Rainbow Swiss Chard Galette

Friends, our CSA started last Saturday, and I’m beyond excited!!! Ryan and I have wanted to join a CSA for a while now and since we’re actually going to be around for most of the summer this year, it seemed like the perfect time to join. We’re splitting a larger share with friends who live in our neighborhood, which makes it easy if either of us are ever away and can’t go pick it up on a Saturday morning. It also means twice the brainpower in dreaming up new recipes every week!

I first learned about CSAs (community supported agriculture) in college when I read Barbara Kingsolver’s book, Animal, Vegetable, Miracle. If you haven’t read this book yet and are interested in learning more about the food that we buy, grow and eat I highly encourage you to pick up a copy.

After devouring this book in about two days and filling it with notes in the margins and dog-earing what seemed like half the pages in the book, I began a mission of dedicating more time and effort to learning about the food I consume on a daily basis. It was around this time that I fell in love with farmers' markets and the incredible sense of gratification that comes from building relationships with local farmers.

I truly believe that we should know and support the beautiful and hardworking faces behind the foods we buy and eat, because where you choose to spend your pennies matters. I also believe that preparing meals becomes a much more creative, adventurous, and satisfying process when you focus on the simplicity of creating meals from what’s in season (aka those fresh fruits and veggies from your CSA or local farmers market).

So all that being said, this summer get ready for lots and lots of recipes with locally-grown seasonal produce as the star of the show. My goal is to keep recipes simple and accessible, because when your ingredients go directly from farm to table, they don’t need to be disguised under a mountain of salad dressing…or secretly given to the dog under the table. Eating healthy should never mean sacrificing flavor.

And don’t worry, there will be plenty of room for lots of tasty treats along the way (cue roasted berry gelato and numerous breakfast/brunch goodies). My mission is not to turn you into a salad eating machine, but to get you to think about where your food comes from, and to consider reaching for another handful of the summer berries or cherry tomatoes you picked up at the farmers market because they just taste so damn good, rather than reaching for an extra handful of potato chips.

To begin this mission, I introduce you first to this incredibly delicious swiss chard galette.  The galette dough is made with flour and cornmeal, and I just love the texture the cornmeal adds to this dish. It’s also an incredibly diverse recipe in that it can be eaten as a side, as the main event, or even for breakfast with a fried egg on top. 

Rainbow Swiss Chard Galette
Adapted from Food52 - Makes 10 slices

For the dough:
In the bowl of a food processor, pulse the flour, cornmeal, sugar, and salt until blended. Add the chilled butter to the bowl and pulse until evenly distributed but still in visible chunks. Add the olive oil and pulse a few times.

Add 4 tbsp of the ice water and pulse until the dough begins to come together. Add water by the tablespoon as needed. Dump dough out onto a piece of plastic wrap. Roughly shape the dough into a rectangle. Wrap the disk in plastic and refrigerate for at least 1 hour.

For the galette:
Preheat oven to 375 degrees F. Line a jelly roll pan with parchment paper.

Heat the olive oil in a large sauté pan over medium heat. Add the sliced onion and cook, stirring frequently, until lightly browned, about 10 minutes. Season with a bit of salt. Add the garlic and pepper flakes and cook for about 30 seconds. Lay the chard on top, cover the pan, and cook for 4 to 5 minutes or until the leaves begin to wilt. Uncover the pan, use tongs to rearrange the leaves, and continue cooking the chard until any liquid evaporates. Taste and add more salt if necessary.

Roll the dough on a floured surface into a large rectangle, about 15- x 21-inches Flip the dough every so often to ensure it’s not sticking. Dust the surface with more flour as needed. Transfer dough to the prepared baking sheet.

Spread a thin layer of ricotta on the bottom of the dough, leaving a two-inch border all the way around. Spread the onion and chard mixture over top in an even layer. Sprinkle the grated cheese over top. Fold the edges of the dough inward over the filling. Pinch together any tears in the dough. Mix together the egg yolk and water and brush it over the exposed crust.

Bake until the crust has browned and the cheese has melted, 35 to 45 minutes. Slide the galette off the parchment and onto a cooling rack or cutting board. Let cool for 10 minutes. Cut the galette into 10 pieces. 


For the dough:
2 1/2 c all-purpose flour
2/3 c yellow cornmeal
2 tsp sugar
2 1/2 tsp kosher salt
12 tbsp unsalted butter, cut into 1/2-in pieces and chilled
6 tbsp olive oil
4 - 8 tbsp ice water

For the galette:
tbsp olive oil
1 l
arge white onion
Salt to taste
2 cloves garlic
Pinch of crushed red pepper flakes
2 bunches rainbow swiss chard, stems removed
1 c fresh ricotta
1 c grated Gruyère or Comté
1 egg yolk
1 tsp water