Rainbow Chard Galette

Rainbow Chard Galette | Me & The Moose. This galette is a super-easy show stopper for Easter and beyond! we ate it for dinner last night and the preschooler didn’t bat an eye at the heaps of greens. #meandthemoose #rainbowchard #sidedishes #vegetarian #vegetarianrecipes #rainbowchardrecipes #farmersmarketrecipes #easterrecipes #easterbrunchrecipes #easterdinnerrecipes

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).

Take me to the recipe!

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.

Rainbow Chard Galette | Me & The Moose. This galette is a super-easy show stopper for Easter and beyond! we ate it for dinner last night and the preschooler didn’t bat an eye at the heaps of greens. #meandthemoose #rainbowchard #sidedishes #vegetarian #vegetarianrecipes #rainbowchardrecipes #farmersmarketrecipes #easterrecipes #easterbrunchrecipes #easterdinnerrecipes
Rainbow Chard Galette | Me & The Moose. This galette is a super-easy show stopper for Easter and beyond! we ate it for dinner last night and the preschooler didn’t bat an eye at the heaps of greens. #meandthemoose #rainbowchard #sidedishes #vegetarian #vegetarianrecipes #rainbowchardrecipes #farmersmarketrecipes #easterrecipes #easterbrunchrecipes #easterdinnerrecipes

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 | Me & The Moose. This galette is a super-easy show stopper for Easter and beyond! we ate it for dinner last night and the preschooler didn’t bat an eye at the heaps of greens. #meandthemoose #rainbowchard #sidedishes #vegetarian #vegetarianrecipes #rainbowchardrecipes #farmersmarketrecipes #easterrecipes #easterbrunchrecipes #easterdinnerrecipes
Rainbow Chard Galette | Me & The Moose. This galette is a super-easy show stopper for Easter and beyond! we ate it for dinner last night and the preschooler didn’t bat an eye at the heaps of greens. #meandthemoose #rainbowchard #sidedishes #vegetarian #vegetarianrecipes #rainbowchardrecipes #farmersmarketrecipes #easterrecipes #easterbrunchrecipes #easterdinnerrecipes
Rainbow Chard Galette | Me & The Moose. This galette is a super-easy show stopper for Easter and beyond! we ate it for dinner last night and the preschooler didn’t bat an eye at the heaps of greens. #meandthemoose #rainbowchard #sidedishes #vegetarian #vegetarianrecipes #rainbowchardrecipes #farmersmarketrecipes #easterrecipes #easterbrunchrecipes #easterdinnerrecipes

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.

Rainbow Chard Galette | Me & The Moose. This galette is a super-easy show stopper for Easter and beyond! we ate it for dinner last night and the preschooler didn’t bat an eye at the heaps of greens. #meandthemoose #rainbowchard #sidedishes #vegetarian #vegetarianrecipes #rainbowchardrecipes #farmersmarketrecipes #easterrecipes #easterbrunchrecipes #easterdinnerrecipes
Rainbow Chard Galette | Me & The Moose. This galette is a super-easy show stopper for Easter and beyond! we ate it for dinner last night and the preschooler didn’t bat an eye at the heaps of greens. #meandthemoose #rainbowchard #sidedishes #vegetarian #vegetarianrecipes #rainbowchardrecipes #farmersmarketrecipes #easterrecipes #easterbrunchrecipes #easterdinnerrecipes

Orange and almond upside down cake

Orange and almond upside down cake | Me & the Moose. Cara cara oranges, clementines, and kumquats baked in a light syrup really shine in this simple, lightly sweet, and naturally gluten-free upside down cake. #meandthemoose #citruscake #citrusrecipes #healthybaking #oranges #almonds #glutenfreerecipes #glutenfree #upsidedowncake

Jump to the recipe!

Upside down cakes, specifically citrus upside down cakes, are a dime a dozen this time of year. And I get it! Citrus is where it’s at in the winter and what else do you do with the giant bag of oranges or lemons that you find in your fridge?

