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.
This was wonderful with baby kale instead of chard and some grated gruyere and crumbled goat cheese mixed with the ricotta. I took the coward's way out and used a Trader Joe's all-butter pie crust which worked beautifully. (TJ's crust is not sweet.) Even with a prepared crust, though, the prep work was quite time-consuming. I agree with other reviewers that the end result is completely worth the lengthy prep time. Make this a project for a leisurely week-end afternoon and make a second galette while you're at it. I put my second one in the freezer and now feel like I've got money in the bank.
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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