Ricotta, Balsamic Mushroom and Bacon Galette

Pulse all-purpose flour, whole wheat flour and salt in a food processor to combine. Add butter and pulse until the mixture resembles coarse meal.

Transfer mixture to a large bowl, drizzle with apple cider vinegar and ice water. Mix with a fork and add more water, if required. Lightly knead the dough, pat into a disk and wrap in plastic. Chill for at least 1 hour.

Pre-heat oven to 200°C. Season Ricotta with salt and pepper and set aside.

Heat a large pan (do not add oil in this step). Wash the spinach leaves and add them to the hot pan, while wet with ¼ tsp salt. Let them scorch for a minute and place them aside.

Heat a tbsp. of olive oil in a large pan and sautee mushrooms in balsamic vinegar and with a pinch of salt until 70% cooked. Place it aside.

Heat a tbsp. of olive oil in the same pan and cook garlic, until fragrant for about 30 seconds. Add the chopped sausages and turn off the gas after they are 70% cooked.

Roll out the dough on a lightly floured sheet of parchment to a 14 inch round about 1/8th inch thick. Transfer on parchment to a baking sheet.

Spread 3/4th of the ricotta over dough, leaving a 1/2 inch border. Top with mushrooms, then spinach, sausages, chopped bacon rashers and some more ricotta. Bring edges of dough up and over filling, overlapping, to create a ½ inch border.

Brush with egg. Bake galette, until crust is golden brown and cooked through, about 35 minutes. Let cool slightly on baking sheet.

Sprinkle lemon juice and remaining 1 tbsp olive oil over the galette just prior to serving.