Also, WTF do you do with kumquats? I always want to buy them because I’m a sucker for anything miniature, but they freak me out. And I’ll be honest: I’ve read online that you can eat them raw, skins and all. STRONG DISAGREE. The ones I’ve had are entirely too bitter to eat without any cooking. But this cake is the magical trick!

Orange and almond upside down cake | Me & the Moose. Cara cara oranges, clementines, and kumquats baked in a light syrup really shine in this simple, lightly sweet, and naturally gluten-free upside down cake. #meandthemoose #citruscake #citrusrecipes #healthybaking #oranges #almonds #glutenfreerecipes #glutenfree #upsidedowncake

I love this cake for many reasons, but primarily because it’s less sweet and naturally gluten-free. It bakes in under 30 minutes, you only need one bowl, AND it’s fancy enough for company, but simple enough for a weeknight.*

* (Don’t you love when people say that? Who has time for dessert on a weeknight?? But if you did, this would be the cake to make.)

Orange and almond upside down cake | Me & the Moose. Cara cara oranges, clementines, and kumquats baked in a light syrup really shine in this simple, lightly sweet, and naturally gluten-free upside down cake. #meandthemoose #citruscake #citrusrecipes #healthybaking #oranges #almonds #glutenfreerecipes #glutenfree #upsidedowncake

A couple of notes:

  • To make this cake dairy-free, just sub in some non-dairy yogurt and use clarified butter or coconut oil for the syrup.

  • When prepping your pan, butter JUST the sides of the pan, not the bottom. The butter/sugar syrup won’t spread out properly, which means, you’ll have pockets with syrup and pockets without.

Orange and almond upside down cake | Me & the Moose. Cara cara oranges, clementines, and kumquats baked in a light syrup really shine in this simple, lightly sweet, and naturally gluten-free upside down cake. #meandthemoose #citruscake #citrusrecipes #healthybaking #oranges #almonds #glutenfreerecipes #glutenfree #upsidedowncake
Orange and almond upside down cake | Me & the Moose. Cara cara oranges, clementines, and kumquats baked in a light syrup really shine in this simple, lightly sweet, and naturally gluten-free upside down cake. #meandthemoose #citruscake #citrusrecipes #healthybaking #oranges #almonds #glutenfreerecipes #glutenfree #upsidedowncake
Orange and almond upside down cake | Me & the Moose. Cara cara oranges, clementines, and kumquats baked in a light syrup really shine in this simple, lightly sweet, and naturally gluten-free upside down cake. #meandthemoose #citruscake #citrusrecipes #healthybaking #oranges #almonds #glutenfreerecipes #glutenfree #upsidedowncake

Orange almond upside down cake

4 cara cara oranges, 4 clementines, and a pint of kumquats
½ cup plain yogurt
¼ cup olive oil
½ cup brown sugar
2 eggs
¾ cup + 2 Tbsp finely ground corn meal or polenta
2 cups almond meal
1 tsp baking powder
½ tsp baking soda
¼ tsp kosher salt
2 tsp orange zest 
½ tsp almond extract

For the syrup:
2 tsp butter
3 Tbsp brown sugar
1 Tbsp water

Preheat the oven to 350.

Butter ONLY the sides of a 9-inch baking pan and set aside. *See notes above

Peel the oranges and clementines, removing the outer pith. Slice the oranges into 1/8-inch thick slices (you should get about 7 slices per medium orange) and remove the seeds. Set aside.

Slice the kumquats and set aside. (No need to peel these, but I do remove the seeds for ease of slicing. When you hit a seed, just pop it out with your knife or give the slice a gentle squeeze and the seeds will pop out.)

In a large bowl, whisk together the yogurt, olive oil, brown sugar, and eggs.

Stir in the corn meal, almond flour, baking powder, baking soda, and salt. Stir to combine.

