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Rainbow Chard & Goat Cheese Galette

Updated: Apr 27, 2019

We've gone head over heels for this gorgeous freeform galette with a hearty oat crust. We had a line of impatient family members waiting for this beauty to be baked & photographed before it was allowed to be enjoyed - they will attest that it was worth the wait! We think the crust makes the galette in this case, but if you're really not into making your own dough, you can use puff pastry or a regular (savory) pie crust too. This recipe was inspired by @marthastewart Swiss Chard & Ricotta Galette recipe, but the variations are endless. We're thinking Spinach, Cherry Tomato, Ricotta & Olive might be a fabulous combo too.

For the oat tart dough:

  • 1 cup (125g) flour

  • 1/2 cup (40g) rolled oats

  • 1/2 teaspoon salt

  • 3oz. (85g) cream cheese

  • 1/2 cup (115g) cold butter, cut into small pieces

  • 1 egg yolk

For the filling:

  • 2 tablespoons olive oil

  • 1 large onion, sliced

  • 2 tablespoons balsamic vinegar

  • 6oz. (170g) fresh soft goat cheese, at room temperature

  • 3 tablespoons (45ml) cream, separated

  • 12 oz. (340g) rainbow or regular chard leaves, stems removed and roughly chopped

  • freshly grated nutmeg, salt & pepper

To make the tart dough, add the flour, rolled oats and salt to a food processor and pulse for 15 seconds until the oats are well incorporated. We like the chewiness of a few larger oats in the dough but this is up to you. Add the cream cheese, butter and egg yolk and process until the mixture resembles wet sand. It may or may not come together at this point, it depends on the room temperature and humidity. If it really doesn't stick together, add a couple of teaspoons of cold water to the last few pulses. Empty the mixture onto a piece of plastic cling film, form into a round disc, cover and refrigerate whilst you prepare the filling, or overnight.

To make the filling, sauté the onions in a tablespoon of olive oil for 7-8 minutes over a medium heat until they start to brown on the edges. Turn the heat to low, add the balsamic vinegar and cover, stirring occasionally for 15 minutes until soft and a deep caramel color. Remove from the pan and set aside.

Add the other tablespoon of olive oil to the same pan and sauté the chard over a low-medium heat for a few minutes, turning constantly, until wilted and reduced in volume. Season with salt, pepper and a good helping (about 10 passes on the grater) of fresh nutmeg.

Combine the goat cheese with 2 tablespoons of cream and set aside.

Remove the dough from the fridge and roll it out to a 1/4 inch (6-7mm) circle. Rough edges are ok, they add charm! Place the onions on the dough leaving a 2 inch (5cm) space around the perimeter. Dollop the goat cheese mixture all over the onions, and then place the chard over the goat cheese. Fold over section by section of the dough until you've enclosed the filling. Brush with the remaining tablespoon of cream and refrigerate for 15 minutes. Preheat the oven to 375F (190C).

Bake the galette for 40-50 minuets until the crust is golden brown. Allow to cool for 10 minutes before cutting into it. Serve with a fresh green salad and a crisp white wine!

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