Slab Galette with Swiss Chard and Gruyère

By Alexandra Stafford
August 4, 2014
56 Comments


Author Notes: This time of year, if you garden or subscribe to a CSA, chances are you have a few bundles of Swiss chard monopolizing your fridge. This slab galette, which could feed over 20 people as a first course, is a great way to put those bundles to use. The dough, a David Lebovitz recipe, is one of my favorites, flaky and buttery with a nice crunch thanks to the addition of cornmeal. Feel free to use the filling as a guide — thinly sliced tomatoes or other sautéed vegetables would be nice additions. The key, however, is to go light — a thin layer of whatever filling you choose is best. Also, the recipe can be easily halved and made into a more traditionally-shaped free-form galette.

UPDATE: After many issues raised in the comments regarding dough-making trouble, I have adjusted the recipe to say 4 to 8 tablespoons of ice water. Start with 4 tablespoons, and add water by the tablespoon as needed.
Alexandra Stafford

Makes: 24 slices

Ingredients

Assembling the Galette

  • 2 tablespoons olive oil
  • 1 large white onion
  • Salt to taste
  • 2 cloves garlic
  • pinches crushed red pepper flakes
  • 2 bunches Swiss chard, stems removed (about 500 grams, post-stemming)
  • 1 Cornmeal Galette Dough
  • 1 cup fresh ricotta
  • 1 cup grated Gruyère or Comté
  • 1 egg yolk
  • 1 teaspoon milk or cream

Cornmeal Galette Dough

  • 2 1/2 cups (320 g) all-purpose flour
  • 2/3 cup (102 g) yellow cornmeal
  • 2 teaspoons sugar
  • 2 1/2 teaspoons kosher salt
  • 12 tablespoons unsalted butter, cut into 1/2-inch pieces and chilled
  • 6 tablespoons olive oil
  • 4 to 8 tablespoons ice water

Directions

Assembling the Galette

  1. Heat the olive oil in a large sauté pan or soup pot over medium heat. Add the sliced onion and cook, stirring frequently, until lightly browned, about 10 minutes. Season with a pinch of salt. Add the garlic and pepper flakes and cook for 30 seconds. Pile the chard on top, cover the pan if you are able, and cook for 4 to 5 minutes or until the leaves begin to wilt. Uncover the pan, use tongs to rearrange the leaves and continue cooking the chard until any liquid evaporates. Taste. This is your chance to season the chard, so add more salt if necessary.
  2. Adjust an oven rack to the center position and heat the oven to 375° F. Line a jelly roll pan with with kitchen parchment paper.
  3. Roll the dough on a floured surface into a large rectangle, about 15- x 21-inches or about an inch or two bigger in length and width than your sheet pan. Flip the dough every so often to ensure it’s not sticking. If it is, dust the surface with more flour. Loosely fold the dough in half and half again and transfer it to the prepared baking sheet. Unfold the dough and center it to your pan.
  4. Spread a thin layer of ricotta on the bottom of the dough, leaving a two-inch border all the way around. Spread the onion and chard mixture over top in a thin, even layer. Sprinkle the grated cheese over top. Fold the edges of the dough inward over the filling. Pinch together any tears in the dough. Mix together the egg yolk and milk and brush it over the exposed crust.
  5. Bake until the crust has browned and the cheese has melted, 35 to 45 minutes. Slide the galette off the parchment and onto a cooling rack or cutting board. Let cool for 10 minutes. Cut the galette into 24 pieces. Serve.

Cornmeal Galette Dough

  1. In the bowl of a food processor, pulse the flour, cornmeal, sugar, and salt until blended. Add the chilled butter to the bowl and pulse until it is evenly distributed but still in large, visible pieces. Add the olive oil and pulse a few times. Add 4 tablespoons of the ice water and pulse until the dough begins to come together, adding water by the tablespoon as needed.) Dump dough out onto a piece of plastic wrap. Roughly shape the dough into a rectangle. Wrap the disk in plastic and refrigerate for at least 1 hour. (Alternatively, whisk together the flour, cornmeal, sugar, and salt in a medium bowl. Cut in butter using the back of a fork or pastry cutter. Add olive oil and 4 tablespoons of the ice water and mix until dough just comes together, adding ice water as needed.)

