Description
In this kale and Swiss chard recipe, fresh greens are layered with cheese and onions in a simple, rustic pastry for a savory side or light meal.
Ingredients
- 1 single pie crust (homemade or store-bought)
- 4 tablespoons olive oil
- 1 medium onion
- 1 tablespoon fresh thyme leaves
- 1/2 teaspoon kosher salt
- 1 bunch kale
- 1 bunch Swiss chard
- 2 cloves garlic, minced
- 4 tablespoons breadcrumbs
- 3 tablespoons grated Parmesan cheese
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground nutmeg
- 6 ounces shredded or thinly sliced cheddar cheese
- 2 large eggs, beaten
- 4 tablespoons of cream or milk
Instructions
- Roll out the dough. On a floured piece of parchment, roll the pie dough out into a rough, 12-inch circle. Place on a baking sheet or pizza stone and stick in the fridge to keep cool until needed.
- Cook the onion. Peel and thinly slice the onion. Heat two tablespoons of olive oil over medium-low heat in a large pan. When hot, add the onion, thyme leaves, and a 1/4 teaspoon of salt. Cook for about 10 minutes, stirring often, until golden. Add a splash or two of water to the pan if it gets too hot and dries out. Remove from the heat and set aside.
- Prep the greens. While the onion is cooking, rinse the kale and Swiss chard, then remove any tough ribs or stems. Roughly chop the leaves until you have about 7 to 8 cups. In a clean pan, heat another tablespoon of olive oil. Add the greens and minced garlic, and cook for 4 to 5 minutes until the greens are wilted. Set aside.
- Make the breadcumb mixture. Preheat the oven to 400°F and position a rack in the center. In a small bowl, mix the breadcrumbs, Parmesan cheese, pepper, nutmeg, and the remaining 1/4 teaspoon of salt. Stir half of this into the greens. Set the other half aside for topping.
- Assemble. Evenly layer the cheese over the chilled pie dough, leaving about a 1-inch border along the edge. Next, spread the onions on top of the cheese. In a separate bowl, stir the eggs and milk into the greens, then spread this mixture over the onions. Finally, fold the edges of the dough over the filling, rearranging it as needed to ensure an even distribution across the dough.
- Bake. Finish the galette off with the remaining breadcrumb mixture and a drizzle of the remaining tablespoon of olive oil. Place in the oven and bake for 35-40 minutes, or until the pastry and filling are golden brown. Let cool for 10 minutes, then cut into pieces and serve.
Notes
Galettes are meant to be rustic, so embrace that mentality as you roll out the dough, chop the greens, and assemble everything. There's no need to stress about it. That's generally a good mentality for cooking: don't stress. Cooking should be enjoyable.
If you do need guidance on making the galette dough, use the ratio of 3:2:1. That's three parts flour, two parts butter, and one part water. For the one piece of dough needed for this galette, use 6 ounces of flour, 4 ounces of butter, and 2 ounces of ice-cold water plus a couple of pinches of salt. Combine the butter and flour, using your hands to work the butter into small pieces, then work in the water until combined. Use additional flour if needed, then chill until.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: French-Inspired