Swiss Chard and Mushroom Galette with Whole Wheat Crust

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Swiss chard seems to be riding the popularity train with kale. Thick, slightly bitter, slightly tough greens that are hearty enough to weather the chilly months in your garden. They also happen to be very good for you, so my healthy friends say, which is why this recent Bon Appetit recipe appealed to me. Plus I loved the rustic look of it.

Savory galettes are a wonderful thing, don’t you think? I love the idea of folding pastry around something other than spiced apples or glossy peaches. It’s a bit of a mind trick (should this be sweet or salty?) and feels very French to eat pastry for dinner.

I went through the trouble of making the whole-wheat crust by hand, folding it to cup a mixture of sauteed mushrooms, chard, garlic and Swiss cheeses. The whole process reminded me what a bother it is cooking from scratch! Can’t believe I used to cook like this all the time, but I’ll stick with  my once-weekly cooking projects until I get my hands free.

I didn’t follow the original recipe exactly just because I forgot to buy ricotta cheese. And the new, frugal, time-saving me only goes grocery shopping one time per week. We enjoyed the nuttiness of the Swiss cheeses, so use your preference. I believe goat cheese would also be good, notably with the fresh lemon and grassy herbs.

Original Recipe:

Swiss Chard and Mushroom Galette

Ingredients:

WHOLE WHEAT DOUGH

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 teaspoon kosher salt
  • ¾ cup (1½ sticks) chilled
  • unsalted butter, cut into pieces
  • 1 tablespoon apple cider vinegar

Pulse all-purpose flour, whole wheat flour, and salt in a food processor to combine. Add butter and pulse until mixture resembles coarse meal with a few pea-sized pieces of butter remaining. Drizzle with vinegar and ¼ cup ice water. Pulse just until a shaggy dough comes together; lightly knead until no dry spots remain (do not overwork). Pat into a disk and wrap in plastic. Chill at least 2 hours. (let sit at room temp for around 30 minutes to soften before rolling out)

GALETTE

  • 1 cup ricotta (or mix of 1 c. Swiss/Gruyere cheeses)
  • Kosher salt and freshly ground
  • black pepper
  • 3 tablespoons olive oil, divided
  • 1 package mushrooms, sliced, about 1 cup (I used baby bellas)
  • 1 garlic clove, finely chopped
  • 1 bunch large Swiss chard, ribs and stems removed, leaves cut into bite-size pieces (I bought Trader Joe’s pre-chopped bag of chard)
  • 1/4 fresh herbs (I used parsley and cilantro leaves)

Preheat oven to 400°. Season ricotta with kosher salt and pepper; set aside (skip this step if not using ricotta).

Heat 1 Tbsp. oil in a large skillet over medium-high heat. Add mushrooms; season with kosher salt and pepper and cook, stirring occasionally, until golden brown and crisp, about 5 minutes. Transfer to a small bowl.

Heat 1 Tbsp. oil in same skillet over medium heat. Cook garlic, stirring, until fragrant, about 30 seconds. Add half of chard, season with kosher salt and pepper, and cook, tossing, until slightly wilted. Add remaining chard and cook,
tossing occasionally, until completely wilted, about 4 minutes. Remove from heat; season with salt and pepper. Set aside.

Roll out dough on a lightly floured sheet of parchment to a 14” round about ⅛” thick. Transfer on parchment to a baking sheet. Spread three-fourths of cheese over dough, leaving a 1½” border. Top with reserved chard, then
mushrooms. Sprinkle remaining cheese over top. Bring edges of dough up and over filling, overlapping as needed, to create a 1½” border; brush with egg.

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Bake galette, rotating once, until crust is golden brown and cooked through, 35–40 minutes. Let cool slightly on baking sheet.

Sprinkle herbs over top, then zest and juice of lemon, cracked pepper and flaky sea salt.

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Slice, and enjoy, friends! xoxo

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