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Recipe

Corn, Chard, and Ricotta Galette

Scott Phillips

Yield: Makes one 9-1/2-inch galette

Servings: 4 to 6

Creamy ricotta pulls the flavors of sweet corn, earthy chard, bright mint, and hot chile together in this satisfying savory tart. Serve with a green salad for a terrific lunch or dinner.

Ingredients

  • 1 recipe Galette Dough, preferably the cornmeal variation
  • All-purpose flour, for rolling the dough
  • 2 Tbs. extra-virgin olive oil
  • 1/2 cup finely chopped Vidalia or other sweet onion
  • 6 lightly packed cups chopped Swiss chard leaves (from about 1/2 bunch, any variety; reserve the stems for another use)
  • 2 cups fresh corn kernels (from 3 to 4 medium ears)
  • 2 medium cloves garlic, thinly sliced
  • 1 small fresh red chile, such as Fresno, seeded and finely chopped
  • Kosher salt and freshly ground black pepper
  • 2 Tbs. chopped fresh mint
  • 1 large egg plus 1 large egg yolk
  • 1 tsp. heavy cream or whole milk
  • 9 oz. fresh ricotta (1-1/4 cups)
  • 1-1/4 oz. Parmigiano-Reggiano, coarsely grated (about 1/2 cup)
  • Flaky sea salt

Nutritional Information

      Calories (kcal) : 510
      Fat Calories (kcal): 290
      Fat (g): 32
      Saturated Fat (g): 17
      Polyunsaturated Fat (g): 2
      Monounsaturated Fat (g): 11
      Cholesterol (mg): 135
      Sodium (mg): 1060
      Carbohydrates (g): 44
      Fiber (g): 3
      Sugar (g): 4
      Protein (g): 15

Preparation

  • Position a rack in the center of the oven and heat the oven to 400°F. Let the dough sit at room temperature until pliable, 10 to 15 minutes.
  • Meanwhile, heat the oil in a 12-inch skillet over medium heat. Add the onion and cook, stirring, until softened, about 3 minutes. Add the chard and cook until tender, 3 to 4 minutes.Remove the skillet from the heat, and stir in the corn, garlic, chile, 1/2 tsp. kosher salt, and a pinch pepper. Transfer to a large plate or rimmed baking sheet to cool, then toss with 1 Tbs. of the mint.
  • In a small bowl, whisk the whole egg and cream. In a large bowl, combine the ricotta, Parmigiano, the remaining 1 Tbs. mint, the egg yolk, 1/2 tsp. kosher salt, and a pinch pepper. Reserve 1/4 cup of the cheese mixture. Gently mix the remaining cheese mixture with the Swiss chard mixture.
  • Roll the dough between 2 sheets of lightly floured parchment paper into a 14-inch round, loosening the parchment from the dough occasionally and adding a bit more flour if it sticks. Transfer on the parchment to a baking sheet; remove and discard the top sheet of parchment.
  • Leaving a 2-inch border, spread the chard mixture over the dough, then dollop with the reserved cheese mixture.
  • Fold the edge of the dough up and over the filling. If the dough is sticking to the parchment, refrigerate it for 5 to 10 minutes, and then continue folding. Brush the folded dough with the egg wash.
  • Bake, rotating the baking sheet once halfway through, until the crust is golden brown, 40 to 50 minutes. Transfer to a cooling rack, season generously with flaky sea salt, and let cool for 10 to 15 minutes. Serve warm or at room temperature.

Reviews

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Reviews

  • Jazzyglass | 09/25/2016

    Absolutely delicious!! Took this to an early fall luncheon and everyone loved it. Not s bite left over!

  • user-4243912 | 09/05/2016

    Delicious. Use the corn meal in the crust as recommended. I doubled onions, garlic, parmasan, and threw in some cayenne as a pepper subtitute.

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