SAVORY GALETTE WITH SWISS CHARD

SAVORY GALETTE WITH SWISS CHARD image

Yield 5 3-inch galettes

Number Of Ingredients 19

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Ingredients

Crust:
-1/2 cup all purpose flour
-1/2 cup whole-wheat flour
-1/4 cup finely ground cornmeal
-1 teaspoon granulated sugar
-1/2 teaspoon salt
-7 Tablespoons cold, unsalted butter, cut into small pieces.
-3 Tablespoons plain yogurt
-1/4 cup cold water
Swiss Chard Filling:
-2 Tablespoons olive oil
-1 cup finely chopped onion
-2 teaspoons finely chopped garlic
-1 pinch crushed red pepper flakes
-1/4 cup golden raisins
-2 bunches swiss chard, stalks removed, leaves roughly chopped
-1/4 cup feta cheese
-1/4 cup toasted pine nuts
-Salt and freshly ground black pepper

Steps:

To make crust: Combine the flours, cornmeal, sugar and salt in the bowl of a food processor. Add the butter and pulse on and off until the mixture resembles coarse granola(about 12, 1-second pulses). Transfer mixture to a mixing bowl. Whisk together the yogurt and cold water in a 1-cup-capacity measuring cup. Gradually add the yogurt-water mixture to the mixing bowl one tablespoon at a time, tossing mixture with a fork to combine, until the dough comes together(you may not need all the liquid). Gently knead the dough on a lightly floured surface until it just comes together(you should still be able to see little blobs of butter in the dough) Wrap the dough in plastic wrap and chill for 1 hour. To make filling: Heat the oil in a large skillet over medium heat. Add the onion and saute until deep golden brown, about 10 minutes. If the onion begins to burn, add a few tablespoons of water to the pan and continue to cook until caramelized. Add the garlic, red pepper flakes and raisins to the pan and cook for 30 seconds. Add the chard leaves to the pan, one big handful at a time, tossing the leaves with the onion mixture. Cook until the chard is wilted and tender, about 5 minutes. Remove from heat, stir in feta cheese and pine nuts. Season with salt and pepper and set aside. To assemble: Preheat the oven to 375 degrees and line a baking sheet with parchment or foil. Divide the dough into 5 pieces and roll each piece into a round about 7 inches in diameter. Transfer round of dough to the baking sheet. divide the filling amongst the round, leaving 1/2 inch border around the edges. Bring the edges of the crust up and over the outer edge of the filling, pleating and gently pressing the dough together to hold it in place. bake until the crust is golden brown. About 25 minutes.