Swiss Chard and Mushroom Galette
If you’re looking for a versatile, impressive dish that’s perfect for a Champagne brunch, a light, casual dinner, or packed up for a picnic in the park, a galette is all that! Plus, it is…easy as pie! French in origin, a galette is actually an open-face, freeform, rustic “pie” that can be filled with either sweet or savory fillings. The possibilities are endless! I love this one, loaded with Swiss Chard, Mushrooms, and Kite Hill Ricotta Cheese, served with a crisp, green salad, a plate of olives, and a chilled glass of Chardonnay. Ahhh, summer!
1 C Almond Flour
1/2 C Arrowroot Starch
1/2 tsp Sea Salt
1/4 C Miyokos Vegan Butter, cut into small bits and chilled
1 farm fresh egg
1 T Maple Syrup
Extra Virgin Olive Oil or Vegan Butter
1/2 bunch Swiss Chard, ribs and stems removed and chopped into small dice, and leaves chopped into 1” pieces
8 oz Assorted Mushrooms (I used Cremini and Shiitake), cleaned and sliced thin
2 cloves garlic, minced
1 T fresh Thyme
1/4 tsp nutmeg
Sea Salt and Fresh Ground Black Pepper, to taste
1/2 C Kite Hill Ricotta
Almond Milk (or your favorite non-dairy milk) for brushing crust
In a medium bowl, combine flour, arrowroot, and salt. Use a fork to blend in bits of chilled butter, incorporating them throughout the flour to form a slightly sandy texture.
Add in the egg and maple syrup, and blend well. Form dough into a disc, wrap, and refrigerate for one hour.
Meanwhile, use a large pan to saute mushrooms, garlic, thyme, and nutmeg in some olive oil or butter ( 1 T of oil should do) for about 5 minutes. Remove from pan and set aside.
In the same pan, saute the chopped chard stems and ribs for about 3 minutes. Add in the chopped chard leaves and cook just enough for chard to wilt. Remove from pan and add to mushrooms.
Taste mixture, and season with salt and pepper as needed. Set aside.
Preheat oven to 375 degrees F.
Remove dough from refrigerator and roll out into an 11-12” circle between two sheets of parchment paper.
Sprinkle bits of ricotta around the inner circle of dough, leaving a 2-3” border. Then spoon mushroom and chard mixture on top of ricotta, portioned out evenly. Sprinkle top with additional ricotta.
Using the parchment paper to assist you, fold and gently press small sections of uncovered dough over the top of filling. Continue all the way around the circle. Brush crust with a light coating of almond milk.
Carefully slide the parchment with galette onto a baking sheet, and place in oven.
Bake for about 30 minutes, or until crust is a golden brown.
Serve, and enjoy!