d written off Buffalo anything entirely, a recipe for veggie balls in Buffalo sauce, served with ranch dressing instead of the dreaded blue cheese, popped up in my newsfeed. The recipe’s Buffalo sauce had a high butter to hot sauce ratio and I ended up not liking the butter overload and upset stomach that resulted.

Resolved to avoid Buffalo sauce for the rest of my life, I reluctantly decided to try it again after reading rave reviews of the Buffalo “wings” at a newly opened vegan restaurant in St. Paul. Having a few days left of our recent vacation, Pete and I enjoyed a weekday lunch date at J. Selby’s, which as far as I know, is the only vegan St. Paul restaurant. Based on those reviews, we started with the Buffalo “wings,” which were made from cauliflower. So delicious, and we both had to exercise restraint in order to not finish the entire order before our entrées arrived. With vegan meaning no “real” butter, there was neither a butter overload nor an upset stomach—yay!!

"Cheddar" Cauliflower

Battered Cauliflower

At home in my fridge’s crisper was a head of orange, also called cheddar, cauliflower and thoughts of making my own version began to percolate (the color doesn’t change the taste–it’s the same as white cauliflower). After looking at several recipes, I adapted one from the Frank’s RedHot Sauce website, mainly because their hot sauce was supposedly the secret ingredient in the first ever Buffalo Wings to come out of Buffalo, New York.

Baked Cauliflower

This recipe called for less butter than the ill-fated one referred to earlier, and to make it vegan like J. Selby’s, I replaced that butter with a combo of vegan margarine and non-hydrogenated shortening.

White or brown rice flour could be substituted in place of the wheat flour for a gluten-free option. I include a recipe for ranch dipping sauce, but if you want traditional blue cheese, go for it (while I stifle a gag).

Of course, these crispy, spicy, cauliflowery nuggets will make an awesome appetizer at your next party, but they also will stand in just fine in place of dinner while you absent mindedly eat the entire batch you made to test the recipe on a Tuesday night after work. Don’t ask me how I know. Enjoy!

Crispy Buffalo Cauliflower

 

Buffalo Cauliflower with Cool Ranch Dipping Sauce

Adapted from this Frank’s RedHot Sauce recipe

½ cup whole wheat pastry flour (substitute brown rice flour for gluten-free)

½ cup unbleached all-purpose flour (substitute rice flour for gluten—free)

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon salt

1 cup water

1 medium head white or orange (also called cheddar) cauliflower, trimmed and cut into florets

½ cup Frank’s RedHot Original Cayenne Pepper Sauce

2 tablespoons vegan butter, such as Earth Balance, melted

1 tablespoon non-hydrogenated shortening, such as Spectrum Organic, melted

Cool Ranch Dipping Sauce (recipe follows)

Preheat oven to 450 degrees F. Lightly oil a large baking sheet or line it with parchment.

In a large bowl, whisk together flours, garlic powder, onion powder, and salt. Whisk in water and continuing whisking until very smooth. Dump in your cauliflower florets and stir until evenly coated.

Using tongs, move cauliflower pieces to prepared baking sheet, shaking off excess batter into the bowl as you do so (I had some batter left over). Make sure florets are evenly spread out on baking sheet, in a single layer. Bake for 20 minutes, until coating is golden, rotating baking sheet at about the 10-minute mark for even browning.

Meanwhile, mix Frank’s RedHot Sauce together with the melted butter and shortening.

Remove florets from the oven and drizzle with sauce mixture and toss with a spatula to evenly coat. Return to the oven for about 10 more minutes, until cauliflower begins to crisp.

Remove cauliflower to a platter and serve with ranch or blue cheese dressing. Makes about 6 appetizer servings.

Cool Ranch Dipping Sauce

1/3 cup plain Greek yogurt, regular or vegan

1/3 cup mayonnaise (I use vegan Earth Balance Mindful Mayo)

¼ cup milk of choice (skim, almond, soy, etc.)

