Oktoberfest in Germany begins Saturday, September 22, 2012, and ends Sunday, October 7, 2012...

Monday, June 27, 2011

Rustic Red Chard Galette with Dried Apricots and Toasted Pine Nuts

This week we received a big bunch of red chard in our Bountiful Basket, and I had planned to sauté them and use as a side with a chop.   Well, that plan went by the wayside when I turned the page of a cookbook titled “Martha Stewart’s new Pies and Tarts”.   The recipe that inspired my dish tonight is a Swiss Chard Galette.   Martha’s recipe, however, uses goat cheese – and that is a problem – for me.  I do not like goat cheese.  I really, really, do not like goat cheese.  I can’t even understand why some people do like goat cheese.   Anyway, this recipe still intrigued me, so I tried a substitution more suited to my palate and combined cream cheese with feta and it was very good.   I will share my adaptation, but encourage you to check out this book and use the original recipe if you enjoy goat cheese.  I should also tell you, the end result is worth it, but this is not something you can start an hour before dinner.   It is a pretty easy recipe, but with many steps, so start it earlier in the day.   You can do all or some of the steps and set it aside and then assemble an hour before you want to serve.   This is what I made…….

Red Chard Galette with Dried Apricots and Toasted Pine Nuts

For the crust:
½ cup all-purpose flour, plus more for dusting
½ cup whole wheat flour
½ cup old-fashioned rolled oats
1 teaspoon salt
½ cup (1 stick) cold unsalted butter, cut into small pieces
3 ounces cream cheese  (from an 8 ounce brick – balance will be used in filling)
1 large egg yolk
1 egg white for egg wash

For the filling
12  ounces Red Chard, washed, with stems removed and reserved
2 tablespoons extra virgin-olive oil
1 large onion, sliced lengthwise ¼ inch thick
3 tablespoons balsamic vinegar
Coarse salt and freshly ground pepper
2 tablespoons fresh thyme leaves
5 ounces cream cheese  (the remainder of an 8 oz brick)
1 cup feta cheese
2 tablespoons milk
½ tablespoon ground nutmeg
2 tablespoons pine nuts, toasted
2 tablespoons dried apricots, cut into 1/4" in pieces

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.   The texture will be like little peas. 

Dump all onto a sheet of plastic wrap.  

Bring the sides and ends together and press dough into a disk.   Wrap up tight and refrigerate 1 hour or up to 1 day.

Make the filling:   Slice chard stems into ¼ inch pieces.   In a large skillet, heat tablespoon oil over medium heat.   Add stems and onion slices and cook, stirring until slightly brown, 8-10 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 halt – about 2 minutes.    Season generously with salt and pepper.   Remove from heat, and transfer onion mixture to a glass or ceramic bowl.

Heat remaining 1 tablespoon oil in same skillet over medium-high.  Tear leaves into large pieces, and sauté until slightly wilted, about 1 minute.  Stir in thyme, season with salt and pepper.  Cover with lid and remove from heat.

In a food processor, add the cream cheese, feta, and milk.  Run on slow speed until well mixed and smooth.   Add the nutmeg and pulse twice to combine.     Set aside.

Pre-heat oven to 375 F.

On a lightly floured surface, roll out dough to a 12 inch round, ¼ inch thick.   Then place on stone.   If you do not have a baking stone, roll your dough out on parchment paper, and then place on a baking sheet.

Arrange onion mixture evenly over dough, leaving a 3-inch border around edge.

Spread cheese mixture over onion mixture.

Top with chard-leaves mixture.

Sprinkle with chopped apricots and toasted pine nuts.

Fold in in edges of dough and press down gently to seal.  

Whisk egg white and brush on exposed dough.   This will help to seal the crust.

Place in oven and bake until crust is just golden, 40-45 minutes. Do not over bake.

Transfer to a wire rack to cool slightly.  Serve warm or at room temperature.

                                      Enjoy !!! 

Served with a green salad and fruit....

Or topped with sour cream and drizzled with Balsamic Vinegar - garnished with Thai and basil flowers....

Link for the cookbook:

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