Swiss Chard and Goat Cheese Galette
For The Crust
- 1/2 cup all-purpose flour, plus more for dusting
- 1/2 cup whole-wheat flour
- 1/2 cup old-fashioned rolled oats
- 1 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
- 3 ounces cream cheese
- 1 large egg yolk, plus 1 large egg yolk, for egg wash
- 1 tablespoon heavy cream, for egg wash
For The Filling
- 12 ounces green Swiss chard, washed, stems removed and reserved
- 2 tablespoons extra-virgin olive oil
- 1 large onion, sliced lengthwise 1/4 inch thick
- 3 tablespoons balsamic vinegar
- Coarse salt and freshly ground pepper
- 3 anchovy fillets, coarsely chopped (optional)
- 2 tablespoons fresh thyme leaves
- 6 ounces fresh goat cheese, room temperature
- 2 tablespoons heavy cream
- 1/2 teaspoon grated nutmeg
- 2 tablespoons pine nuts, toasted
- 2 tablespoons golden raisins
Make the crust: In a food processor, pulse flours, oats, and salt to combine. Add butter, cream cheese, and 1 egg yolk, and process until dough just comes together, 15 to 20 seconds. Press dough into a disk. Wrap in plastic, and refrigerate 1 hour or up to 1 day.
Make the filling: Slice chard stems into 1/4-inch pieces. In a large skillet, heat 1 tablespoon oil over medium. Add stems and onion slices, and cook, stirring, until slightly brown, 8 to 10 minutes.
Cover skillet, and reduce heat to low. Cook, stirring occasionally, until stems are very soft, about 15 minutes. Add vinegar and cook, stirring, until liquid is reduced by half, about 2 minutes. Season with salt and pepper. Remove from heat, and transfer onion mixture to a nonreactive bowl.
Heat remaining 1 tablespoon oil in same skillet over medium-high. Add anchovies, if using; saute, stirring frequently, 1 minute. Add chard leaves, and saute until slightly wilted, about 1 minute. Stir in thyme; season with salt and pepper.
With an electric mixer on medium speed, mix goat cheese and cream. Beat until smooth, about 1 minute. Stir in nutmeg; season with salt and pepper.
On a lightly floured surface, roll out dough to a 12-inch round, 1/4 inch thick. Arrange onion mixture evenly over dough, leaving a 3-inch border around edge. Spread goat-cheese mixture over onion mixture, and top with chard-leaves mixture. Sprinkle with pine nuts and golden raisins. Fold in edges of dough, and press down gently to seal. Transfer tart, on parchment, to a rimmed baking sheet. In a small bowl, beat remaining 1 egg yolk with remaining 1 tablespoon cream; brush exposed dough. Refrigerate until dough is firm, about 30 minutes.
Preheat oven to 375 degrees. Bake until crust is golden, 40 to 45 minutes. Transfer to a wire rack to cool slightly. Serve warm or at room temperature.