A rich and delicious freeform crust topped with chard, shallots, cheese and whatever else your heart desires! Adapted from a recipe by Alexandra Stafford.
- 2 tablespoons olive oil
- 2 large shallots, thinly sliced
- salt, to taste
- crushed red pepper flakes, to taste
- 2 bunches Swiss chard, stems removed
- 1⅓ cups fresh ricotta
- 1 cup grated Coomersdale (or substitute Gruyère or other hard cheese)
- 1 egg yolk
- 1 teaspoon milk or cream
- chutney (optional)
- cornmeal galette dough (see recipe)
Farmers to You Ingredients:
Other Fresh and Pantry Ingredients:
- Wash chard and remove ribs. Tear leaves into slightly smaller pieces. (Save ribs to use when making stock or use them chopped, sautéed and added to your breakfast omelet.) Set aside.
- Peel and thinly slice shallots. Set aside.
- Heat oil over medium heat in heavy skillet or fry pan. Add shallots and cook, stirring occasionally, until lightly browned. Add salt and red pepper flakes, to taste.
- Add chard to cooked shallots in skillet. Cover and cook briefly until chard has wilted and any moisture has evaporated. Set aside.
- Grate cheese. Set aside.
- Preheat oven to 375 degrees.
- Remove dough (see cornmeal galette dough recipe) from refrigerator and roll out on floured surface into either 1 large rectangle or 2 smaller ones. (If you prefer, you can make your galette round.)
- Transfer the rolled-out crust onto a baking pan lined with parchment paper.
- Spread ricotta cheese in a thin layer on the dough, leaving about a 2 inch border all around.
- Next, sprinkle evenly with the chard and shallot mixture. If desired, scatter small bits of chutney on top for a more complex flavor. Sprinkle with grated cheese.
- Fold the edge of the galette dough inward, pinching as necessary.
- Mix egg yolk with a teaspoon of milk or cream. Brush the mixture on the edge of the galette.
- Bake galette for approximately half an hour or until crust is nicely browned and cheese is melted. Slide off the parchment paper onto a cutting board or large serving dish. Cool for about 10 minutes and then cut into servings.