More Great Recipes:
Pie|Vegetable|Serves a Crowd|Winter|Spring|Summer|Fall|Vegetarian|Entree|Appetizer

Reviews (56) Questions (1)

56 Comments

Barbara A. December 22, 2017
This was a star recipe although the dough is so dry it is difficult to work with. But the result was that everyone really loved it. Perhaps re-do the dough recipe as I notice others had the same issue.
 
Kitspy November 14, 2017
Halved the recipe and made this using kale and mixed mushrooms. It was supposed to be for a party, but the party was cancelled at the last minute, so we just had it for dinner instead and had some leftovers. Made it on Saturday and I'm eating cold leftovers for lunch on Tuesday - still delicious! I didn't have much trouble with the dough. It was a little crumbly and tricky to shape into a disk using 4 T of water, but I persevered, and it turned out great.
 
Author Comment
Alexandra S. November 14, 2017
So happy to hear this, Kitspy! Kale and mushrooms sounds delicious. Must try.
 
Gail B. September 8, 2017
I had the same problem the first time I made this recipe - I had forgotten to put in the oil. I did have to play around with the pastry recipe a bit after (see my comments below), but you could also use your favourite galette dough recipe and then follow the rest of this recipe. I always get raves when I bring this to a party. Well worth the effort.
 
Karen September 8, 2017
Very disappointed. Made the dough as directed and it was so hard from the refrigerator, had to break it up and knead it to be able to roll it out. Never managed to roll it into a rectangle and ended up putting it in pieces in the cookie sheet and then rolling it. Not as flavorful as I would have expected. Won't make again.
 
Author Comment
Alexandra S. September 8, 2017
Sorry to hear this Karen. This dough is a little tricky. For whatever reason, a half recipe of the dough comes out much better/more easily. It's really one of my favorites when it comes out — the original recipe was for a summer galette with leeks, tomatoes, corn and gruyere, and it is one of my favorite summer recipes. Sorry this didn't work out for you.
 
Gail B. May 5, 2017
I have made this recipe several times. The first time I forgot to add the olive oil. The crust was a little stiff and hard to manage, but tasted delicious. The next time I put in all of the olive oil and found the dough far too soft to handle well. Now I cut the olive oil in half, and am very stingy with the water. I make two smaller tarts and put one (fully assembled) in the freezer. The trick to freezing the tart is to take it straight from the freezer to the hot oven. (My mother taught me this trick) That way the dough doesn't become soft and watery from the thawing contents. I am trying it tonight with kale.
 
Author Comment
Alexandra S. May 8, 2017
Thanks so much for your troubleshooting tips here, Gail! The dough has proved problematic for some, so thank you for sharing your adjustments. LOVE the freezer-to-oven tip ... thanks!
 
Emilie December 15, 2016
I made this for a dinner with friends and it turned out great! It did not turn out as large as mentioned in the author notes, but easily fed 4 of us with a salad.
 
Author Comment
Alexandra S. May 8, 2017
Nice! So happy to hear this, Emilie.
 
Nicola November 2, 2015
Hi Alexandra,<br /> Thanks for all your help. I made this in the tart form and everyone LOVED it! Is there anyway I can post a photo, now that I'm no longer a pastry newbie.<br />
 
Author Comment
Alexandra S. November 2, 2015
So happy to hear this, Nicola! I don't know if there is a way for you to post it here...I'll have to check. Are you on Instagram? Or you could email me? I would love to see the photo: [email protected] Thanks, Nicola!
 
