This free-form vegetarian galette, filled with caramelized onions, chard, plenty of fresh herbs and topped with rich goat cheese, can be served as an impressive vegetarian entree or as a side dish. This galette recipe is perfect if you're intimidated by working with dough. Don't worry about getting the circle perfectly round, as you're going to be folding it over the edges of the filling anyway.

Ivy Manning
Source: EatingWell Magazine, November/December 2014

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Recipe Summary

total:
2 hrs 10 mins
Servings:
8
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Ingredients

Dough
Filling

Directions

Instructions Checklist
  • To prepare dough: Pulse flour, cornmeal and salt in a food processor. Add butter and process until it's in very small pieces. Slowly add ice water and process until the dough just starts to clump together. (Alternatively, whisk flour, cornmeal and salt in a mixing bowl and cut in butter with a pastry blender. Stir in water.) Pat the dough into a 4-inch disk, wrap in plastic and refrigerate for at least 30 minutes and up to 3 days.

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  • To prepare filling: Heat oil in a large skillet over medium-high heat. Add onions and 1/4 teaspoon salt; cook, stirring frequently, until the onions are lightly browned, 8 to 10 minutes. Reduce heat to medium-low, add 2 tablespoons water and cook, stirring frequently, until the onions are caramel-colored, 20 to 25 minutes more.

  • Meanwhile, cut leaves off the chard stems and chop the leaves (save stems for another use or discard).

  • Increase heat to medium, add vinegar to the onions and cook, stirring, for 30 seconds. Add garlic and cook, stirring, for 1 minute. Add the chard leaves and cook, stirring occasionally, until tender, 3 to 5 minutes. Transfer to a large bowl. Let stand until cooled to room temperature, about 20 minutes.

  • Preheat oven to 375 degrees F.

  • Unwrap the dough and let stand at room temperature for about 10 minutes.

  • Drain any accumulated liquid from the chard mixture, then stir in 1 egg, ricotta, sun-dried tomatoes, 2 teaspoons each thyme and oregano, pepper and the remaining 1/4 teaspoon salt until well combined.

  • Lightly dust a sheet of parchment paper and the dough with flour. Roll the dough out on the parchment into about a 14-inch circle. (It's OK if it's not perfectly round.) Transfer the dough on the parchment to a large baking sheet. Spread the chard-ricotta mixture in the center of the dough, leaving a 2-inch border around the edges. Sprinkle with goat cheese and the remaining 1 teaspoon each thyme and oregano. Fold the edges of the dough up and over the outer edges of the filling, pleating where necessary. Lightly beat the remaining egg and brush the crust with some of it.

  • Bake the galette until the filling is hot and the crust is golden, 35 to 40 minutes.

Tips

Make Ahead Tip: Prepare dough (Step 1) and refrigerate for up to 3 days. Assemble and bake the galette (through Step 9), cool, cover and refrigerate for up to 1 day. Reheat on a baking sheet at 350°F for about 40 minutes.

Equipment: Parchment paper

Nutrition Facts

297 calories; protein 10.7g 21% DV; carbohydrates 25.7g 8% DV; dietary fiber 3.7g 15% DV; sugars 3.4g; fat 17.8g 27% DV; saturated fat 9g 45% DV; cholesterol 82.3mg 27% DV; vitamin a iu 2547.9IU 51% DV; vitamin c 14.8mg 25% DV; folate 27mcg 7% DV; calcium 139.2mg 14% DV; iron 3.8mg 21% DV; magnesium 54.7mg 20% DV; potassium 403.5mg 11% DV; sodium 381.2mg 15% DV; thiamin 0.1mg 10% DV.

Reviews (3)

Read More Reviews
3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
09/27/2019
I really liked the filling of this galette, although I’ll probably cut back on sun-dried tomatoes just a little bit when I make it again. I’ll also tweak the crust a touch. I know that galette pastry should be dry, but this was a bit too dry and I didn’t like the gritty mouthfeel of the cornmeal. But that’s all personal preference; this is an excellent recipe. Read More
Rating: 5 stars
12/24/2018
This was the star of brunch! I should have made two!! Only changes were adding artichoke hearts and making it Vegan. A lot more expensive but well worth it!!! I like to make personal size Galettes with the butt ends of veggies at the end of the month! Nice crisp salad from the new veggies and a glass of wine...Perfect end to my week! Happy Holidaze to All!raf Read More
Rating: 4 stars
11/10/2014
Best Yet! I love Galettes and this one wowed my guests last night. I used full fat goat cheese and the liquid from the veggies went into a veggie soup I had cooking at the time. This rates close to the sweet potato Tarte. Keep those good recipes coming. Read More
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