Chard Galette

Recipe courtesy of Michael Markoff
Pair with Long Meadow Ranch Pinot Gris, Anderson Valley
Yields 2-3 servings
  • 1/2 cup ricotta

  • 1/2 cup Parmesan cheese, grated

  • 1/2 cup Skyhill goat cheese, crumbled

  • 1 bunch rainbow swiss chard, leaves and stems separated and roughly chopped

  • 1 garlic clove, minced

  • 1 tbsp mixed garden herbs (tarragon, parsley, chives), rough chopped

  • 1 tbsp EVOO

  • 1 large egg yolk

  • salt and pepper to taste

  • 1 pie shell (see dough recipe below or use store bought pie crust)

  • 2 1/4 cup all-purpose flour
  • 1 cup (8 oz) unsalted butter, cold and cut into pieces
  • 1/4 cup cold water
  • 1 tsp salt
  • In a stand mixer, combine the flour and salt, then add the butter and blend until combined.
  • Slowly add the cold water, while the mixer is running, until the mixture is combined, but not sticky (about 30 seconds). Only use as much water as necessary.
  • Wrap the dough in plastic wrap and chill at least one hour or overnight.
  • Preheat the oven to 425F.
  • Heat the olive oil in a large skillet on medium high heat and cook garlic until fragrant. Add the chard, season with salt and pepper, and cook until slightly wilted. Remove from heat and cool to room temperature.
  • In a stand mixer, combine the ricotta, parmesan and goat cheese. Add herbs. Remove from mixer and fold in the cooled chard.
  • To make the shell, roll the dough into a 12 inch round circle, ¼ inch thick, on a sheet of parchment.
  • Spread the chard mixture evenly across the dough leaving a 2 inch border. Slowly bring the edges of the dough up overlapping as needed to create a border and brush generously with the egg yolk.
  • Transfer the galette on the parchment to a baking sheet. Bake for 12-15 minutes until golden.
  • Let it cool for a few minutes on the baking sheet before serving. Slice & enjoy!