Home gardeners: Grab seasonal ingredients of your choice straight from the yard.
serves 4

For the dough
1 cup all-purpose flour, plus a bit more for dusting
1 cup whole wheat flour
1 tsp. kosher salt
¾ cup lard
1 Tbsp. apple cider vinegar

For the topping
1 cup ricotta cheese
3 Tbsp. olive oil, divided
4 oz. mushrooms, thinly sliced
1 garlic clove, finely chopped
1 large bunch Swiss chard, ribs removed and leaves sliced
1 large egg, beaten to blend
1 cup mixed fresh herbs (parsley, cilantro, dill, chives)
1 tsp. finely grated lemon zest
1 tsp. fresh lemon juice
Kosher salt and freshly ground pepper
Sea salt for finishing

Pulse flours and salt in a food processor to combine. Add lard and pulse until mixture resembles coarse meal with a few pea-sized pieces of lard remaining.

Transfer mixture to a large bowl; drizzle with vinegar and ¼ cup ice water. Mix with a fork, adding more ice water by the teaspoonful 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. Refrigerate at least 2 hours.

Preheat oven to 400°F. In a medium bowl, season ricotta with kosher salt and pepper; 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, about 5 minutes. Transfer to a 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 and set aside.

Roll out dough on a sheet of lightly floured parchment to a round 1⁄8 inch thick. Transfer on parchment to a baking sheet. Spread ricotta over dough, leaving a 1 ½-inch border. Top with mushrooms and chard. Fold edges of dough over filling; brush with beaten egg. Bake, rotating once, until crust is golden brown and cooked through, 20–25 minutes. Let cool slightly on baking sheet.

Toss herbs with lemon juice and remaining tablespoon of oil in a small bowl; season with pepper. Top tart with these herbs, zest, and sea salt.