Swiss Chard & Ricotta Galette

I kept waiting for Swiss chard to appear in my CSA box so that I could make this savory galette. 🙂

This recipe was adapted from Martha Stewart. We ate it for dinner but it would be perfect for a special lunch or brunch. It was a surprisingly hearty meal served with a green salad. (I will confess that I served it with leftover pizza to please the rest of my crowd.) 🙂

The crust was particularly amazing. It is made with rolled oats and cream cheese which resulted in wonderful texture.

Yield: One 10 to 11-inch tart

For the Crust:

• 1 cup unbleached all-purpose flour
• 1/2 cup old-fashioned rolled oats
• 1 teaspoon kosher salt
• 1 stick (1/2 cup) cold unsalted butter, cut into small pieces
• 3 ounces cream cheese
• 1 large egg yolk

For the Filling & Egg Wash:

• 2 tablespoons extra-virgin olive oil
• 12 ounces Swiss chard, leaves sliced in half through the center rib, stems separated and sliced into 1/4-inch pieces
• 1 large onion, sliced lengthwise 1/4 inch thick
• Kosher salt and freshly ground pepper
• 3 tablespoons balsamic vinegar
• 2 tablespoons golden raisins
• 3 anchovy fillets, coarsely chopped (optional)
• 2 tablespoons fresh thyme leaves
• 6 ounces ricotta, room temperature
• 1/4 cup finely grated Parmigiano-Reggiano
• 3 tablespoons heavy cream, divided
• 1/2 teaspoon freshly grated nutmeg
• 1 large egg yolk

To Make the Crust:

1. Pulse flour, oats, and salt in a food processor to combine.
2. Add butter, cream cheese, and egg yolk; pulse until dough just holds together, 15 to 20 seconds.
3. Turn dough out onto a piece of plastic wrap and flatten into a disk; wrap in plastic. Refrigerate at least 1 hour or overnight.

To Make the Filling:

1. In a large skillet, heat 1 tablespoon oil over medium. Add chard stems, onion, and a pinch of salt. Cook, stirring, until stems are soft and slightly brown, 8 to 10 minutes.
2. Add vinegar and cook, stirring, until liquid is almost evaporated, about 2 minutes.
3. Season with salt and pepper. Stir in raisins. Transfer mixture to a nonreactive bowl.
4. Heat remaining 1 tablespoon oil in same skillet over medium-high. Add anchovies, if using; cook, stirring frequently, 1 minute. Stir in thyme. (I incorporated the anchovies.)
5. Add chard leaves and cook until slightly wilted, about 1 minute. Season with salt and pepper.
6. In the bowl of a mixer fitted with the paddle attachment, beat both cheeses with 2 tablespoons cream until smooth, about 1 minute.
7. Stir in nutmeg; season with salt and pepper.

To Make the Galette:

1. Preheat oven to 375 degrees, preferably on convection.
2. On a large sheet of parchment, roll out dough to a 1/8-inch-thick round, about 13 to 14-inches in diameter.
3. Arrange onion mixture evenly over dough, leaving a 3-inch border.
4. Spread ricotta mixture over onion mixture; top with chard mixture.
5. Fold edges of dough over and gently press down to seal.
6. Transfer tart (still on parchment) to a baking sheet. Refrigerate 15 minutes.
7. In a small bowl, beat together egg yolk and remaining 1 tablespoon cream. Brush exposed dough with egg wash.
8. Bake until crust is golden, 40 to 45 minutes. Serve warm or at room temperature.

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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