1 teaspoon freshly squeezed lemon juice

1 teaspoon Dijon mustard

¼ cup chopped fresh herbs (I used a combination of chives, garlic chives, and parsley)

Salt and freshly ground black pepper, to taste

Whisk yogurt, mayo, milk, lemon juice, and mustard together in a small bowl. Stir in herbs, salt, and pepper. Chill until ready to serve.

Tiramisu Cupcakes

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When I asked our three February birthday people at the office what they’d like for the monthly party, two deferred to the third, who responded “anything chocolate or coffee/chocolate.” That sent me in search of recipes and I settled on King Arthur Flour’s Tiramisu Cupcakes, plus a couple other coffee/chocolate treats, but the cupcakes were the stars.

Who doesn’t like a boozy dessert? Tiramisu, but in the form of a cupcake—a very vanilla cupcake, with a Kahlua espresso soak and a creamy amaretto mascarpone frosting dusted with cocoa. Yes, please! Homemade tiramisu without the need to hunt down a decent package of lady fingers (or figure out how to make your own!).

The recipe reviews are what sealed it for me—they were all great. And they were right. These are a special cupcake. Unique with the “soak” that provides that boozy bite in the middle of a really vanilla cake, and the frosting—oh, the frosting! A not-too-sweet, whipped cream-mascarpone cheese mixture spiked with amaretto (almond liqueur). Wow!

The original frosting recipe called for Instant Clear Jel, which, conveniently, you can order from King Arthur Flour. It’s actually modified food starch, which is chemically processed and not something I want in my food, so I used less processed corn starch. It still keeps the frosting, which contains a lot of whipped cream, from deflating. Arrowroot powder might work as well, but I didn’t want to chance it. Next time I make these at home, I’ll try it and will update the recipe if results are good.

Don’t skimp on the soak. After making a smaller test batch, I told myself to use more of the soak mixture. When I made the larger, “for real” batch, I thought I had used more of the soaking liquid (brushed each cupcake many, many times), and I was worried it was too much liquid (afraid they’d be soggy), but the cupcakes could have used even more of it, so be generous.

Keep in mind that because the alcohol in both the soak and the frosting isn’t cooked off, these should be adults only cupcakes. And all the adults at the office birthday party gave them rave reviews. Enjoy!OLYMPUS DIGITAL CAMERA

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Tiramisu Cupcakes

Slightly adapted from King Arthur Flour

Cupcakes
1 3/4 cups sugar

3/4 cup butter, room temperature

3 large eggs, room temperature

3 tablespoons vanilla extract

2 3/4 cups unbleached all-purpose flour

2 1/2 teaspoons baking powder

3/4 teaspoon salt

1 cup whole milk

Soak
3 tablespoons coffee liqueur, such as Kahlua

2 tablespoons espresso powder

3 tablespoons sugar

3/4 cup hot water

Frosting
2 cups heavy cream

4 teaspoons corn starch 2/3 cup powdered sugar

1/2 cup amaretto liqueur

1 cup mascarpone cheese, room temperature

Garnish
Unsweetened cocoa powder, to dust tops of frosted cupcakes.

To make the cupcakes: Preheat oven to 350 degrees F.

In a large mixing bowl, beat together the sugar and butter until light and fluffy. In a separate bowl, whisk together the flour, baking powder, and salt.

Alternate adding the flour mixture and milk into the butter mixture, starting and ending with the flour mixture. Scrape down the sides of the bowl and mix again, to be sure everything is incorporated.

Scoop the batter into paper-lined cupcake pans. Bake for about 20 to 25 minutes, or until the cake springs back when lightly touched.

Remove the cupcakes from the oven and place the pans on a rack for 5 minutes. After 5 minutes, turn the cupcakes out and return them to rack to cool completely.

To make the soak: Mix the espresso powder, liqueur, and sugar into the hot water.

Using a fork, poke the tops of each cupcake two or three times. Sprinkle or brush a small amount of the soak over each cupcake, and allow it to soak in. Repeat until virtually all the liquid is used.

To make the frosting: Beat the whipping cream until medium peaks form.

