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:
- Pulse flour, oats, and salt in a food processor to combine.
- Add butter, cream cheese, and egg yolk; pulse until dough just holds together, 15 to 20 seconds.
- 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:
- 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.
- Add vinegar and cook, stirring, until liquid is almost evaporated, about 2 minutes.
- Season with salt and pepper. Stir in raisins. Transfer mixture to a nonreactive bowl.
- 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.)
- Add chard leaves and cook until slightly wilted, about 1 minute. Season with salt and pepper.
- In the bowl of a mixer fitted with the paddle attachment, beat both cheeses with 2 tablespoons cream until smooth, about 1 minute.
- Stir in nutmeg; season with salt and pepper.
To Make the Galette:
- Preheat oven to 375 degrees, preferably on convection.
- On a large sheet of parchment, roll out dough to a 1/8-inch-thick round, about 13 to 14-inches in diameter.
- Arrange onion mixture evenly over dough, leaving a 3-inch border.
- Spread ricotta mixture over onion mixture; top with chard mixture.
- Fold edges of dough over and gently press down to seal.
- Transfer tart (still on parchment) to a baking sheet. Refrigerate 15 minutes.
- In a small bowl, beat together egg yolk and remaining 1 tablespoon cream. Brush exposed dough with egg wash.
- Bake until crust is golden, 40 to 45 minutes. Serve warm or at room temperature.
Posted in Greens, Quiches & Tarts, Recipes, Vegetarian
Tags: anchovies, brunch, chard, cream cheese, dinner, galette, golden raisins, greens, Mediterranean, oats, ricotta, rolled oats, savory, Swiss chard, tart, thyme, vegetarian
I love making muffins with my sourdough starter discard. Both of these muffins were very wholesome, minimally sweet, and had a wonderful crumb/texture. I incorporated whole wheat flour into both varieties and also sprinkled the top with cinnamon sugar prior to baking. I think that the sweetness on top was an essential addition.
The Oatmeal Raisin Muffin recipe was adapted from Food.com, contributed by Yankiwi. I weighed the ingredients, incorporated whole wheat flour and cinnamon in the batter, and sprinkled the tops with cinnamon sugar prior to baking. I also reduced the baking time for a convection oven.
Sourdough Oatmeal Raisin Muffins
Yield: 12 muffins
- 90 g (1 cup) rolled oats
- 1 cup milk (I used whole milk)
- 113 g (1/2 cup) sourdough starter, unfed
- 1/3 cup canola oil
- 1 egg, lightly beaten
- 1/2 cup raisins
- 120 g (1 cup) all-purpose flour
- 57 g (1/2 cup) whole wheat or white whole wheat flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp coarse salt
- 1/2 cup light brown sugar
- cinnamon sugar or turbinado sugar, for sprinkling (see Note)
Whole Wheat Sourdough Apple Cinnamon Muffins
The Whole Wheat Sourdough Apple Cinnamon Muffin recipe was adapted from tastykitchen.com, contributed by baking barrister. I weighed the ingredients, added salt, incorporated brown sugar and reduced the total amount of sugar by half, modified the proportions and baking time, and used a Pink Lady apple. They were very moist and tasty.
Yield: 12 muffins
- 170 g (3/4 cup) sourdough starter, unfed
- 113 g (1 cup) whole wheat flour or white whole wheat flour
- 50 g (1/4 cup) granulated sugar
- 100 g (1/2 cup) light brown sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp coarse salt
- 1 T ground cinnamon
- 1 egg
- 2 tsp pure vanilla extract
- 4 T (1/4 cup) canola or vegetable oil
- 1 large apple, peeled, cored and cut into 1/4-inch chunks (I used a Pink Lady apple)
- cinnamon sugar, for sprinkling (see Note)
- Preheat your oven to 350F, preferably on convection.
- Thoroughly mix the starter, flour, sugars, baking soda, baking powder, salt, cinnamon, egg, vanilla extract, and oil.
- Fold in the apple chunks.
- Using cooking oil spray, generously grease a muffin tin.
- Divide batter among the 12 cups. (I used a cookie scoop.)
