Friday, March 03, 2006

Swiss Chard and Goat Cheese Galette

This is a great savory pie for spring. It's very simple to make... but very impressive when you bring it to the table.

Swiss chard stems have a very distinctive flavor, earthy and strong like fresh beets. If you don't like that taste, leave the stems out and use more leaves.

You can make the filling and dough ahead of time, and then throw everything together when you're ready to eat.

Swiss Chard and Goat Cheese Galette

1 cup whole wheat flour
1 cup white all-purpose flour
1/2 tsp salt

1 tsp sugar
12 tablespoons cold butter, cut into small pieces

1/3 to 1/2 cup ice water

1-2 bunches Swiss chard, between 1 and 2 pounds
2 Tbsp olive oil pinch
crushed red pepper, or to taste

1/2 cup dry white or red wine
3 medium onions, chopped
1/3 cup creme fraiche or sour cream
8-12 ounces goat cheese or feta cheese
salt, ground pepper
2 eggs

1. Mix the flour, salt and sugar in the bowl of a food processor. Add the butter and pulse until the mixture resembles coarse corn meal.

2. Add the water in stages (as little as possible) and pulse until the dough begins to hold together. Don't mix the dough too much. Gather the dough together and press it into a disc. Wrap it in plastic wrap and place it in the refrigerator for at least 20 minutes.

3. Clean the Swiss Chard well. Chop the leaves well and chop the stems onto 1/2 inch pieces. Blanch in bowling salted water until the leaves are wilted and the stems are tender, about 4 minutes. Drain, rinse, and press the water out of the chard.

4. In a frying pan, heat the oil with the red pepper. Add the onion and saute until the onion is soft and picking up some brown spots, 10-15minutes. Add the wine and then the chard. Saute until most of the liquid is thick or absorbed. Remove from heat and let cool a bit.

5. In a mixing bowl, combine the onion-chard mixture, creme fraiche, goat cheese (broken up into small pieces), eggs and salt and ground pepper to taste. Set aside.

6. When you're ready to make the gallette, preheat the oven to 400 degrees.

7. remove the dough from the fridge. With a rolling pin, roll it out on a lightly floured surface until it's about a 14" circle. Fold it and pick it up and place it on a baking sheet. Unfold it.

8. Put the filling on top of the dough and then fold the dough around it, piece by piece, overlapping to make your galette. (Don't worry if it looks a little wierd: RUSTIC is the look we're going for.)

9. Bake it in the oven for 25-30 minutes or until it looks and smells done.


Anonymous suzi said...


i made this recipe for dinner tonight. very nice. the dough/crust turned out amazing.

do you mind if i put the recipe on my blog (along with credit and a link to yours)?


great blog, btw!

8:16 PM  
Blogger FilmStocker said...

Thanks so much. Glad the crust turned out well and all. I know Jeff and I ate every last crumb.

And of course I don't mind if you put the recipe on your blog. Totally flattered actually.

All my best,


8:31 PM  
Anonymous suzi said...

thank you, andrew. it's up now. i hope i did your recipe justice. :)


11:39 AM  
Anonymous Jenny said...

Talk about a painful flashback-isn't that picture also on the cover of an old Rod Stewart album that we used to have?

10:18 AM  
Blogger FilmStocker said...

Yeah. It's a Renoir painting that your boy Rod used for an album cover.... Only I think he super-imposed his own face into the painting.

Tasteful. Restrained. So Rod.

8:52 PM  

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