Swiss Chard and Goat Cheese Galette

Name: Swiss Chard and Goat Cheese Galette
Yield: serves 6
Ingredients: 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; 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 (see page 343); 2 tablespoons golden raisins

January 24, 2012

Pies and tarts filled with Swiss chard, pine nuts, and raisins are common in southern France and Italy, where they may be served for dessert, sprinkled with confectioners’ sugar or toasted almonds. Goat cheese and anchovies make this galette decidedly savory, while the crust departs from the standard with wholesome oats and whole-wheat flour.

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