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Swiss Chard and Mushroom Galette

Swiss Chard and Mushroom Galette

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Selling skeptics on the idea of a vegetarian dinner is easy when it’s in pie form. Maitake mushrooms add heft.


Whole wheat dough

  • ¾ cup (1½ sticks) chilled unsalted butter, cut into pieces
  • 1 tablespoon apple cider vinegar


  • Kosher salt and freshly ground black pepper
  • 3 tablespoons olive oil, divided
  • 4 oz. maitake mushrooms, torn, and/or crimini mushrooms, thinly sliced
  • 1 garlic clove, finely chopped
  • 1 bunch large Swiss chard, ribs and stems removed, leaves cut into bite-size pieces
  • All-purpose flour (for parchment)
  • 1 large egg, beaten to blend
  • 1 cup mixed fresh tender herbs (such as flat-leaf parsley, cilantro, dill, and/or chives)
  • 1 teaspoon finely grated lemon zest
  • 1 teaspoon fresh lemon juice
  • Flaky sea salt (such as Maldon)

Recipe Preparation

Whole wheat dough

  • Pulse all-purpose flour, whole wheat flour, and salt in a food processor to combine. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining.

  • Transfer mixture to a large bowl; drizzle with vinegar and ¼ cup ice water. Mix with a fork, adding more ice water by the tablespoonful if needed, just until a shaggy dough comes together; lightly knead until no dry spots remain (do not overwork). Pat into a disk and wrap in plastic. Chill at least 2 hours.

  • DO AHEAD: Dough can be made 2 days ahead. Keep chilled.


  • Preheat oven to 400°. Season ricotta with kosher salt and pepper; set aside.

  • Heat 1 Tbsp. oil in a large skillet over medium-high heat. Add mushrooms; season with kosher salt and pepper and cook, stirring occasionally, until golden brown and crisp, about 5 minutes. Transfer to a small bowl.

  • Heat 1 Tbsp. oil in same skillet over medium heat. Cook garlic, stirring, until fragrant, about 30 seconds. Add half of chard, season with kosher salt and pepper, and cook, tossing, until slightly wilted. Add remaining chard and cook, tossing occasionally, until completely wilted, about 4 minutes. Remove from heat; season with salt and pepper. Set aside.

  • Roll out dough on a lightly floured sheet of parchment to a 14” round about ⅛” thick. Transfer on parchment to a baking sheet. Spread three-fourths of ricotta over dough, leaving a 1½” border. Top with reserved chard, then mushrooms. Dollop remaining ricotta over vegetables. Bring edges of dough up and over filling, overlapping as needed, to create a 1½” border; brush with egg. Bake galette, rotating once, until crust is golden brown and cooked through, 35–40 minutes. Let cool slightly on baking sheet.

  • Toss herbs with lemon juice and remaining 1 Tbsp. oil in a small bowl; season with pepper. Top galette with herbs, zest, and sea salt.

,Photos by Christina Holmes

Nutritional Content

Calories (kcal) 730 Fat (g) 53 Saturated Fat (g) 28 Cholesterol (mg) 175 Carbohydrates (g) 49 Dietary Fiber (g) 5 Total Sugars (g) 2 Protein (g) 17 Sodium (mg) 710Reviews SectionSwiss chard was in my CSA share this week and I had ricotta to use up so I chose this recipe to for a Sunday night dinner. The recipe was fairly easy but I was tempted many times to season the mushrooms or the ricotta with more than just salt pepper and the ONE Clive if garlic. I’m glad I resisted temptation. The lemony herbs piled on top burst on your tongues and and brighten the earthy flavors of the mushroom and Swiss chard and the richness of the ricotta and the crust. Speaking of the crust it is pretty simple and I will definitely make it again for other fillings.AnonymousDarien IL06/28/20it was delicious! I used king oyster mushrooms and rainbow chard. I have a small oven so made two smaller galettes: one with the ricotta and the second with a tangy and creamy goat cheese. I think I might add chopped oil-cured black olives next time I make this.AnonymousNew Delhi03/30/20This has been on my weeknight go to menu for almost a decade. Wow factor is subjective. My get home from work and get something really nummy and satisfying is my goal. I go out for wow usually unless I am throwing a party. It is fun and tasty and easy to make. (I always keep the galette dough in the freezer. I use it for other savory galettes, i.e. butternut squash and caramelized onions.)btracymadisonMadison, Wi12/04/19Yes ridiculously good and nutritious, but it somehow lacks the wow factor. I kept forgetting i had it as leftovers in the fridge.brushjlSolon, ohio09/15/18I can't believe how easy this dough was to make! I was very nervous i was messing it up big time but it came out flaky buttery and perfect. The filling was delicious i did however add parmesan to the ricotta mix because I just felt like that was the right thing to do but it was incredible. Do no skip out on the herb salad with lemon dressing it takes this dish from a 9 to a 10.missmashQueens, NY01/10/18

Watch the video: Galette Dough Recipe (May 2022).