Nicola October 7, 2015
Hi Alexandra,<br /> I"m going to be brave and tackle pastry for the first time. Can I make the pastry in advance, roll and place in a tart pan, dock it and then freeze in advance? I would thaw slowly when ready to bake off.<br /><br />This looks really good BTW. Trying it out as an appetizer for a girls cocktail party.
 
Author Comment
Alexandra S. October 8, 2015
Absolutely. That's a great idea. And I think thawing slowly is a good idea or the pastry might break when you try to fold the edges over. This makes a great appetizer!
 
Nicola October 8, 2015
Ok, just to be clear, you are suggesting I can make everything in advance, filling and all, freeze and simply thaw slowly in the fridge? I was just planning on doing the crust in one of those fluted tart pans.
 
Author Comment
Alexandra S. October 8, 2015
Oh, ok, so glad you wrote back. I was actually thinking about freezing the dough only ahead of time. You might be able to freeze the whole assembled tart ahead of time, but I am really not the person to ask about these sorts of things — my concern here would be that the greens would release water as they thaw and maybe make the crust soggy? But, I often freeze pie dough, so freezing the docked crust without any filling sounds great. If you want to get ahead on the other steps, definitely sauté the greens ahead and store in the fridge and grate the cheese ahead, too. A fluted pan will be so pretty! You probably could halve the recipe if you're just making one tart shell. I have a half recipe for the shell with this recipe: http://www.alexandracooks.com/2009/09/21/tomato-corn-cheese-galette-a-favorite-summer-meal-with-a-chocolate-chip-cookie-for-dessert/<br /><br />Good luck! Let me know if there is anything else.
 
Barbara C. August 28, 2015
I want to make this recipe for a party soon. I am not great with dough, though I can make a decent quiche short crust, when I've had some practice. I don't weigh my flour. Can I count on the recipe above? Or do I have to look at the comments for the changes. Also, can you post some alternative vegetable combos? I love Comte/Ricotta. Aside from Spinach, which might not be as earthy as Swiss Chard. Wild mushrooms might be nice. Your photo is gorgeous. Looks delicious.
 
Author Comment
Alexandra S. August 28, 2015
Yes, you can! The dough issues, I think, have been resolved. The key is to only add as much water as necessary to allow the dough to come together. If you are worried, start with 3 tablespoons of water and add more water by the tablespoon until it comes together.<br /><br />Corn, leek and tomato is an old favorite: www.alexandracooks.com/2009/09/21/tomato-corn-cheese-galette-a-favorite-summer-meal-with-a-chocolate-chip-cookie-for-dessert/<br /><br />Do you like kale? I feel like kale and mushroom would be nice, something like the topping on these toasts: http://www.bonappetit.com/recipe/ricotta-kale-and-mushroom-toast?mbid=nl_fig_08062015_Daily&CNDID=8870586<br /><br />Let me know if there is anything else!
 
Julia C. August 25, 2015
Reading about the dough reminds me of a pizza dough I make that has driven me to distraction. The instructions said to roll it out but it was very moist and soft with the same problems people are writing about, tearing and being unmanageable. By accident, I found stretching it by hand or pressing by hand on a piece of baking parchment a bit larger than the size I want using Saran or a smaller piece of parchment works a treat. It's faster, the dough is handled less, and is fun. I also would make sure the water is really ice cold and only add enough to cause the dough to come together rather than a specified amount stating it could be less or more than 4 Tblsp.
 
Author Comment
Alexandra S. August 28, 2015
Thank you for all of this, Julia! Yes, good point re adding only enough water to allow dough to come together.
 