Add the orange zest and almond extract and stir again to combine. Set aside.

To make the sauce: In a small saucepan, combine the butter, brown sugar, and water. Heat over a medium low flame and stir frequently, just until the sugar has dissolved and the sauce thickens slightly, about 3-4 minutes.

Pour the hot syrup into your prepared baking pan and swirl to cover the bottom of the pan. Place the orange, clementine, and kumquat slices in any pattern you like, nestling them into the syrup. It’s okay if there are some open spots.

Top with the cake batter and smooth out gently so you don’t move the citrus.

Bake for 23-25 minutes until a toothpick inserted in the center comes out clean.

Let cool for 5 minutes. Run a small knife around the sides of the cake. Place your cake plate upside down over the cake and, using oven mitts or a towel to protect your hands, carefully invert the cake and place the cake stand right side up. Carefully lift off the baking pan, being careful of any steam that might escape.

Yield: 8-12 slice

Orange and almond upside down cake | Me & the Moose. Cara cara oranges, clementines, and kumquats baked in a light syrup really shine in this simple, lightly sweet, and naturally gluten-free upside down cake. #meandthemoose #citruscake #citrusrecipes #healthybaking #oranges #almonds #glutenfreerecipes #glutenfree #upsidedowncake
Orange and almond upside down cake | Me & the Moose. Cara cara oranges, clementines, and kumquats baked in a light syrup really shine in this simple, lightly sweet, and naturally gluten-free upside down cake. #meandthemoose #citruscake #citrusrecipes #healthybaking #oranges #almonds #glutenfreerecipes #glutenfree #upsidedowncake

Sweet potato muffins

Sweet potato muffins | Me & The Moose. These one-bowl, whole grain muffins sneak in some vegetables at breakfast, lunch, or snack time. #sweetpotatomuffins #meandthemoose #sweet potatorecipes #thanksgiving #healthybaking

Thanksgiving is here! I love this holiday and the season that follows, but there are definite downsides. I’ve talked about keeping expectations in check with kids and holidays. And while it’s exciting and fun that there’s always something going on: Making cookies, making gifts, buying gifts, wrapping gifts, listening to music, decorating, holiday events, holiday parties, holiday-themed school things, concerts, visiting relatives, etc, it can be…a lot. And for a little one like mine who’s always searching for his equilibrium, it can be.. A WHOLE LOT.

Sweet potato muffins | Me & The Moose. These one-bowl, whole grain muffins sneak in some vegetables at breakfast, lunch, or snack time. #sweetpotatomuffins #meandthemoose #sweet potatorecipes #thanksgiving #healthybaking

So, let’s not add even more by completely abandoning our commitment to balanced eating, mkay?

These sweet potato muffins are a fantastic “sweet” to have around. They feel festive and would certainly make a fitting Thanksgiving breakfast to watch in front of the parade or DOG SHOW (!!!!!!!), but are just sweet enough thanks to the applesauce, a few Tbsp of brown sugar divided between the batter and the muffin tops, a handful of golden raisins, and sweet potatoes.

And did I mention that they only require one bowl? You’ll have enough dishes this week.

IMG_8787-3.jpg

A couple of notes:
- Chop the sweet potatoes into 1/3-1/2 inch chunks. Any bigger and they may not soften enough during baking, but if you shred them, they disappear and make the batter a bit too wet.
- This is a thick batter, almost dough-like in consistency. Don’t worry. It always puffs up well in the oven and results in an airy, light muffin.

Sweet potato muffins | Me & The Moose. These one-bowl, whole grain muffins sneak in some vegetables at breakfast, lunch, or snack time. #sweetpotatomuffins #meandthemoose #sweet potatorecipes #thanksgiving #healthybaking

Sweet potato muffins

4 Tbsp butter or coconut oil, partially melted
½ cup applesauce
1 egg 
1/2 cup brown sugar, divided  
3/4 cup yogurt 
1 tsp vanilla extract
1 cup wheat flour 
1 cup white flour 
1 tsp baking powder
1 tsp baking soda 
1 tsp cinnamon
1/4 tsp salt 
1 medium sweet potato, cut into tiny squares (about 1.5 cups)
¼ cup golden raisins

Move your oven rack to the bottom or lower middle portion of the oven. Preheat to 375.

