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Chard & Herbed Ricotta Galette
1 h 30 m
2 h 10 m
“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.”
1 cup white whole-wheat flour, plus more for rolling
½ cup fine yellow cornmeal
¼ teaspoon salt
6 tablespoons cold unsalted butter, cut into 8 pieces
¼ cup ice water
2 tablespoons extra-virgin olive oil
2 large onions, sliced
½ teaspoon salt, divided
2 tablespoons water
1 large bunch chard
1 tablespoon white balsamic vinegar or white-wine vinegar
1 tablespoon finely chopped garlic
2 large eggs, divided
1 cup part-skim ricotta cheese
½ cup chopped soft sun-dried tomatoes
1 tablespoon chopped fresh thyme, divided
1 tablespoon chopped fresh oregano, divided
¼ teaspoon freshly ground pepper
½ cup crumbled goat cheese
1To 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.
2To prepare filling: Heat oil in a large skillet over medium-high heat. Add onions and ¼ 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.
3Meanwhile, cut leaves off the chard stems and chop the leaves (save stems for another use or discard).
4Increase 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.
5Preheat oven to 375°F.
6Unwrap the dough and let stand at room temperature for about 10 minutes.
7Drain 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 ¼ teaspoon salt until well combined.
8Lightly 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.
9Bake the galette until the filling is hot and the crust is golden, 35 to 40 minutes.
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.