Swiss Chard Galette

It gets rolled out and topped with a thin layer of dijon and. This version features sautéed Swiss chard and onions but with some minor adjustments you could replace the chard with other greens - like spinach collards or kale - or substitute other cheeses for the ones we use here.

Swiss Chard And Goat Cheese Galette Recipe Recipe Tart Dough Galette Swiss Chard

In a large skillet heat 1 tablespoon oil over medium heat.

Swiss chard galette. Add the stems and onion and cook stirring until slightly brown 8 to 10 minutes. This savory Leek and Swiss Chard Galette starts with a traditional savory pie crust with pieces of walnuts and black pepper mixed in. If the dough is a little.

Season with salt and pepper. Okay but what is a galette. Season with salt and pepper.

I love using it in this delicate spring galette. Heat oil in a large skillet over medium heat. Season with salt and pepper.

Ingredients Galette 2 tablespoons olive oil 1 large white onion Salt to taste 2 cloves garlic Pinch crushed red pepper flakes 2 bunches Swiss chard stems removed about 500 grams post-stemming 1 Cornmeal Galette Dough 1 cup fresh ricotta 1 cup grated Gruyère or Comté 1 egg yolk 1 teaspoon milk or. In the bowl of a mixer fitted with the paddle attachment beat both cheeses with 2 tablespoons cream until smooth about 1 minute. Add remaining chard and cook tossing occasionally until completely wilted about 4 minutes.

Add half of chard season with kosher salt and pepper and cook tossing until slightly wilted. Cook garlic stirring until fragrant about 30 seconds. Add the Swiss chard and season with a pinch of salt and pepper.

To Make the Galette. Oil in same skillet over medium heat. While butter is the usual choice for galette or pie dough a combination of olive oil and yogurt gives this crust a flaky texture and a golden brown color when baked.

A galette is a wonderful - and simple - way to show off seasonal produce for either a main dish or a dessert. Season with salt and pepper. Add a few crushed red pepper flakes to taste.

Slice chard stems into 14-inch pieces. Add raisins stir season with salt and pepper remove from heat and set. When hot add chard and cook until wilted and tender about 5 minutes.

A little less tender than spinach but not as tough as kale Swiss chard is perfect to use in a stir-fry or tossed with your favorite pasta. Plus stalks of this leafy green come in a rainbow of colors from bright yellow to vibrant pink. Add chard leaves and cook until slightly wilted about 1 minute.

Sauté for a minute then add the water cover the pan and reduce the heat to low. If the pan becomes too dry add a splash of water. Cook the chard for 15 minutes stirring occasionally.

Heat the oven to 350 fahrenheit Cut the swiss chard stems into one inch thick pieces and roughly chop the leaves Heat a pan over medium high heat and add the bacon swiss chard stems onion and thyme.

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