In a large bowl, partially melt the butter or coconut oil. Microwave it for a few seconds until it just begins to liquify, but is still partially solid.

Mix in the applesauce, egg, 1/4 cup of brown sugar, yogurt, and vanilla extract. Add the dry ingredients and mix until combined and no streaks of flour remain.

Add the chopped sweet potatoes and raisins and stir again to combine.

Spoon the batter into the cups of a muffin tin, filling about 3/4 of the way. Top each muffin with a large pinch or two of brown sugar.

Bake for 18-22 minutes until firm to the touch and a tester in the middle comes out clean. Check after 12-15 minutes and cover if the sugar browns too fast.

Sweet potato muffins | Me & The Moose. These one-bowl, whole grain muffins sneak in some vegetables at breakfast, lunch, or snack time. #sweetpotatomuffins #meandthemoose #sweet potatorecipes #thanksgiving #healthybaking

Lemon basil ricotta cake

IMG_8151.jpg
IMG_8156.jpg

You may find the idea of turning on the oven insulting given that the weather is so unbelievably hot and humid. But hear me out: This cake requires one bowl and less than 30 minutes in the oven. AND is chock-a-block with sweet, tangy, summery flavor. A weeknight cake if there ever was one.

IMG_8142.jpg

One of my favorite things about finally having a yard is growing our own herbs. And we can't keep up with how fast the basil grows. It's a good thing I L.O.V.E. pesto. And we've definitely been throwing a handful of basil into just about everything, including our cakes.

IMG_8153.jpg

I didn't healthify this recipe at all; It's full of white flour and sugar. I did use the smallest amount of sugar possible in the batter to have a sweet cake without it being cloyingly so. Not for nothing, there's another 3/4 cup of confectioner's sugar in the glaze, so this baby doesn't want for sweetness.

IMG_8159.jpg

It took some tinkering to figure out the right amounts of basil and lemon to impart a strong flavor without turning the cake bitter (too much basil) or sour (too much lemon). In the end, the basil is a background herby note that plays really well with the bright lemon flavor.

And ricotta! I adapted this recipe from the famous French yogurt cake and the textures are very similar. I think the ricotta makes the cake ever-so-slightly more dense and a little more savory.

IMG_8162.jpg

A quick note: Be sure not to overcook the cake. It will cool completely in the pan, which means it'll keep cooking a bit while it cools. Check the cake at the shortest time listed, even if your oven doesn't run particularly hot.

Lemon basil ricotta cake

2 eggs
1 cup ricotta (I've had equal success with part-skim and whole)
1/2 cup sugar
¼ cup olive oil
1 teaspoon vanilla
2 Tbsp lemon zest (zest of two extra-large lemons)
¼ cup basil (packed), minced
2 cups AP flour
1 ½ tsp baking powder
½ tsp baking soda
¼ tsp salt

For the glaze:
¾ cup confectioner’s sugar
¼ cup of lemon juice (juice of 1 very large lemon)

Preheat the oven to 350. Lightly oil a 9-inch cake pan and set aside.

In a large bowl, combine the eggs, ricotta, sugar, olive oil, vanilla, lemon zest, and basil and mix well.

Add the dry ingredients and mix just until the wet and dry components are combined and no clumps of flour remain. The batter will be very thick.

Pour (or plop, as this is a thick batter) the mixture into your prepared pan and bake for 22-30* minutes or until the top is golden and a toothpick inserted in the middle comes out clean. (We have a very hot oven, so yours may need more time, but check often to avoid overcooking.)

Let cool for about 10 minutes.

