Swiss-Chard-and-Ricotta Galette

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.



  • 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


  • 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


  1. 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.

  2. Turn dough out onto a piece of plastic wrap and flatten into a disk; wrap in plastic. Refrigerate at least 1 hour or overnight.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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.

    chard ricotta galette martha bakes
    Mike Krautter
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