Cookies Preferences
I love a galette, it's sort of my lazy-chef's tart and something about its rustic nature brings me much more joy than a tart in a pan. It also is less daunting than a perfect fluted tart, and hence I'm more likely to whip one up at a moment's notice and throw whatever vegetables and cheese are almost past their prime into it's center, fold up the sides, and you have an impressive looking and delicious meal. I find using olive oil easier than the traditional cold chunks of butter you'd use for a shortcrust pastry and I did use a very coarse wholemeal flour which lends a lot of flavor but might be too toothsome for some people. All of this is to say, you can play around, use thyme instead of rosemary, different flours (although be prepared to adjust the amount of oil/water you need), and use whatever vegetables you have on hand. This is just a starting point.
for the crust:
250g whole meal whole wheat flour
1 teaspoon salt
1 tablespoon finely chopped fresh rosemary
1/4 cup extra virgin olive oil
1/2 cup cold water
for the filling:
1 cup ricotta
2 tablespoons grated parmesan
zest of one lemon
large bunch of chard, roughly chopped
2 tablespoons olive oil
2 cloves garlic, chopped
2 cups chestnut mushrooms, sliced
salt and pepper to taste
a beaten egg for glazing the crust
First make the crust my combining the dry ingredients in a bowl before adding the olive oil and stirring together with a fork until well incorporated. Now add the cold water a bit at a time, you may or may not need all of it depending on your flour, and bring the mixture together into a ball. Wrap it in plastic wrap and place in the fridge until you are ready to bake.
Preheat your oven to 400F/200C degrees. In a large sautee pan heat a tablespoon of oil and add your chopped garlic. Add the chard and sautee until it wilts down and season with salt and pepper. Transfer it to a bowl. Now in the same pan, add the remaining tablespoon of oil and the mushrooms. Season with salt and pepper and allow to cook until they're almost crispy. Transfer them to the same bowl as the chard and stir together. In a smaller bowl mix together the ricotta, parmesan, lemon zest, and some salt and pepper.
Roll out your olive oil crust on a sheet of parchment paper dusted lightly with flour into a round shape. It should be as thin as you can get it. Spread on the ricotta mixture, leaving an inch around the edges of the pastry. Now place the chard mushroom mixture on top of that. Fold in the edges of the pastry around the fillings and brush the crust with a beaten egg. Place in the preheated oven for 35-40 minutes and allow to cool slightly before serving.
