A Very Moody Spring Swiss Chard and Mushroom Galette

Creative Commons Image. Credit: Purple Slog.

Creative Commons Image. Credit: Purple Slog.

Even in the dead of winter, with snow clouds wafting down from the Rockies, the light in Denver tends to be crisper than in most places I’ve lived. Situated a mile above sea level, the thinner atmosphere on the Front Range not only sharpens what I see around me but also how I think. The mental fogginess I struggled with during my time in Alabama and Texas gets sanded away when I’m back at high altitude.

But on Sunday, a sickly spring sunlight hung over the city, taunting me with a promise of rain it never delivered. Meanwhile, I bumbled my way through writing and cooking, scowling occasionally for no good reason, my nerves all jangly and raw. Good riddance, Sunday.

One of the only good things to come out of the day is the galette featured in today’s post. Below you’ll find the savory galette recipe that helped me through the moodiest of days. (Don’t worry. You don’t have to be in a crappy mood to enjoy it.)

Not as decadent as the three-cheese sun-dried tomato galette I shared with you last year, this recipe attempts a modicum of health. It calls for a whole wheat crust and plenty of dark leafy chard and fresh, sautéed mushrooms. Top that with crisp, lemon juice-laced spring herbs just before serving, and you have the go-to antidote for Spring’s Crotchety Old Crank Syndrome. If you have a particular gnarly case of SCOCS, I recommend an extra serving of the galette.

Swiss Chard and Mushroom Galette

Image by author.

Swiss Chard and Mushroom Galette
(a Bon Appétit recipe)
Serves 4 as a main dish

Ingredients
Whole Wheat Dough
– 1 cup all-purpose flour
– 1 cup whole wheat flour
– 1 tsp kosher salt
– ¾ cup (1½ sticks) chilled unsalted butter, cut into pieces
– 1 TBS apple cider vinegar

Filling
– 1 cup ricotta
– Kosher salt and freshly ground black pepper
– 3 TBS olive oil, divided
– 4 oz. maitake mushrooms, torn, and/or crimini mushrooms, thinly sliced (I used crimini since they’re less expensive.)
– 1 garlic clove, finely chopped
– 1 bunch large Swiss chard, ribs and stems removed, leaves cut into bite-size pieces
– All-purpose flour (for parchment)
– 1 large egg, beaten to blend
– 1 cup mixed fresh tender herbs (such as flat-leaf parsley, cilantro, dill, and/or chives)
– 1 tsp finely grated lemon zest
– 1 tsp fresh lemon juice
– Flaky sea salt (such as Maldon)

Swiss Chard and Mushroom Galette

Image by author.

Directions
To Make the Whole Wheat Dough:
1. Pulse all-purpose flour, whole wheat flour, and salt in a food processor to combine. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces of butter remaining.

2. Transfer mixture to a large bowl; drizzle with vinegar and ¼ cup ice water. Mix with a fork, adding more ice water by the tablespoonful if needed, just until a shaggy dough comes together; lightly knead until no dry spots remain (do not overwork). Pat into a disk and wrap in plastic. Chill at least 2 hours.

I made the dough the night before I made the galette, chilling in the refrigerator overnight.

3. Now, preheat oven to 400°. Season ricotta with kosher salt and pepper; set aside.

4. Heat 1 Tbsp. oil in a large skillet over medium-high heat. Add mushrooms; season with kosher salt and pepper and cook, stirring occasionally, until golden brown and crisp, about 5 minutes. Transfer to a small bowl.

5. Heat 1 TBS oil in same skillet over medium heat. Cook garlic, stirring, until fragrant, about 30 seconds. Add half of chard, season with kosher salt and pepper, and cook, tossing, until slightly wilted. Add remaining chard and cook, tossing occasionally, until completely wilted, about 4 minutes. Remove from heat; season with salt and pepper. Set aside.

6. Roll out dough on a lightly floured sheet of parchment to a 14” round about ⅛” thick. Transfer on parchment to a baking sheet.

Swiss Chard and Mushroom Galette

Image by author.

7. Spread three-fourths of the ricotta over dough, leaving a 1½” border. Top with reserved chard, then mushrooms. Dollop remaining ricotta over vegetables.

Swiss Chard and Mushroom Galette

Image by author.

8. Bring edges of dough up and over filling, overlapping as needed, to create a 1½” border; brush with egg.

Swiss Chard and Mushroom Galette

Image by author.

9. Bake galette, rotating once, until crust is golden brown and cooked through, 35–40 minutes. Let cool slightly on baking sheet.

10. Toss herbs with lemon juice and remaining 1 TBS oil in a small bowl; season with pepper. Top galette with herbs, zest, and sea salt. Serve warm.

Swiss Chard and Mushroom Galette

Image by author.

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15 thoughts on “A Very Moody Spring Swiss Chard and Mushroom Galette

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