Whisk together the powdered sugar and corn starch and slowly add to the whipped cream, along with the amaretto.

Gently and briefly whisk in the mascarpone cheese by hand until the frosting is thick and creamy (this shouldn’t take more than 4 or 5 passes with the whisk); more than that and the frosting will get grainy.

Pipe the frosting over the cupcakes, then dust with cocoa. Keep refrigerated. I think the cupcakes taste best if they are removed from the fridge about 1/2 hour before serving.

Yield: 18-24 cupcakes (I got 18, but the original recipe said 24).

Mushroom, Beet and Swiss Chard Crêpes

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This recipe came about with a need to use a few produce items in the fridge that wouldn’t last much longer. Swiss chard and mushrooms became a staple combination in our house last summer using the beautiful chard we grew. Missing those flavors, I picked up some chard and oyster mushrooms at the store with the intention of using them in that night’s dinner.

Fast-forward almost a week and I still hadn’t done that. Pete working overtime and then my being out of town for work got in the way. Last Thursday I remembered those delicious ingredients while at work and planned out that night’s meal in my head. A little fresh parmesan and some beets would go into the mixture, along with my new favorite, whole wheat angel hair pasta. It was a great week night dinner with leftovers for lunch the next day.

With beets being such a tasty addition to that Swiss chard-mushroom mix, I wanted to make it again, but amp it up a bit given the extra time I had for cooking on the weekend. Crêpes came to mind, thinking this would be the perfect filling for thin and savory French pancakes.

Because of the red and green color combination, it also seemed a fitting dish for the Christmas season. A dollop of crème fraiche and a sprinkling of lemon zest on top, and you’ve got yourself one visually appealing and scrumptious meal. And it’s special enough for company, which I hope you’ll have lots of during the holidays. Enjoy!
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Mushroom, Beet and Swiss Chard Crêpes

If you want to give your crêpes an extra pretty touch, reserve a ¼ cup of the shredded beets and a little Swiss chard, chopped extra fine, to add along with the crème fraiche and lemon zest for garnish. The unfilled crêpes can be made ahead of time, wrapped and refrigerated for a day or two or frozen, tightly-wrapped, for up to a month.

1 tablespoon extra-virgin olive oil

½ a large onion or one whole small onion, chopped

1-2 cloves garlic, minced

8 oz. mushrooms (maitake, oyster, crimini), or a mixture of all three, chopped

½ a large bunch, or whole bunch if small, Swiss chard, large rib removed and sliced into ribbons

1 large beet, peeled and shredded

Salt & pepper, to taste

8 oz. fontina cheese, shredded (gruyère or parmesan would work as well)

Crêpes, recipe follows

Crème fraiche

Micro-planed zest of one lemon

Heat the olive oil in a large skillet over medium heat. Add the onions, sprinkle with a pinch of salt, and cook until starting to soften, about 3 minutes. Add the garlic and cook another minute or two. Stir in the beets and mushrooms and cook about 2 more minutes. Mix in the Swiss chard and cook another 2-3 minutes or so, until the chard is tender. Add additional salt, along with freshly ground black pepper, to taste.

To serve, place a cooked crêpe in a skillet over medium heat and sprinkle about a quarter cup of the shredded cheese down the center (the first-cooked side of the crêpe is usually prettiest, so make that the outside). Cover pan and let crepe warm and cheese melt, about a minute. Spoon chard-mushroom filling down the center and roll. Top with a dollop of crème fraiche and a sprinkling of lemon zest.

Alternately, you could preheat the oven to 375 degrees F and fill crêpes with cheese and filling, roll, and place in a baking dish. Bake until hot, about 20 minutes. Move crêpes to serving plates and garnish as described above.

Crêpes
Recipe from Myra Goodman’s The Earthbound Cook, one of my favorite cookbooks.

1 cup plus one tablespoon, whole wheat pastry flour

1/8 teaspoon salt

2 eggs, lightly beaten

1 ¼ cup whole milk

2 tablespoons butter, melted

Additional melted butter for the crêpe pan

In a medium bowl, whisk together flour and salt. Add eggs and milk and whisk until mixed. Whisk in melted butter and continue whisking until the batter is very smooth. Cover and refrigerate for 1-3 hours.

