Swiss Chard and Goat Cheese Galette

chard and goat cheese galette

From Thursday, March 09, 2006:  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 galette, 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.

Comments from original post:

#1  09 March 2006 – 12:51

Wow. Your totally neat, artistically folded chard galette puts my original one to shame. (Mine was a little more on the, uh, rustic side).

And I officially (if reluctantly) forgive you for the reduction in butter and cheese. Yeah, it’s rich and expensive. But, c’mon, girl… Treat yourself!

All in all, very impressive!

#2  09 March 2006 – 17:38

thank you!

i had some of this for lunch this afternoon and it may have been even better today (it reheated well in the microwave).

i’ll certainly make this again. i’m already thinking it would be good with spinach, portabella mushrooms, roasted garlic, and goat cheese (or feta)…and maybe some olives thrown in there too…..yummm!

and don’t feel bad for me….i treat myself to plenty of butter and goat cheese, often. lol.

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