DOUGH AHEAD ALERT!
Something special for the long weekend.
What a fabulous way to show off Swiss Chard at it’s seasonal best. And show off to yer mates, without busting ya balls or bank balance.
A great picnic crowd pleaser, this particular galette went through the ringer before it was photographed. Cooked in east London, transported to Wiltshire, reheated the following day and served a’la field across the road.
Triumphing against these odds, it’s a great recipe to have up your sleeve for such times. The main photo is courtesy of a big potatoes sista, cheers hun!
This is a Bon Appetit recipe with some artistic license that we’ll explain after.
Galettes have a serious impressiveness to ease ratio and are well worth the little extra effort. You need to make the dough 2 hours ahead but the beauty of this is that you can make it up to 2 days before – just take it out the fridge about 10 mins before you need it. Increasing the ease, as it goes.
1 hr | serves 8-10 | easy
1 cup plain flour
1 cup wholemeal flour
1 tsp sea salt
1/4 cup ice water
1 tbsp cider vinegar
1 cup ricotta / goat’s cheese
sea salt and black pepper
2 fresh garlic, sliced
150g mushrooms – we went low fi, you can go wild and use a mixture of torn maitake (aka Hen-of-the-Wood), and sliced field and crimini
1 bunch Swiss Chard, washed, seperate the stems and leaves and chop both
1/2 lemon, zest and juice
herbs, a mix of flat leaf parsley, chives, dill and coriander
In a large bowl mix the two flours and salt together, then rub the butter in with your fingers. Don’t over work this at any stage, it’s good to have a few lumps of butter in the mix.
Drizzle in the vinegar, and the water in two lots. Mix together with a fork, adding more ice water if needed, until a shaggy dough comes together. Turn out on to a lightly floured board and gently knead til there are no dry spots. Pat into a disc, wrap in cling film and chill for 2 hrs.
A galette needs a hot stone really but should you not have one, put an upside down baking sheet in the oven and get the heat up to 200°C.
Season the ricotta with salt and pepper and set aside.
Take a large frying pan and melt a goodly knob of butter over a medium heat and toss the mushrooms in. Cook until golden brown, about 4 mins, season and add the garlic. Cook for 1 min and transfer to a bowl for a sec.
More butter into the pan to wilt the chard, you may want to do this in batches. Mix the mushrooms with the chard when it’s all done, off the heat.
Roll out the dough on a lightly dusted sheet of greasproof paper on a board. You’re aiming for a 14″ rough circle that’s about the thickness of a 20p.
Spread the ricotta over the base, leaving a 2 cm boarder and sprinkle over some of the lemon zest. Top this with the chard and mushrooms.
Using the greasproof paper, fold in the egdes working all the way round, squeezing the dough together gently where it meets.
Brush with the beaten egg, season and slide a baking sheet under the paper and galette.
Place this on the upturned sheet in the oven and bake for 35-40mins until the crust is cooked through and golden. Remove from the oven and allow to cool for a few on the sheet before generously topping with chopped fresh herbs tossed in a big squeeze of lemon juice and scattering over the remaining zest.
That word on artistic license. First up we used fresh garlic as it shares it’s season with chard, so why wouldn’t ya. Then the recipe called for ricotta so that’s what we did and it was ruddy delicious. But as it ain’t for everyone in these doses, the next time we make this, which will be soon – hope, hope – we’re gunna try goat’s cheese. It’s not that we don’t love ricotta, we do, it’s poky and THE cheese for lemon pairings but as the lemon is key for this galette and sharp, and the chard brings a green bitterness, we yearned a creamier tang.
All [real] cheeses are welcome at the CBP hub it has to be said, you rock the galette your way peeps.