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.
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My neighbor brought some rainbow chard from her community garden yesterday and made this galette. It is OUTSTANDING. I used the cornmeal crust and it was light and delicious. I used a red poblano for the chile and no other substitutions. Excellent.
This was very good in spite of some substitutions! I had a bunch of fresh spinach I needed to use up so I substituted that for chard (reduced cooking time), subbed cayenne for Fresno and also doubled the onion, garlic and Parmesan cheese as suggested by another post. Not a crumb left and based on the feedback, I’m sure I will make again!
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