Swiss Chard and Goat Cheese Galette

[Guest guest]

this tart is interesting. it's a little too sweet for

a savory dish, but still good. this is an entry from

my blog....

 

Swiss Chard and Goat Cheese Galette

 

I came across this recipe on film stock, a neat little

blog with plenty of vegetarian recipes, and it just so

happened that I had just bought the most beautiful

bunch of swiss chard. So, I made this last night. It

was lovely. The crust turned out amazing and I loved

that it used the whole wheat flour. I made a couple

of changes to the recipe (mostly out of frugality) and

they included, decreasing the amount of butter in the

dough to 8 tablespoons (1 stick), decreasing the

number of onions to 2, and decreasing the amount of

goat cheese to 6 ounces. I also ended up baking the

galette for about 45 minutes to make sure the crust

was golden. The Swiss chard and goat cheese galette

sliced easily and held together perfectly. I want to

thank Filmstocker for the recipe and for letting me

share it here. I hope I did his recipe justice.

 

Swiss Chard and Goat Cheese Galette

 

1 cup whole wheat flour

1 cup white all-purpose flour

1/2 tsp salt

1 tsp sugar

12 tablespoons cold butter, cut into small pieces

1/3 to 1/2 cup ice water

1-2 bunches Swiss chard, between 1 and 2 pounds

2 Tbsp olive oil

pinch crushed red pepper, or to taste

1/2 cup dry white or red wine

3 medium onions, chopped

1/3 cup creme fraiche or sour cream

8-12 ounces goat cheese or feta cheese

salt, ground pepper

2 eggs

 

1. Mix the flour, salt and sugar in the bowl of a food

processor. Add the butter and pulse until the mixture

resembles coarse corn meal.

 

2. Add the water in stages (as little as possible) and

pulse until the dough begins to hold together. Don't

mix the dough too much. Gather the dough together and

press it into a disc. Wrap it in plastic wrap and

place it in the refrigerator for at least 20 minutes.

 

3. Clean the Swiss chard well. Chop the leaves well

and chop the stems onto 1/2 inch pieces. Blanch in

boiling salted water until the leaves are wilted and

the stems are tender, about 4 minutes. Drain, rinse,

and press the water out of the chard.

 

4. In a frying pan, heat the oil with the red pepper.

Add the onion and saute until the onion is soft and

picking up some brown spots, 10-15minutes. Add the

wine and then the chard. Saute until most of the

liquid is thick or absorbed. Remove from heat and let

cool a bit.

 

5. In a mixing bowl, combine the onion-chard mixture,

creme fraiche, goat cheese (broken up into small

pieces), eggs and salt and ground pepper to taste. Set

aside.

 

6. When you're ready to make the gallette, preheat the

oven to 400 degrees.

 

7. Remove the dough from the fridge. With a rolling

pin, roll it out on a lightly floured surface until

it's about a 14 " circle. Fold it and pick it up and

place it on a baking sheet. Unfold it.

 

8. Put the filling on top of the dough and then fold

the dough around it, piece by piece, overlapping to

make your galette. (Don't worry if it looks a little

wierd: RUSTIC is the look we're going for.)

 

9. Bake it in the oven for 25-30 minutes or until it

looks and smells done.