Swiss Chard Galette

Sauté for a minute then add the water cover the pan and reduce the heat to low. While butter is the usual choice for galette or pie dough a combination of olive oil and yogurt gives this crust a flaky texture and a golden brown color when baked.

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Add half of chard season with kosher salt and pepper and cook tossing until slightly wilted.

Swiss chard galette. Add a few crushed red pepper flakes to taste. If the dough is a little. Ingredients Galette 2 tablespoons olive oil 1 large white onion Salt to taste 2 cloves garlic Pinch crushed red pepper flakes 2 bunches Swiss chard stems removed about 500 grams post-stemming 1 Cornmeal Galette Dough 1 cup fresh ricotta 1 cup grated Gruyère or Comté 1 egg yolk 1 teaspoon milk or.

Add remaining chard and cook tossing occasionally until completely wilted about 4 minutes. Add the stems and onion and cook stirring until slightly brown 8 to 10 minutes. I love using it in this delicate spring galette.

In a large skillet heat 1 tablespoon oil over medium heat. Season with salt and pepper. Add chard leaves and cook until slightly wilted about 1 minute.

Season with salt and pepper. Heat oil in a large skillet over medium heat. This savory Leek and Swiss Chard Galette starts with a traditional savory pie crust with pieces of walnuts and black pepper mixed in.

Slice chard stems into 14-inch pieces. When hot add chard and cook until wilted and tender about 5 minutes. Okay but what is a galette.

Cook the chard for 15 minutes stirring occasionally. Add raisins stir season with salt and pepper remove from heat and set. This version features sautéed Swiss chard and onions but with some minor adjustments you could replace the chard with other greens - like spinach collards or kale - or substitute other cheeses for the ones we use here.

Season with salt and pepper. To Make the Galette. Plus stalks of this leafy green come in a rainbow of colors from bright yellow to vibrant pink.

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. If the pan becomes too dry add a splash of water. Heat the oven to 350 fahrenheit Cut the swiss chard stems into one inch thick pieces and roughly chop the leaves Heat a pan over medium high heat and add the bacon swiss chard stems onion and thyme.

A galette is a wonderful - and simple - way to show off seasonal produce for either a main dish or a dessert. Oil in same skillet over medium heat. In the bowl of a mixer fitted with the paddle attachment beat both cheeses with 2 tablespoons cream until smooth about 1 minute.

Cook garlic stirring until fragrant about 30 seconds. Season with salt and pepper. It gets rolled out and topped with a thin layer of dijon and.

Add the Swiss chard and season with a pinch of salt and pepper.

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