This Rainbow Chard Galette is so good (I mean, there’s cheese and puff pastry, what’s not to love) and a serious show stopper for your Easter feast (or any day, really).
OVENS, amiright? It recently occurred to me that the real secret to successful baking is knowing your oven well. I mean, measuring and experience and bringing things to room temperature and patience are also important, but seriously, if you know that your oven runs hot or cool or that it has uneven spots, you can really up your baking game.
As you can tell, I’m still adjusting to our oven even though we’ve lived in our current house for almost two years.
Luckily, I’ve found that store-bought puff pastry is fairly forgiving. As long as your filling isn’t too wet and the oven is at least 400 degrees, you’re pretty safe.
Which makes this easy galette a reliable option for your holiday table.
A couple of notes:
I like to rip the greens off of the stems and then arrange the stems in a way that flexes my OCD muscles. HOWEVER, you can opt to chop everything together to save time and that’s perfectly acceptable.
Roasting garlic makes the flavor mellow and mild, which I like here because it lets the chard sing. But if you like a stronger garlic flavor, chop the cloves and saute them with the spring onions and greens instead of roasting. Or you can do half and half.
This galette really needs salt. I salt at the beginning and end of wilting the greens and then finish with some more salt. I like salt. If you don’t, I urge you to salt at the beginning and end of wilting (and taste test to make sure it’s not too much) and then skip the final salting rather than waiting to add salt at the end.
Rainbow chard galette
Time: 50-60 minutes (about 30 minutes active time, depending on how intense you get about arranging the chard stems)
Yield: 9 medium pieces
4 large garlic cloves
2 Tbsp olive oil + more for roasting the garlic (about ½ cup)
2 large spring onions (white/purple and green parts), chopped (about 1 heaping cup) sub scallions if necessary
10 cups chard leaves, measured after chopping, lightly packed (about 2 medium bundles)
2 tsp balsamic vinegar
1/4 tsp kosher salt (a few big pinches)
A few cracks of black pepper
1 cup ricotta
3/4 cup nutty cheese like gruyere or aged Gouda, shredded
1 puff pastry sheet
1 Tbsp roasted garlic oil (from earlier roasted garlic)
1 egg, whisked
Preheat oven to 425.
Smash four garlic cloves (no need to remove the skin) and place in an oven-safe ramekin. Add enough olive oil to cover the garlic. Cook in the oven for 6-8 minutes, or until you start to smell garlic and the cloves are fork tender.
Meanwhile, heat 2 Tbsp olive oil in a very large skillet. Add the spring onions and sauté until translucent and fragrant, about 2 minutes.
Add the greens and a large pinch of salt. Cook until wilted, about 8-10 minutes.
Add the balsamic vinegar, another large pinch of salt, and a few cracks of fresh black pepper and stir a few times.
Once wilted, place the onions and greens into a large bowl. Add the cheeses and roasted garlic. Mix well.
On a floured surface, roll out the puff pastry dough to a thickness of 1/8th to 1/16th of an inch (about 1/3 bigger than original packaging). Move the dough to your sheet pan.
Spread the greens and cheese on the puff pastry, leaving a 1-inch frame. Fold the bare edges over onto the greens and cheese mixture.
Arrange the chard stems in your desired pattern.
Brush the chard stems with 1 Tbsp roasted garlic oil.
Brush the lightly beaten egg over the visible parts of the pastry crust.
Bake for 18-20 minutes or until the bottom and the edges are golden brown.