Make pie for dinner

The latest edition of the Test Kitchen Dispatch. [View this email in your browser]( [Bon Appétit Newsletter Banner Red]( It's everything you need leading up to the holidays I made this [vegetarian galette]( a lot when it was first published, oh, four-and-a-half years ago. It has a flaky, whole-wheat crust (health halo!) and is filled wilted greens and caramelized mushrooms, with creamy ricotta atop and below. Imagine a savory pie bedazzled with all the flavors of a ravioli filling. Yes: I made it for potlucks. I made it for weekend dinner. I made it for brunch. I understood even then that I had a major advantage over most of our readers because I had gotten to taste-test it in the test kitchen before I made it at home (again and again). Risk-free cooking: I knew the recipe was a winner. Turns out that convincing other people that they should drop everything and make a whole-wheat crust, then fill it with ricotta, sautéed greens, and browned mushrooms before baking all those ingredients into a savory pie is a tougher proposition. That’s where I come in! First of all: You’re going to be eating so much meat between now and New Year’s Day. Let’s get some roughage in there. Second: The crust can be made in a food processor. Food processor! Ever heard of it? Dump in flours and salt. Add butter. Pulse, pulse, pulse. Add vinegar and ice water. Toss, toss. Smush into a disc. Badda bing, badda boom, you’re done. (Also: If you don’t have whole wheat flour, you can use 100 percent all-purpose.) That was the hard part, and it’s already over! Third: Brown some mushrooms. I’ll admit, I am not, repeat not a huge fan of those ordinary-looking button mushrooms in the photo, and would use some frilly oyster mushrooms, maitakes, or shiitakes for this, but for real, anything will work. A few minutes over medium-high heat with some olive oil, salt, and pepper is all you need. In the same pan, sauté some garlic and Swiss chard (or kale, or spinach, or savoy cabbage) with a little garlic, salt, and pepper. That’s it. Now: Roll out the dough (the recipe says to do this on floured parchment paper, which is a layer of fool-proofing that eliminates any possibility that the dough will stick to the countertop and makes it easy to get the dough onto the baking sheet). Onto the dough goes some ricotta. Then the greens and the ‘shrooms, then more ricotta, and then you bake it. I like things that go in the oven for a few, because it allows a little window of time to put my tiny kitchen back together and wash whatever pots and pans I’ve used. This is also a great time to tear some herbs and send someone you live with to the store to pick up a lemon—that’s the basis for a fresh herb salad for topping the earthy forest flavors happening in the galette. Strategically speaking, it would be overambitious and unrealistic to make the dough on the same night that you want to eat the galette. But maybe you work at home, so you can do this when you’re procrastinating around lunch time. Maybe you’re an actor-waiter or a group fitness instructor and you don’t have to go to work till 4 o’clock—you have time during the day! If you’re a teenager who loves to cook, get the dough ready when you get home from school and let it chill till your parents get home from work and the rest of the family will love you, unless they hate vegetables in which case the entire galette is yours! Or you can do this first step on the weekend and then swing right into your veg-forward dinner another night of the week. I’m just trying to cover all the bases here. If a slice of veggie pie is not your idea of dinner, make this your side dish. Or bulk it up by serving it with a fried egg on top. Cut it into thin wedges and tell people it’s an appetizer. There are a lot of reasons to make pie for dinner. The number one reason for not doing it is because you haven’t had it before, and once you get over the hump, you won’t have that excuse. I hope I’ve been convincing. If not, the galette will speak for itself. Get the recipe: [Swiss Chard and Mushroom Galette]( In pie we trust, Carla Lalli Music Food Director What do you think of the BA newsletter? Send us your thoughts at staff.bonappetit@gmail.com. [Advertisement]( [Powered by LiveIntent]( [AdChoices]( Get The Magazine [Bon Appétit] [SUBSCRIBE]( This e-mail was sent to you by Bon Appetit. To ensure delivery to your inbox (not bulk or junk folders), please add our e-mail address, [bonappetit@newsletters.bonappetit.com]( to your address book. View our [Privacy Policy]( [Unsubscribe]( Copyright © Condé Nast 2018. One World Trade Center, New York, NY 10007. All rights reserved.