Mains

Swiss Chard & Shiitake Mushroom Galette

Author: Mary DiSomma

If you like spinach and kale, you’re going to love Swiss chard. A little less tender than spinach but not as tough as kale, Swiss chard is perfect to use in a stir-fry or tossed with your favorite pasta. Plus, stalks of this leafy green come in a rainbow of colors from bright yellow to vibrant pink.

I love using it in this delicate spring galette.

Swiss Chard & Shiitake Mushroom Galette

Swiss Chard & Shiitake Mushroom Galette

A galette brings all the deliciousness of a pie without all the fuss. Just roll out your favorite pie dough and place the Swiss chard mixture right in the middle. Fold up the dough and pinch to make pleats. With a simple egg wash as a finishing touch, the resulting dish is a rustic tart where the imperfections just make it better!

Yield
8-10 Servings
Prep Time
15 minutes 15 min
Cook Time
45 minutes 45 min
Total Time
1 hour 1 hr

Ingredients

For the Cornmeal Pastry

For the Filling

For the Egg wash

Instructions

  1. Prepare the pastry crust: In the bowl of a food processor, combine the flour, cornmeal, sugar, salt, and rosemary. Pulse to combine. With processor on, slowly add the cubed chilled butter, pulsing to combine. With processor on, add the olive oil and enough of the water to make a dough that comes together. Place dough on a work area and form into a disk. Wrap in plastic food wrap and refrigerate while making the filling.
  2. Preheat oven to 375 degrees. In a large sauté pan, heat 1 tablespoon olive oil. Add the shallots and sauté until translucent. Add the garlic and sauté for 30 seconds. Add the mushrooms and sauté for 1 minute until slightly cooked. Pile the chard leaves and stalks on top of the vegetables and cover. Cook on low heat until just wilted, about 2 to 3 minutes. Season with salt, white pepper and a pinch of red pepper flakes. Remove from heat and let cool for 15 minutes.
  3. Roll out the dough on a lightly floured piece of parchment paper. The galette can be made as a 12-inch round or a rectangle. Use the parchment to lift the dough onto a baking sheet pan.
  4. Place the drained ricotta in a mixing bowl. Add the chopped rosemary and lemon zest and mix to combine. Using a small offset spatula, spread the ricotta cheese mixture on the prepared crust leaving a 1½ -inch border.
  5. Pile the chard mixture evenly on top of the ricotta. Sprinkle the grated Swiss or Gruyere cheese evenly over the chard.
  6. In a small bowl, combine the egg and cream. Using your fingers, fold the edge over the filling, pinching the dough as you go to create pleats. Using a pastry brush, lightly brush egg wash on top of the pinched dough.
  7. Bake until crust has browned and cheese is melted, about 35 to 40 minutes. Remove from the oven and slide galette off of the parchment paper to a cooling rack. Serve warm or at room temperature.
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Swiss Chard & Shiitake Mushroom Galette

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Tips

I like to think of a galette as the perfect pie for the imperfect cook: a galette brings all the deliciousness of a pie without all the fuss. Just roll out your favorite pie dough and place the Swiss chard mixture right in the middle. Fold up the dough and pinch to make pleats. With a simple egg wash as a finishing touch, the resulting dish is a rustic tart where the imperfections just make it better!

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