Rach June 9, 2015
I used the plastic-wrap trick I learned in middle school cooking class with this dough (lay plastic wrap out on your rolling surface, put dough down, put more plastic wrap on top, roll it out and use the plastic wrap to move the dough all in one piece w/o breaking). The dough was very soft though I may have added just a tad too much water to it! Added kale, carrots, and beets from our CSA purchase, as well as soy sauce for saltiness and a splash of balsamic vinegar. The filling is fantastic tasting and I added extra ricotta and gruyere to the filling as well as in their recipe-designated places. I didn't want to fight with a huge galette as we are just two humans, so I made it smaller in size which fit our smaller amount of overall filling. <br />I also added more salt to the pastry. Maybe a 1/4-1/2 tsp more. And a touch more sugar. Much more flavor to the pastry and we're not watching salt here :) <br />Overall, it was lovely--the two changes I would make would be to pulse my polenta-coarse cornmeal in a blender to get it a bit finer, and use more gruyere!<br />
 
Author Comment
Alexandra S. June 11, 2015
Yum! Love the sound of all of these variations from the filling to the crust. And yes to more salt and gruyere :)
 
vera May 1, 2015
Made it it almost like the recipe says, only added the nicely fried and seasoned creminis before the cheese went all over the galette, oh and used cheddar since I didn't have the Gruyère. I've seasoned more overall, added some spices (curry, cinnamon, cayanne). The dough was ok, little hard to work with, but made it happen. Definitely will do again!
 
Author Comment
Alexandra S. August 28, 2015
Wonderful to hear this! Love the idea of the creminis.
 
Gleaner January 30, 2015
Made this tonight to great reviews but I think the oil in the dough is what makes the dough fall apart so I patted the rolled dough into two rectangular tart pans: 13.75" x 4.5" and 11.25 "x 8.25". To the softened onions, I added sliced, hot pickled garlic, and finely chopped chard stems. Once softened, added the sliced chard and wilted it. Mixed the ricotta (@1.5 cups) with the egg and folded into the cooled greens. There was only enough filling for the larger pan. The crust came out soft, slightly crumbly and complemented the chard.
 
Author Comment
Alexandra S. August 28, 2015
Nice, and I think you might be right about the oil. Next time I make it, I will decrease the amount, then adjust recipe accordingly. Thanks for reporting back!
 
tina December 3, 2014
just made this and although i wanted to be blown away i wasn't really...<br />the crust was beautifully crumbly but not tasty enough in my opinion. i also had an issue with the cornmeal, i only had the coarse stuff and i think it overpowered in terms of taste and texture. <br />i also think the filling was lacking in taste. i took one readers advice and added caramelized onion on top of the already cooked tart because the filling on its own didn't really stand out. i think the flavor and sweetness it added was great. <br />however i've got to say that in general i guess i was kinda disappointed with the outcome.
 
Author Comment
Alexandra S. December 3, 2014
So bummed to hear this, Tina. Not sure what to say. What cheeses did you use? Did you taste your swiss chard before spreading it over the dough? The only thing I could advise is to make sure everything was properly seasoned before sticking it into the oven because it's hard to correct the seasonings on this sort of dish after the fact. Anyway, sorry this one didn't work out for you!
 
AntoniaJames November 28, 2014
Had some difficulty with the crust, even though it was well chilled, having made it the day before -- too moist, perhaps because I weighed the ingredients using ratios suggested by nutrition information data (e.g., 120 grams per cup of flour) and did not use volume measurements -- but I made do, and ultimately it turned out well enough, and tasted great. The same problems with the crust also made it fall apart when cutting/serving. That said, I'll probably make this again. <br />Other notes:<br />I had caramelized onions on hand (I always do during the cooler months), had cooked the chard the day before, grated the cheese, etc. Added a good pinch of nutmeg, sprinkled all over the onions, and about a teaspoon of fresh thyme leaves. Good addition to the holiday repertoire.<br />;o)
 
Author Comment
Alexandra S. November 30, 2014
There is nothing like caramelized onions in one of these savory galettes, and I love the idea of nutmeg with the greens — yum! Thanks so much for writing in with your notes. If you do make it again, I would be particularly interested in hearing how the dough turns out as a half batch — I'm so demanding! — because this dough seems to be foolproof as a half recipe recipe but problematic as a double recipe. I had made the single recipe for years (in a traditional circular shape) without difficulty, then doubled it here without difficulty once but then ran into some trouble when I tried to make it again after reading some of the comments — I know weather and time of year all play a role, but it's still perplexing. Anyway, glad you were able to make it work, and I love your additions!
 
