Some days in the kitchen are a bit more adventurous than others. I’ve wanted to put into action the ricotta recipe I got from Cherry Grove Farm’s cheese class, AND I had the chance to grab some tasty Hun Val Dairy Farm’s single-source, non-homogenized milk from Brick Farm Market. So it was simply foodie fate.
I am not much of a baker, mostly because it requires measuring. And scientific timing. And perfect circles (which this galette was, until I realized I used wax paper instead of parchment and the fire alarms starting going off and I had to finagle the hot doughy galette off the wax paper and onto the parchment…)
But since I was going on an adventure, I decided to go all out. The galette dough is pretty much just flour and butter. When my husband asked what kind of dough it was, I said “butter dough”. That’s how much butter there was. Maybe there’s so much butter because a galette is traditionally a dessert filled with fruit instead of cheese and served as a rustic alternative to pie. But the savory galette is gaining steam in the culinary world.
I wouldn’t necessarily call this a simple, healthy weeknight meal, but it was certainly a treat that paid off. Especially because almost all of the ingredients were sourced from local farms, from the milk to the flour and rainbow chard (thanks Rolling Hills Farms)! And you could totally taste that freshness.
Savory Rainbow Chard & Pine Nut Galette Recipe
1.5 cups Castle Valley Mills wheat flour
½ cup (8 tablespoons) cold butter
5-6 tablespoons water
½ teaspoon salt
1 garlic clove, minced
1 tablespoon olive oil
1 bunch rainbow or swiss chard, stemmed & thinly sliced
1/8 cup pine nuts
1 egg, beaten and divided
¾ cup homemade ricotta
To make the crust: Whisk together the dry ingredients. Work in the butter until the mixture is crumbly. Drizzle in 5 tablespoons of water, stirring gently until everything is evenly moistened; add the final tablespoon of water if necessary to make a cohesive dough.
Pat the dough into a disk, wrap, and refrigerate for 1 hour.
Meanwhile, heat the olive oil in a pan over medium heat and toast the pine nuts for a minute. Watch so they don’t burn.
Set pine nuts aside and heat the olive oil and sauté the garlic for 30 seconds. Add the chopped rainbow chard and sauté, letting it cook for 5 minutes. Then let the greens cool for 5 minutes. Season with salt to taste.
Mix half the beaten egg into the fresh ricotta, then fold in the greens.
Preheat the oven to 415.
To assemble the galette: On a lightly floured work surface, roll the dough into a 12″ circle. Transfer the dough to a parchment-lined baking sheet.
Spread the ricotta mixture over the dough, leaving a 2″-wide bare strip along the perimeter.
Fold the bare edges of the dough into the center.
Brush the exposed edges of the crust with the remainder of the beaten egg.
Bake the galette for 25 to 30 minutes, until the crust is golden brown and the filling is bubbling.
Remove the galette from the oven and allow it to cool for 5 to 10 minutes before serving.