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Gallery

Read the full recipe after the video.

Recipe Summary

Yield: Makes one 11-inch tart

chard ricotta galette martha bakes

Ingredients

Crust

1 cup unbleached all-purpose flour

1/2 cup old-fashioned rolled oats

1 teaspoon kosher salt

1 stick (1/2 cup) cold unsalted butter, cut into small pieces

3 ounces cream cheese

1 large egg yolk

Filling

2 tablespoons extra-virgin olive oil

12 ounces Swiss chard, stems separated and sliced into 1/4-inch pieces

1 large onion, sliced lengthwise 1/4 inch thick

Kosher salt and freshly ground pepper

3 tablespoons balsamic vinegar

2 tablespoons golden raisins

3 anchovy fillets, coarsely chopped (optional)

2 tablespoons fresh thyme leaves

6 ounces ricotta, room temperature

1/4 cup finely grated Parmigiano-Reggiano

3 tablespoons heavy cream

1/2 teaspoon freshly grated nutmeg

1 large egg yolk

Gallery

Read the full recipe after the video.

Recipe Summary

Yield: Makes one 11-inch tart

chard ricotta galette martha bakes

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary

Yield: Makes one 11-inch tart

Recipe Summary

Yield: Makes one 11-inch tart

Yield: Makes one 11-inch tart

Makes one 11-inch tart

chard ricotta galette martha bakes

chard ricotta galette martha bakes

Ingredients

Ingredients

  • 1 cup unbleached all-purpose flour

  • 1/2 cup old-fashioned rolled oats

  • 1 teaspoon kosher salt

  • 1 stick (1/2 cup) cold unsalted butter, cut into small pieces

  • 3 ounces cream cheese

  • 1 large egg yolk

  • 2 tablespoons extra-virgin olive oil

  • 12 ounces Swiss chard, stems separated and sliced into 1/4-inch pieces

  • 1 large onion, sliced lengthwise 1/4 inch thick

  • Kosher salt and freshly ground pepper

  • 3 tablespoons balsamic vinegar

  • 2 tablespoons golden raisins

  • 3 anchovy fillets, coarsely chopped (optional)

  • 2 tablespoons fresh thyme leaves

  • 6 ounces ricotta, room temperature

  • 1/4 cup finely grated Parmigiano-Reggiano

  • 3 tablespoons heavy cream

  • 1/2 teaspoon freshly grated nutmeg

  • 1 large egg yolk

Directions

Crust: Pulse flour, oats, and salt in a food processor to combine. Add butter, cream cheese, and egg yolk; pulse until dough just holds together, 15 to 20 seconds.

Turn dough out onto a piece of plastic wrap and flatten into a disk; wrap in plastic. Refrigerate at least 1 hour or overnight.

Filling: In a large skillet, heat 1 tablespoon oil over medium. Add chard stems, onion, and a pinch of salt. Cook, stirring, until stems are soft and slightly brown, 8 to 10 minutes. Add vinegar and cook, stirring, until liquid is almost evaporated, about 2 minutes. Season with salt and pepper. Stir in raisins. Transfer mixture to a nonreactive bowl.

Heat remaining 1 tablespoon oil in same skillet over medium-high. Add anchovies, if using; cook, stirring frequently, 1 minute. Stir in thyme. Add chard leaves and cook until slightly wilted, about 1 minute. Season with salt and pepper.

In the bowl of a mixer fitted with the paddle attachment, beat both cheeses with 2 tablespoons cream until smooth, about 1 minute. Stir in nutmeg; season with salt and pepper.

Preheat oven to 375 degrees. On a large sheet of parchment, roll out dough to a 1/8-inch-thick round, about 15 inches in diameter. Arrange onion mixture evenly over dough, leaving a 3-inch border. Spread ricotta mixture over onion mixture; top with chard mixture. Fold edges of dough over and gently press down to seal. Transfer tart (still on parchment) to a baking sheet. Refrigerate 15 minutes.

In a small bowl, beat together egg yolk and remaining 1 tablespoon cream. Brush exposed dough with egg wash. Bake until crust is golden, 40 to 45 minutes. Serve warm or at room temperature.

Reviews

Add Rating & Review

Reviews

Add Rating & Review

Add Rating & Review

All Reviews for Swiss-Chard-and-Ricotta Galette

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Swiss-Chard-and-Ricotta Galette

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest