The kind folks at Cal-Organic Farms sent me another big box of produce to play with in the kitchen. I was immediately inspired by one of the items in the delivery – and used it to make a chard and mushroom galette over the weekend.
The savory pastry features a flaky cornmeal-flecked crust topped with two types of cheese and plenty of veggies (including fromage blanc from Cowgirl Creamery and oyster mushrooms from Far West Fungi, which I picked up at the Ferry Building). It’s delicate yet hearty, and can be enjoyed for breakfast, lunch or dinner.
Whether you’re cooking for one or feeding a crowd, this chard and mushroom galette is sure to please. Don’t believe me? Ask my mom and dad, who each savored a slice and proclaimed, “It’s delicious!”
Recipe adapted from Fine Cooking.
- 1¼ cups all-purpose flour
- ¼ cup yellow cornmeal
- ½ teaspoon sugar
- ¼ teaspoon sea salt
- 8 tablespoons unsalted butter, cold, cut into small pieces
- 4 tablespoons ice water
- 1 tablespoon chopped fresh parsley
- 2 tablespoons olive oil, divided
- ½ cup diced yellow onion
- 1 pound red chard, stalks cut into thin matchsticks and leaves roughly chopped
- 2 tablespoons chopped fresh parsley, divided
- 2 garlic cloves, minced
- ½ teaspoon dried chili flakes
- 1 teaspoon sea salt, divided
- ½ teaspoon freshly ground black pepper, divided
- 4 ounces oyster mushrooms, torn into pieces
- 1 cup fromage blanc
- ½ cup grated Pecorino Romano cheese
- 1 egg yolk
- 1 egg beaten with 1 teaspoon heavy cream or half-and-half
- In a large bowl, combine the flour, cornmeal, sugar and salt. Add the butter and rub it into the flour mixture with your fingertips until it resembles coarse meal. Add water and parsley and mix with a fork until the ingredients start to come together. Then use your hands to lightly knead the dough in the bowl until it forms a ball. Flatten the ball into a disc, wrap in plastic and chill in the refrigerator for at least 1 hour.
- Heat 1 tablespoon olive oil in a fry pan over medium heat. Add onion and chard stalks and cook, stirring occasionally, until tender, 3-4 minutes. Add chard leaves and cook, stirring occasionally, until just barely wilted, about 2 minutes. Transfer vegetables to a medium bowl. Add 1 tablespoon parsley, garlic, chili flakes, ½ teaspoon salt and ¼ teaspoon pepper and stir until combined. Set aside.
- Heat remaining 1 tablespoon olive oil in a fry pan over medium heat. Add mushrooms and sauté until tender, about 3 minutes. Transfer to a small bowl and set aside.
- In a medium bowl, combine the fromage blanc, Pecorino Romano cheese, egg yolk, remaining 1 tablespoon parsley, remaining ½ teaspoon salt and remaining ¼ teaspoon pepper; whisk until smooth.
- Remove the dough from the refrigerator and let it sit for 5 minutes. On a lightly floured work surface, roll out dough to a 14" circle. Carefully transfer the dough to a baking sheet lined with parchment paper.
- Transfer ¼ cup of the cheese mixture to a small bowl and set aside. Spread the remaining cheese mixture over the dough in an even layer, leaving a 1" border around the edges. Scatter the vegetable mixture over the cheese mixture and arrange the sautéed mushrooms on top. Spoon dollops of the reserved cheese mixture on top.
- Fold the edges of the dough over the filling and crimp. Transfer to the refrigerator to chill for 20 minutes.
- Meanwhile, preheat oven to 400 degrees.
- Remove galette from the refrigerator. Brush the crust with egg wash.
- Bake galette until the crust is golden brown, 40-45 minutes. Serve immediately or at room temperature.
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