Caramelized Fennel & Swiss Chard Galette
If you’re new to the galette, it isn’t quite as fancy as it sounds. While it does indeed hail from France, where all fancy things seem to come from, “galette” is really a catch-all name for a round, flat, flaky pastry base.
What we love about the galette is its versatility. It can be filled or topped with sweet or savory ingredients. Plus you don’t need a pie tin to make them — so they’re more adaptable and forgiving than many other traditional pastries. Simply roll out your pastry, top with your filling of choice and roughly fold over the edges. The result is wonderfully rustic-looking and most certainly delicious.
Our Caramelized Fennel & Swiss Chard Galette is obviously on the savory side. The soft and gooey ingredients mix delectably with the light and flaky pastry, allowing it to take on a quiche vibe that’s totally brunch-worthy. But this is not to say brunch is the only time to enjoy this dish. Its flavor profile gives it a bit of a pizza-like quality and we all know the best time to eat pizza is anytime. The texture is thick, filling and satisfying, but not in an over-the-top way. Plus, the spinach and lemon add a freshness that complements the zippy L&B Everything Bagel Seasoning.
But wait, there’s more! If you’re looking for a great make-ahead recipe that’s outside of your regular go-tos, this recipe fits the bill. We recommend filling the galette, wrapping it tightly and then sliding it into the freezer. Pull it out when you’re ready to bake. Once you add the egg wash and L&B Everything Bagel Seasoning, it can go straight into the oven.
6 to 8 servings
Preparation time: 10 minutes
Cook time: 50 minutes
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 cup whole milk ricotta cheese
½ cup 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
- Heat the oven to 425 F. Line a sheet pan with parchment.
- 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.
- Fill a second medium bowl halfway with ice and water to create an ice bath.
- 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.
- Once cold, squeeze all the liquid out of the Swiss chard. Then, roughly chop and combine it with the onions and fennel.
- Add the ricotta, Parmesan, 2 of the eggs, nutmeg, lemon zest and lemon juice. Mix until well combined. Season generously with salt and pepper.
- On a lightly floured surface, roll the thawed puff pastry out to about a 12×12-inch square. Transfer it to the parchment-lined sheet pan. Add the filling and spread evenly, leaving a 1 ½” border.
- 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.
- Bake for 25-35 minutes, until the pastry is puffed and golden brown.
- Drizzle with olive oil and garnish with fennel fronds, if desired. Serve hot.
- Leftovers can be stored in an airtight container for up to 5 days. Reheat before serving.
Recipe adapted from: Cafehailee
This recipe is brought to you by Nourish, our guide to eating a variety of whole foods that expand your palate, give you more energy and help you live a balanced life. If you love it, check out the entire Nourish collection.
