I have a small obsession with Martha Stewart cookbooks. Specifically her baking ones. Martha Stewart Cookies, Martha Stewart Cupcakes, and her newest book, Martha Stewart Pies & Tarts travel with me every time I leave Blacksburg to go back home for a weekend or break because you never know when you need to make strawberry cupcakes or the most scrumptious milk chocolate cookies. I love Martha’s most recent cookbook because it has a great combination of sweet and savory pies and tarts. The following recipe is a delicious savory galette (pronounced gah-let) with a homemade whole-wheat crust that has a lovely addition of oats. Inside the galette are layers of caramelized onions, goat cheese, Swiss chard, and it’s topped with pine nuts & golden raisins.
I made this as an appetizer for a dinner party my mom was having with 6 of her friends. They were celebrating a 50th birthday and I obviously wanted to help make
some most of the food. I had always wanted to try this recipe because I am in love with goat cheese, so I told my momma I would contribute an appetizer – as well as sweet potato biscuits, butternut squash lasagna, and espresso caramel bars. It turned out to be a big hit! The crust is literally to die for…so buttery and flaky, and the whole-wheat flour and oats make it feel really hearty.
Swiss Chard & Goat Cheese Galette: (adapted from Martha Stewart)
Prep Time: 30 min. (1 hour 30 min. of idle time) Cook Time: 35 min. Servings: 16 slices
For the Crust:
- 1/2 cup all-purpose flour
- 1/2 cup whole-wheat flour
- 1/2 cup old-fashioned rolled oats
- 1 teaspoon salt
- 1 stick cold butter, cut into small pieces
- 3 ounces cream cheese
- 1 large egg yolk, plus 1 large egg yolk, for egg wash
- 1 tablespoon heavy cream, for egg wash
For the Filling:
- 3 cups Swiss chard, washed, stems removed
- 2 tablespoons extra-virgin olive oil
- 1 large onion, sliced thin lengthwise
- S & P to taste
- 2 tablespoons fresh thyme leaves
- 6 ounces fresh goat cheese, room temperature
- 2 tablespoons heavy cream
- 1/2 teaspoon grated nutmeg
- 2 tablespoons pine nuts, toasted
- 2 tablespoons golden raisins
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.
Roughly chop the Swiss chard. Saute the chard in EVOO until wilted and season with S&P; place in a bowl and set aside. Saute the onions in EVOO until caramelized and add thyme; place in a bowl and set aside.
Mix goat cheese and heavy cream until smooth. Stir in nutmeg and 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 mixture. 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 degrees. Bake until crust is golden, 35 to 40 minutes. With 5 minutes left, sprinkle pine nuts and raisins on top of galette. Serve warm or at room temperature.