Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Swiss-Chard-and-Ricotta Galette Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on April 23, 2020 Print Rate It Share Share Tweet Pin Email Yield: 1 11-inch tart The unexpected pairing of oats and cream cheese adds flavor and texture to the crust of this Mediterranean-inspired free-form tart. It's filled with a delectable blend of earthy Swiss chard and creamy ricotta. Ingredients Crust 1 cup unbleached all-purpose flour ½ cup old-fashioned rolled oats 1 teaspoon kosher salt 1 stick (½ cup) cold unsalted butter, cut into small pieces 3 ounces cream cheese 1 large egg yolk Filling 2 tablespoons extra-virgin olive oil 12 ounces Swiss chard, stems separated and sliced into ¼-inch pieces 1 large onion, sliced lengthwise ¼ inch thick Kosher salt and freshly ground pepper 3 tablespoons balsamic vinegar 2 tablespoons golden raisins 3 anchovy fillets, coarsely chopped (optional) 2 tablespoons fresh thyme leaves 6 ounces ricotta, room temperature ¼ cup finely grated Parmigiano-Reggiano 3 tablespoons heavy cream ½ teaspoon freshly grated nutmeg 1 large egg yolk Directions Crust: Pulse flour, oats, and salt in a food processor to combine. Add butter, cream cheese, and egg yolk; pulse until dough just holds together, 15 to 20 seconds. Turn dough out onto a piece of plastic wrap and flatten into a disk; wrap in plastic. Refrigerate at least 1 hour or overnight. Filling: In a large skillet, heat 1 tablespoon oil over medium. Add chard stems, onion, and a pinch of salt. Cook, stirring, until stems are soft and slightly brown, 8 to 10 minutes. Add vinegar and cook, stirring, until liquid is almost evaporated, about 2 minutes. Season with salt and pepper. Stir in raisins. Transfer mixture to a nonreactive bowl. Heat remaining 1 tablespoon oil in same skillet over medium-high. Add anchovies, if using; cook, stirring frequently, 1 minute. Stir in thyme. Add chard leaves and cook until slightly wilted, about 1 minute. Season with salt and pepper. In the bowl of a mixer fitted with the paddle attachment, beat both cheeses with 2 tablespoons cream until smooth, about 1 minute. Stir in nutmeg; season with salt and pepper. Preheat oven to 375 degrees. On a large sheet of parchment, roll out dough to a 1/8-inch-thick round, about 15 inches in diameter. Arrange onion mixture evenly over dough, leaving a 3-inch border. Spread ricotta mixture over onion mixture; top with chard mixture. Fold edges of dough over and gently press down to seal. Transfer tart (still on parchment) to a baking sheet. Refrigerate 15 minutes. In a small bowl, beat together egg yolk and remaining 1 tablespoon cream. Brush exposed dough with egg wash. Bake until crust is golden, 40 to 45 minutes. Serve warm or at room temperature. Mike Krautter Rate it Print