Place a cast iron skillet or crêpe pan over medium heat and when hot, brush with some melted butter. Pour or ladle ¼ cup of batter into the center of the pan, lift the pan off the stove, and tilt and swirl the pan so that the batter spreads thinly across the bottom of the pan in a widening circle; don’t worry if the crêpe isn’t a perfect circle (and in my experience, the first crêpe never turns out pretty, but the rest do).

Cook until tiny bubbles begin to appear in the crêpe batter; depending on how hot your pan is, the crêpe will be ready to flip in 30-45 seconds. With a spatula, lift up a corner of the crêpe to check if the cooked surface is lightly golden around the edges, and if so, flip. Cook the second side about 30 seconds. Remove crêpe to a platter, with a sheet of wax paper or parchment between each crêpe. Continue with remaining batter. Makes about 8 crêpes.

Crispy Tofu with Spicy Sweet Garlic Sauce


I’ve had tofu so bad I wouldn’t serve it to my worst enemy and I’ve had tofu so good I wanted it all to myself and wouldn’t even share with my best friend. This recipe is the “so good you won’t want to share” kind.

The secret ingredient that makes this tofu crispy like deep fried without deep frying it is the arrowroot powder/starch/flour (all the same, just different names). It ever so slightly coats each piece of tofu and enables the pieces to crisp up and taste like you’re eating something much less good for you. The spicy sweet garlicy sauce takes things over the top.

Arrowroot isn’t difficult to find—small bottles can be found with the spices at regular grocery store and larger bags can be found in the natural foods section of well-stocked grocery stores, at natural foods stores, and online. I like Bob’s Red Mill brand. You could use corn starch if you can’t get arrowroot, but corn starch is much more processed and most likely contains genetically modified corn (boo, hiss!).

The recipe is from a cookbook I purchased after seeing the author on one of the local Saturday morning news shows. Vegan chef Tess Challis was in town to present at the Twin Cities Veg Fest, which I wanted to attend, but just couldn’t fit it into my jam-packed weekend.

One of her cookbooks is called Food Love and I looked it up online to potentially order and ended up ordering the e-version, which was only $10; I got it immediately and no trees were harmed in the process. There are a number of recipes I’d like to try and this was the first. Based on how good this was, I’m excited to make more. Enjoy!

Crispy Tofu with Spicy Sweet Garlic Sauce

Slightly adapted from a Food Love by Tess Challis recipe
1 pound extra firm tofu, organic and non-gmo, sprouted if you can find it

2 tablespoons tamari (darker, richer and less salty than soy sauce, and wheat-free)

1 teaspoon granulated garlic or garlic powder

2 tablespoons arrowroot powder/starch/flour (less processed and non-gmo compared to cornstarch)

1-2 tablespoons grapeseed or coconut oil (I used grapeseed for a more neutral flavor)

Sauce:
¼ cup sriracha sauce

¼ cup raw agave (honey [not vegan] or maple syrup would work as well)

2 tablespoons water

4 cloves garlic, peeled and minced

Sliced green onions, for garnish

Cut block of tofu into quarters, and each quarter into two slices. Lay slices flat on two layers of paper towel. Cover with two more layers of paper towel and lay a cutting board on top. Set something heavy, like a cast iron pan or a big can of tomatoes on top and let sit 30 minutes; this will remove moisture from the tofu.

While tofu is pressing, mix sriracha, agave, water and minced garlic in a small bowl. Set aside.

Cut each tofu slice into quarters and place into a large zip lock bag. Mix tamari and granulated garlic in a small dish. Put arrowroot in another small dish. Pour tamari mixture over tofu, seal bag, and toss to coat. Sprinkle arrowroot starch/flour, in several batches, over tofu, and shake bag after each batch.

Heat a 10 inch cast iron skillet over medium high heat. Add 1 tablespoon grapeseed or coconut oil. When oil is hot, lay about half the tofu pieces in the pan, cook for 3 minutes, turn, and cook 3 minutes more. Remove tofu to a paper towel lined plate.

