Grab some Swiss chard at your local Farmers Market, roll up your sleeves and make this scrumptious Swiss chard galette. It is so good, you’ll find yourself making it over and over again.
Caramelized onions nicely balance the slight bitterness of the chard. Creamy ricotta and tangy Gruyère cheese round out the flavors in this tart.
Make two galettes on the weekend, have one for dinner and save one to reheat for a quick weeknight dinner. Serve the tart with a simple fresh salad.
Be sure to make the crust at least an hour in advance, so that it has time to chill in the refrigerator.
This recipe makes two 11-inch tarts.
Ingredients
- Savory Galette Dough (separated into two disks and chilled)
- 2 bunches of Swiss chard
- 2 tablespoons olive oil
- 1 large white onion, sliced and cut into medium pieces
- 2 cloves garlic, peeled
- Pinch or crushed red pepper flakes
- Kosher salt, to taste
- 1 cup fresh ricotta
- 1 cup grated Gruyère cheese
- 1 egg
- 1 tablespoon milk
Directions
Wash the chard. Remove the stems, dry them and chop them into 1/4-inch slices. Set them aside.
Spin the chard leaves dry. Chop them lengthwise and then across, so that the leaves are cut into small pieces. Put them in a bowl and set them aside.
Heat the olive oil in a large skillet. Add the onion and Swiss chard stems, turn up the heat to medium high and sauté until the onions and chard are lightly browned (about 10-15 minutes).
Crush and chop the garlic and add it to the skillet. Add the red pepper flakes and a little salt and stir everything together. Add the chard leaves and fold them into the mixture. The leaves will quickly wilt. Cook everything until any liquid in the pan evaporates. Taste and adjust salt as needed. Remove the pan from the heat.
Heat the oven to 375 degrees.
Line two baking sheets with parchment paper.
On a large floured surface roll out your first crust until it is about 11-inches wide. Transfer it to a baking sheet. Repeat the process with the other crust.
Spread the ricotta in a thin layer over the two crusts, leaving a 2-inch border around the edges. Evenly spread the onion and chard mixture over the ricotta. Sprinkle the grated Gruyère cheese over the top.
Fold the edges of the crust over the filling, pleating the edge (folding and tucking a little for each pleat), making a complete circle. It doesn’t have to be perfect.
Whisk the egg and milk mixture together in a small bowl. Brush the edges of the galette with the egg wash.
Bake the galettes in the oven until the crusts turn golden brown (35 – 45 minutes). Halfway through the baking time, take out the galettes, rotate the pans (front to back) and place them on the opposite racks. This will help them cook evenly.
Slide the galettes from the baking sheets onto a wooden cutting board. Let them cool for about 10 minutes before serving.
Related Topics
You might enjoy these galette recipes.
Here are some salad ideas to accompany the galette.