This recipe is best with homemade ricotta, and it’s clean keto approved!
Ingredients
Method
- Preheat the oven to 400F.
- 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.
- Bake for 40 min or until crust is golden brown.