While the cake is cooling, make the glaze. Add the confectioner’s sugar to a medium bowl and slowly pour in the lemon juice, whisking constantly, until you’ve reached your desired consistency (a thin glaze soaks into the cake better, so use your judgment) .

Once the cake is slightly cooled, pour your glaze over the entire top, making sure that the liquid goes into the holes. I sometimes use a brush to coax the glaze into the holes, but this isn't strictly necessary. Let cool completely in its baking dish.

Yield: 8-10 pieces

IMG_8163.jpg
IMG_8165.jpg

Raspberry rhubarb chia jam bars

IMG_7658.jpg

Preschool germs. Is there a stronger force in the universe? In my memoir, this era will be titled: The time when my child who never got sick, was never not sick.

And I don't know if all kids do this when ill, but mine is like a koala bear who drank a pot of coffee. He's both lethargic and wired, wanting to be on top of me while simultaneously thrashing like he's breaking out of a human prison. In short, this has not been a fun week.

Anyway, since we're stuck in the house for the foreseeable future, I've tried my hand with chia jam a few times. The basic recipe in that link has worked well for me as long as I cook the fruit down for about 20 minutes before adding the chia seeds and letting the mixture set in the fridge for about 30 to 60 minutes before using it. 

IMG_7642.jpg

And this jam is really versatile! It works in sandwiches, obviously, but is also great when added to oatmeal, yogurt, and baked goods. It would also make a tremendous baby puree.

IMG_7647.jpg

This is as easy as dessert/snack/breakfast gets. One bowl, no extra tools, and the same batter for the base and the top crumble. This recipe also uses gluten-free flour and clarified butter, so it's free of gluten, dairy, nuts, and eggs. And I've used as little butter and sugar as possible to maximize health without losing out on taste and texture.

IMG_7625.jpg

This dough is definitely crumbly, but packs down nicely with a rubber spatula. If it's too crumbly, feel free to add an extra tablespoon or two of butter.

IMG_7629.jpg

Raspberry rhubarb chia jam bars

For the jam:
12 oz frozen raspberries (one package or about 1 ½ cups)
2 cups rhubarb, chopped
2 large green apples, peeled and chopped
1 Tbsp water
4 Tbsp chia seeds  

Add raspberries, rhubarb and green apples to a medium pot. If your berries are still frozen, add 1 tablespoon of water to get things started. If your berries have unfrozen and there’s some liquid in your bag, skip the extra water and just start cooking.

Bring to a boil and reduce heat to medium or medium low and simmer, stirring occasionally, until the fruit is falling apart and the liquid has largely evaporated or become syrupy, about 20 minutes. Let cool slightly and add the chia seeds. Cool in the fridge for 30-60 minutes before using.

Yield: About 3 cups


For the bars:
1.5 cups gluten free flour
1.5 cups quick oats
½ cup brown sugar, packed
½ tsp baking soda
½ tsp cinnamon
¼ tsp cardamom
½ tsp kosher salt
Zest of 1/2 large lemon
8 Tbsp clarified butter
4 Tbsp ice water
1.5 cups chia jam (see recipe above)

Preheat the oven to 350. Grease a 9x9 brownie pan with clarified butter or olive oil and set aside.

In a large bowl, combine the flour, oats, brown sugar, baking soda, cinnamon, cardamom, and salt and mix well.

In a small bowl, melt some clarified butter. Measure the butter when melted and add to the dry ingredients, stirring after adding each tablespoon. Add the ice water, also stirring between additions.

Pack about 2/3 of the mixture into the bottom of your brownie pan with a rubber spatula or wet hands. Top with the chia jam and smooth out. Crumble the rest of the oat mixture over the chia jam. If possible, pack some of the oat mixture into larger pieces and place those on top.

Bake for 40 minutes or until the edges begin to darken slightly.

Let cool completely before cutting.

Yield: 16 pieces

IMG_7660.jpg
IMG_7664.jpg