AntoniaJames November 24, 2014
I'm seriously considering putting this amazing (really!) collard concoction on this galette at some point in the future (not this week . . . probably New Years Day): https://food52.com/recipes/25570-pot-roasted-collard-greens People, if you have not made collards this way, you're missing a treat. Would likely change up the cheese, too, likely using a portion of feta, as the brine would balance the richness. ;o)
 
AntoniaJames November 23, 2014
Whoa. How did I miss this? Will be making it later this week - for supper following a challenging all-day hike we've planned. ;o)
 
Author Comment
Alexandra S. November 23, 2014
So fun! I love hikes. My Dad is the king of "nature walks," (might be a British thing?) and we always find time for one on Thanksgiving. Hope it tunrs out well! The dough was giving people some trouble, but I think the revised recipe has been reliable. Happy Thanksgiving!
 
Marsha L. October 9, 2014
Jellyroll pans come in different sizes. What size did you use? I'd like to try this, and also add some kale, along with the Swiss chard, from my CSA share.
 
Author Comment
Alexandra S. October 10, 2014
Yum — kale will be delicious. My pan is about 18 x 13 inches. Also, just a head's up, though you've probably read the comments, but the dough has been problematic. I recently made it, and adjusted the recipe to add less water, which I hope will help the problem. Know, too, that you can halve the dough recipe and make a traditional round galette. Hope the dough isn't too troublesome. Let me know if there is anything else!
 
Marsha L. November 24, 2014
I really liked this. I needed to use the maximum amount of water for the dough -- perhaps because I live in Colorado and it can be a little drier here. The dough was fine to work. Altogether tasty recipe.
 
Author Comment
Alexandra S. November 24, 2014
So happy to hear this! I think the amount of water necessary to make the dough varies from location to location and season to season. Thanks for writing in!
 
sevenfaces September 29, 2014
I must add to the chorus of dough-woes - so soft and sticky! I added a little less water and oil and refrigerated overnight, and added around 1/3C of flour in the rolling, but still had the same problems as others had in the comments. It was a bit of a jigsaw press job in the end, though the results were still delicious. A really great crunch to match the silky filling (I added a third bunch of silverbeet too, just the right amount). Yum!
 
Author Comment
Alexandra S. September 30, 2014
I am so happy to hear that it came out well again, but so upset about the dough. I just made a batch this morning, this time adding all of the olive oil first, then starting with 4 tablespoons of ice water. I had to add one more tablespoon and then the dough came together — if I had added 3 more tablespoons the dough would have been too wet. So, I have ammended the recipe hoping this will prevent any future issues with the dough. So sorry once again for the trouble! Im mad at myself for not fixing the recipe sooner!
 
gabby September 24, 2014
My dough shattered into pieces, but it was malleable enough to strong-arm into place. It was temperamental until it warmed a little, but even then, I rolled and then took broken pieces and pressed into place. (For once, I used the cuisinart to mix my dough. Not sure it mattered.)<br />I added delicata squash (roasted in rings with honey butter glaze). <br /><br />I don't know what size pan others have used, but I used our half-sheet jelly roll. I had four bundles of chard in the fridge, but they were not from the same farm so not the same size. I didn't weigh, but it would be useful if you're not sure you've got enough. <br />Did I mention how terrific it turned out? Finicky dough made for just-crunchy-enough crust.
 
Author Comment
Alexandra S. September 25, 2014
Oh my, I was so relieved to read the end of your comment, but I am still troubled by the dough situation — several others have had issues with this dough, and I just can't pinpoint the issue. I'm making this again (or a variation — roasted squash sounds amazing) for my farmshare potluck this weekend, and I am going to observe closely and take notes. I love the crunch from the cornmeal in the crust, too. Glad it worked out in the end, but sorry for the trouble with the process!