Swiss Chard and Shiitake Mushroom Galette
Yield: Serves 8-10
Swiss Chard and 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!
Ingredients
Rosemary cornmeal pastry
- 2½ cups all-purpose flour
- ⅔ cup yellow cornmeal (not stone ground)
- 2 teaspoons sugar
- 1 teaspoon salt
- 1 tablespoon finely chopped fresh rosemary
- 12 tablespoons (1½ sticks) unsalted butter, chilled and cut into small pieces
- ¼ cup olive oil
- 4 to 6 tablespoons ice water, as needed
Filling
- 1 tablespoon olive oil
- 2 shallots, finely chopped
- 2 garlic cloves, minced1 cup sliced fresh shiitake mushrooms2 bunches rainbow Swiss chard, washed and dried, leaves and stalks thinly sliced
- ¼ teaspoon salt
- ⅛ teaspoon white pepperPinch of red pepper flakes1¼ cups whole ricotta, drained
- 1 tablespoon finely chopped fresh rosemaryZest of one lemon
- 1¼ cups shredded Swiss or Gruyere cheese
Egg wash
- 1 large egg
- 1 tablespoon heavy cream
Instructions
- 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.
- 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.
- 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.
- 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.
- Pile the chard mixture evenly on top of the ricotta. Sprinkle the grated Swiss or Gruyere cheese evenly over the chard.
- 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.
- 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.
