Savory Chard Galette

Savory Chard Galette

Swiss chard is one of the most beautiful vegetables grown on the farm, with its dark green, almost purple leaves and bright multi-colored stems that range within a palette of rich sunset colors. 

This week I chose to make this savory galette because it is very simple and the filling can be whatever you like. I used onion, garlic, chard, cherry tomatoes, mushrooms, and whatever cheese I had in the fridge.

For the dough:

1 ½ cups all-purpose flour

½ cup whole wheat flour

½ cup cornmeal

1 tsp sugar

1 tsp salt

¼ tsp pepper

½ tsp fresh or dried herbs (I used rosemary)

2 sticks (16Tbsp) cold unsalted butter, cubed

4 Tbsp cold water

In a food processor (or by hand) pulse the dry ingredients together, then pulse in the cubed butter until you have a crumbly texture. Add the water 1 tablespoon at a time and continue mixing until everything starts to come together and you have a soft dough. Form the dough into a flat round disk, wrap in plastic wrap and refrigerate for 30 minutes.

Meanwhile prep the filling:

1 white onion, thinly sliced

1 clove of garlic, minced

8 mushrooms, sliced (optional)

1 bunch of chard leaves (8-12 leaves) chopped, stems optional

½ pint cherry tomatoes, cut in half

1 cup of grated cheese (I used a gouda/parmesan combination)

1 egg, beaten

I prepped the ingredients separately by caramelizing the onions, then sautéing the mushrooms and garlic, and finally the chard leaves and stems. BUT you can easily just sauté these ingredients all at once, trying to cook off as much liquid as you can.

Pre-heat the oven to 375 degrees.

Roll out the dough to about ⅛” thickness. I rolled mine right onto a sil-pat (or parchment paper) Sprinkle the center with a little cornmeal. Grate most of the cheese onto the dough, spreading it out leaving about 2 inches around the edge. Layer the sautéed filling across the cheese and lay the halved tomatoes on top, cut side up. Sprinkle that last bit of cheese on top. Brush the egg wash onto the exposed dough and fold up the edges over the filling, overlapping it slightly. Brush the egg wash around the outside of the crust and put onto a baking sheet in the middle of the oven. Bake for 40-45 minutes.

~ Recipe and Photos by Meghan Feilmeier

Follow Meg on Instagram @meghan_moves and @meghan_feilmeier_photo