Best 4 Swiss Chard And Goat Cheese Galette Recipes

SWISS CHARD AND GOAT CHEESE GALETTE

Steps:

• Make the crust: In a food processor, pulse flours, oats, and salt to combine. Add butter, cream cheese, and 1 egg yolk, and process until dough just comes together, 15 to 20 seconds. Press dough into a disk. Wrap in plastic, and refrigerate 1 hour or up to 1 day.
• Make the filling: Slice chard stems into 1/4-inch pieces. In a large skillet, heat 1 tablespoon oil over medium. Add stems and onion slices, and cook, stirring, until slightly brown, 8 to 10 minutes.
• Cover skillet, and reduce heat to low. Cook, stirring occasionally, until stems are very soft, about 15 minutes. Add vinegar, and cook, stirring, until liquid is reduced by half, about 2 minutes. Season with salt and pepper. Remove from heat, and transfer onion mixture to a nonreactive bowl.
• Heat remaining 1 tablespoon oil in same skillet over medium-high. Add anchovies, if using; sauté, stirring frequently, 1 minute. Add chard leaves, and sauté until slightly wilted, about 1 minute. Stir in thyme; season with salt and pepper.
• With an electric mixer on medium speed, mix goat cheese and cream. Beat until smooth, about 1 minute. Stir in nutmeg; season with salt and pepper.
• On a lightly floured surface, roll out dough to a 12-inch round, 1/4 inch thick. Arrange onion mixture evenly over dough, leaving a 3-inch border around edge. Spread goat-cheese mixture over onion mixture, and top with chard-leaves mixture. Sprinkle with pine nuts and golden raisins. Fold in edges of dough, and press down gently to seal. Transfer tart, on parchment, to a rimmed baking sheet. In a small bowl, beat remaining 1 egg yolk with remaining 1 tablespoon cream; brush exposed dough. Refrigerate until dough is firm, about 30 minutes.
• Preheat oven to 375°F. Bake until crust is golden, 40 to 45 minutes. Transfer to a wire rack to cool slightly. Serve warm or at room temperature.

SWISS CHARD AND GOAT CHEESE GALETTE

Steps:

• Slice chard stems into 1/4-inch pieces. In a large skillet, heat 1 tablespoon oil over medium heat. Add the stems and onion, and cook, stirring, until slightly brown, 8 to 10 minutes.
• Cover skillet, and reduce heat to low. Cook, stirring occasionally, until stems are very soft, about 15 minutes. Add the vinegar, and cook, stirring, until liquid is reduced by half, about 2 minutes. Season with salt and pepper. Remove from heat, transfer onion mixture to a nonreactive bowl; set aside.
• Heat remaining tablespoon oil in same skillet over medium-high. Add anchovies, if using; saute, stirring frequently, 1 minute. Add chard leaves, and saute until slightly wilted, about 1 minute. Stir in thyme; season with salt and pepper, and set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, combine the goat cheese and 2 tablespoons cream. Beat mixture until smooth, about 1 minute. Stir in the n utmeg; season with salt and pepper, and set aside.
• Preheat oven to 375 degrees. On a large piece of parchment paper, roll out dough to a 1/4-inch-thick round, about 12 inches in diameter. Arrange onion mixture evenly over the dough, leaving a 3-inch border around edge. Spread goat-cheese mixture over onion mixture, and top with the chard mixture. Sprinkle with pine nuts and golden raisins. Fold edges of dough over, and press down gently to seal. Transfer tart, on parchment paper, to a baking sheet, and refrigerate 15 minutes.
• In a small bowl, beat egg yolk with remaining tablespoon cream. Brush exposed dough with egg wash, and bake until crust is golden, 40 to 45 minutes. Serve warm or at room temperature.

SWISS CHARD, BACON, AND GOAT CHEESE OMELET

Steps:

• In a small bowl, whisk the eggs to combine and season generously with salt and pepper.
• Remove the Swiss chard leaves from the stems, and discard the stems or save them for another use. Stack the leaves, roll, and thinly slice. (You should have about 1/2 cup lightly packed leaves.)
• Set a small skillet, well-seasoned cast iron or nonstick, over medium heat, and scatter the bacon and shallot in the pan. Cook, stirring occasionally, until the bacon is crisp and the shallot slices are lightly browned and tender, 3 or 4 minutes. Add the Swiss chard and cook until the chard is wilted and shrunk, stirring occasionally, another few minutes. Transfer the chard-bacon mixture to a plate.
• Return the pan to medium heat and pour in the olive oil. When it shimmers, pour in the eggs, swirling and tilting the pan so that the eggs fill the pan. Let the eggs cook undisturbed until the bottom is just set, 1 to 2 minutes. With a spatula, carefully lift one edge of the eggs and tilt the pan so that the loose eggs run underneath.
• Scatter the chard-bacon mixture on one side of the omelet and top with the goat cheese. Use a spatula to quickly lift the omelet from the other side and fold it over.
• Transfer the omelet to a plate, and eat.

SWISS CHARD & GOAT CHEESE FRITTATA

Steps:

• Wash the Swiss chard; cut off stems, dice finely, and set aside.
• Chop the leaves.
• Heat 1 tablespoon olive oil in a nonstick 9-inch skillet with an ovenproof handle. Add onion, ¼ teaspoon of salt, and rosemary. Sauté 10 minutes over medium heat, until the onions are very soft and just starting to brown.
• Stir in the Swiss chard leaves and the remaining ¼ teaspoon salt, and sauté 1 to 2 minutes, or until the greens are just wilted. Remove from heat, stir in garlic and Swiss chard stems, and set aside.
• Whisk eggs in a bowl. Add the Swiss chard mixture and goat cheese, and stir to combine.
• Wash and dry the skillet and return to stove top.
• Preheat the broiler unit in the oven.
• Heat the remaining tablespoon oil in the skillet over medium-high heat. When the oil is very hot, pour in the vegetable-egg mixture and cook for 3 to 4 minutes, or until the eggs are set on the bottom.
• Transfer the skillet to the preheated broiler and broil for about 3 minutes, or until the frittata is firm and golden on top.
• Loosen the frittata from the skillet and invert onto a large round plate. Cut into wedges and serve.