- Sprinkle the tops with cinnamon sugar or turbinado sugar.
- Bake for 17 to 24 minutes, until they pass the toothpick test. Promptly remove from muffin cups.
- Serve warm or at room temperature. Let cool completely before storing.
Note: I usually have leftover cinnamon sugar in my kitchen. Proportions vary, but 2 tablespoons of granulated sugar mixed with 2 teaspoons of ground cinnamon is a nice start. More sugar can be added to taste.
Posted in Baking, Bread, Muffins, Quick, Recipes, The Piggy Pancake (Breakfast)
Tags: apple, breakfast, cinnamon, cinnamon sugar, muffins, oatmeal raisin, oats, quick bread, raisins, rolled oats, snack, sourdough, sourdough discard, starter, turbinado sugar, whole wheat
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These muffins were incredibly moist, tender, and delicious. Perfect for a special autumn breakfast. 🙂 I divided the batter between standard muffin and mini-muffin pans. Mini-muffins are such a perfect after school or lunch box snack.
The recipe was adapted from The View from Great Island.com. I incorporated whole wheat pastry flour and halved the amount of cinnamon-sugar topping. Amazing!
Yield: 20 standard muffins or 15 standard muffins plus 24 mini-muffins
Posted in Baking, Muffins, Quick, Recipes, The Piggy Pancake (Breakfast)
Tags: apple butter, apple cider, apple cider doughnut, applesauce, autumn, breakfast, doughnut, fall, muffins, oat flour, rolled oats, snack, whole wheat
By using maple syrup and brown sugar as sweeteners as well as whole wheat pastry flour, oats and almonds in the topping, this recipe succeeds as a lighter version of this classic comfort food dessert. We indulged a little and ate it with vanilla ice cream, of course. 😉 Without the ice cream, this dish could actually be served for breakfast.
This recipe was adapted from The Washington Post, contributed by nutritionist and cookbook author Ellie Krieger. Lovely.
Yield: 8 servings
For the Topping:
- 1/4 cup canola oil or other neutral-tasting oil
- 1/2 cup plus 1 T almond meal or slivered almonds
- 1/2 cup old-fashioned rolled oats
- 1/4 cup whole wheat pastry flour (whole wheat flour may be substituted)
- 1/4 cup packed light brown sugar
- 1/4 tsp ground cinnamon
- 1/4 tsp coarse salt
For the Filling:
- 3 pounds ripe but firm pears, peeled, cored, cut into 1/4-inch slices (I used 6 Bartlett pears)
- 1/4 cup pure maple syrup
- freshly squeezed juice from 1/2 of a lemon
- 1 T cornstarch
- 3/4 tsp ground cinnamon
- 1/4 tsp ground ginger
- Preheat the oven to 350 degrees, preferably on convection.
- Spray a 10×9-inch (can also use an 8×8-inch or 9×9-inch) baking dish with cooking oil spray, or brush lightly with oil.
To Make the Topping:
- If using slivered almonds, process them in a food processor until finely ground; alternatively use almond meal. Transfer to a medium bowl.
- Add the oats, flour, brown sugar, cinnamon and salt to the ground almonds.
- Drizzle the mixture with 1/4 canola oil; stir until well incorporated. Set aside.
To Make the Filling & Finish the Dish:
- Combine the pears, maple syrup and lemon juice in a large bowl.
- Sprinkle the fruit mixture with the cornstarch, cinnamon and ginger; stir until the pears are evenly coated.
- Transfer to the prepared baking dish.
- Crumble the topping over the pears.
- Bake for 40 to 50 minutes, until bubbling and the topping is lightly browned.
- Let cool for 10 minutes before serving. Serve with ice cream, if desired.
Posted in Baking, Fruit Desserts, Good Sweets, Good Eats (Desserts), Recipes, The Piggy Pancake (Breakfast)
Tags: almond meal, almonds, Bartlett, breakfast, brown sugar, comfort food, crisp, crumble, dessert, fruit, healthy, light, maple syrup, oats, pear, rolled oats, slivered almonds, whole wheat, whole wheat pastry flour