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Corn, Chard, and Ricotta Galette

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serves 4 to 6

Makes one 9-1/2-inch galette

  • To learn more, read:
    Galettes: Sweet or Savory
  • by from Fine Cooking
    Issue 142

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.

  • 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

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.

nutrition information (per serving):
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

Photo: Scott Phillips

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

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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