Caramelized Fennel & Swiss Chard Galette

Caramelized Fennel & Swiss Chard Galette

Caramelized Fennel & Swiss Chard Galette

Servings:*

8 servings

Ingredients

  • 2 tablespoons extra virgin olive oil, plus more for drizzling
  • 1 large yellow onion, thinly sliced
  • 1 fennel bulb, cored and thinly sliced, fronds reserved for garnish
  • 5 garlic cloves, thinly sliced
  • Kosher salt, to taste
  • Freshly ground black pepper , to taste
  • 3 bunches Swiss chard, stems removed
  • ¾ cups whole milk ricotta cheese
  • ½ cups freshly grated Parmesan cheese
  • 3 large eggs, divided
  • Pinch ground nutmeg
  • Zest of 1 lemon
  • 2 tablespoons freshly squeezed lemon juice
  • All-purpose flour, for dusting
  • 1 sheet puff pastry, thawed
  • 1 tablespoon water
  • 1 tablespoon L&B Everything Bagel Seasoning

Directions

  1. Heat the oven to 425 F. Line a sheet pan with parchment.

  2. In a medium sauté pan over medium-high heat, heat the olive oil until shimmering. Add the onion, fennel and garlic. Season with salt and pepper and cook until very soft and starting to caramelize, 8 to 10 minutes. Transfer to a medium bowl and set aside.

  3. Fill a second medium bowl halfway with ice and water to create an ice bath. 

  4. Fill a large pot halfway with water and bring to a simmer over high heat. Season with salt and add the Swiss chard. Cook for 1 minute, then transfer the Swiss chard directly to the ice bath.

  5. Once cold, squeeze all the liquid out of the Swiss chard. Then, roughly chop and combine it with the onions and fennel. 

  6. Add the ricotta, Parmesan, 2 of the eggs, nutmeg, lemon zest and lemon juice. Mix until well combined. Season generously with salt and pepper. 

  7. On a lightly floured surface, roll the thawed puff pastry out to about a 12x12-inch square. Transfer it to the parchment-lined sheet pan. Add the filling and spread evenly, leaving a 1 ½” border. 

  8. Fold and crease the dough up and over the filling to create the crust. In a small bowl, whisk together the remaining egg and water, and brush the crust to coat. Sprinkle the crust with L&B Everything Bagel Seasoning.

  9. Bake for 25-35 minutes, until the pastry is puffed and golden brown. 

  10. Drizzle with olive oil and garnish with fennel fronds, if desired. Serve hot. 

  11. Leftovers can be stored in an airtight container for up to 5 days. Reheat before serving. 
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.