Add another tablespoon oil, if necessary, to pan and when hot, add remaining tofu and cook the same as the first batch.

Serve with garlic sriracha sauce and green onions as garnish. Makes about 4 servings.

Swiss Chard and Mushroom Galette

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2016 was the first summer Swiss chard has graced our garden, but it certainly won’t be the last. I’ve had fun incorporating it into many dishes, but my favorite is to pair it with mushrooms. After recently cutting several large bunches of chard and enjoying it with mushrooms in pasta, I decided to look for a little different recipe for this delicious combination. The one that rose to the top after googling “Swiss chard mushroom recipes,” was a savory galette from Epicurious.

I’ve made dessert galettes several times, using pre-packaged puff pastry, for an easy and impressive (looking and tasting) fruit-filled treat, but a savory galette with homemade crust was new to me. No stranger to pastry from scratch recipes, this didn’t intimidate, but excited me, especially because it included whole wheat flour—that always makes me feel a little less guilty about a butter crust. And if pastry from scratch intimidates you, a galette is a great way to hone your skills because the rolled shape needn’t be exactly round like a pie.

The dough needs to chill for at least two hours and can be kept in the fridge for up to two days, an ideal make-ahead aspect to this recipe. I made the dough in the morning for a same-day supper.

Don’t be tempted to skip the little herb salad topping after the galette is cooked—it adds another layer of flavor and really boosts this to rock star recipe status. Enjoy!OLYMPUS DIGITAL CAMERA

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Swiss Chard and Mushroom Galette

Slightly adapted from this recipe

Dough:
1 cup all-purpose flour

1 cup whole wheat flour

1 teaspoon kosher salt

8 tablespoons (one stick) chilled unsalted butter, cut into pieces

1 tablespoon apple cider vinegar

Galette:
3/4 cup ricotta

¼ cup Boursin cheese

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

1/4 cup grated parmesan cheese

All-purpose flour (for parchment)

1 large egg, beaten to blend

Salt and freshly ground black pepper

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)

For whole wheat dough:
Pulse all-purpose flour, whole wheat flour, and salt in a food processor to combine. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining.

Transfer mixture to a large bowl; drizzle with vinegar and 1/4 cup ice water. Mix with a fork, adding more ice water by the tablespoonful if needed, just until a shaggy dough comes together; lightly knead until no dry spots remain (do not overwork). Pat into a disk and wrap in plastic. Chill at least 2 hours.

DO AHEAD: Dough can be made 2 days ahead. Keep chilled.

For galette:
Preheat oven to 400°F. Mix ricotta and Boursin; set aside.

Heat 1 tablespoon oil in a large skillet over medium-high heat. Add mushrooms; season with salt and pepper and cook, stirring occasionally, until golden brown and crisp, about 5 minutes. Transfer to a small bowl.

Heat 1 tablespoon oil in same skillet over medium heat. Cook garlic, stirring, until fragrant, about 30 seconds. Add half of chard, season with salt and pepper, and cook, tossing, until slightly wilted. Add remaining chard and cook, tossing occasionally, until completely wilted, about 4 minutes. Remove from heat; season with salt and pepper. Set aside.

Roll out dough on a lightly floured sheet of parchment to a 14″ round about 1/8″ thick. Transfer on parchment to a baking sheet. Spread three-fourths of ricotta/Boursin mixture over dough, leaving a 1 1/2″ border. Top with reserved chard, then mushrooms. Dollop remaining ricotta over vegetables. Sprinkle with parmesan. Bring edges of dough up and over filling, overlapping as needed, to create a 1 1/2″ border; brush crust with egg. Bake galette, rotating once, until crust is golden brown and cooked through, 35–40 minutes. Let cool slightly on baking sheet.

Toss herbs with lemon juice and remaining 1 tablespoon oil in a small bowl; season with pepper. Top galette with herb salad, zest, and sea salt. Makes 4-6 servings.