We got this beautiful rainbow chard in our CSA box this week and it made me think of a delicious galette I tried once. To make my version, I used this flaky cornmeal pastry and a delicious combination of sautéed greens, thyme and portobello mushrooms that combined with parmesan cheese? Just melts in your mouth. It was a great way to make an average weeknight feel extra decadent!
This recipe is vegetarian and is done in less than 90 minutes.
Serves 4 | Vegetarian | Less than 90 minutes
- Store-bought or homemade pastry dough
- 1 tbsp olive oil
- 1 yellow onion, sliced thin
- 3 cloves of garlic, minced
- 1 bunch rainbow chard, both stems and leaves chopped
- 2 large portobello mushrooms, sliced
- 2 cups baby spinach
- 1/2 tsp sea salt
- Black pepper
- 1/2 tsp red pepper flakes
- 1/2 tbsp thyme, chopped
- 1 cup shredded Parmesan cheese
- 1 egg, whisked
- The juice of 1/2 lemon
Pre-heat your oven to 375 degrees F. Heat your olive oil in a large skillet over medium-high heat and add the onion, garlic, rainbow chard and mushrooms to the pan. Cook, stirring occasionally, for 4-5 minutes. Add the salt, a few cracks of black pepper, red pepper flakes, and thyme and stir to combine. Add the spinach and cover to let steam for 2-3 minutes. Stir then turn off the heat.
Place a piece of parchment paper on a cutting board and place the dough on the parchment. Roll the dough out into a large 18-24 in circle about 1/4 in thick. It is a crumbly dough so try not to work it too much. Place the Parmesan in the center of the dough and spread, leaving about a 4-in rim around the edge of the circle. Spread your greens mixture on top of the cheese. Working your way around the circle, flip the edges on top of the filling. Cracks may occur at the edge, so be sure to seal them by pressing them together with your fingers to prevent the filling from seeping. Spread egg wash on the exposed dough.
Slide the parchment with your galette onto a baking sheet and bake for 50-55 minutes or until outside is browned and bottom feels firm/crisp. Let cool for 10 minutes before sliding onto a cutting board and slicing into 8 pieces. Squeeze a bit of lemon over the top of each slice before serving.