This galette recipe is a perfect mix of rustic flavours and simple ingredients. A flaky whole wheat crust pairs beautifully with a rich filling of Swiss chard, creamy ricotta, and nutty Gruyere. Let the dough rest to hydrate fully—it makes all the difference in creating a tender, flaky crust.
Here are some chef tips: storing whole wheat flour in the freezer keeps it fresh and helps make the pastry extra tender and flaky. And if you’re feeling adventurous, you can switch things up! Try making smaller, individual tarts or shaping the pastry into a round. No Swiss chard? Kale or spinach are great substitutes.
Baked until golden and sprinkled with Parmesan, this tart is a showstopper that’s as cozy as it is versatile. Let’s get cooking!
Directions
- In bowl of food processor, place flour and salt. Add cream cheese in clumps and pulse until incorporated into small bits. Add butter and pulse until combined into shaggy clumps. If mixture is too dry, add 1-2 Tbsp ice cold water.
- Pat dough onto a rough rectangle (it should have visible butter bits) and wrap in plastic. Let it rest, refrigerated for 1 hour and up to two days. The pastry dough needs that long rest so the whole wheat flour can fully hydrate. If you must use it right away, it should rest at least 1 hour.
- To make Swiss chard filling, in large tall skillet or Dutch oven over medium high heat, add olive oil and butter. Cook onions until translucent, about 4 minutes. Add garlic, chili flakes and Swiss chard and cook, stirring, until chard has completely wilted and liquid has been released, 4-5 minutes. Season with salt and pepper and let cool for about 15 minutes.
- Meanwhile, to make the ricotta filling, in medium bowl, combine ricotta, Gruyere, Parmigiano, egg yolk, lemon zest and salt and pepper to taste. Mix to combine.
- When ready to bake, preheat oven to 375°F.
- Remove pastry from fridge and roll out on a lightly floured board onto an 12” x 17” rectangle. Transfer pastry to parchment lined sheet pan.
- Place ricotta filling in the centre of the pastry and spread to the edges, leaving a 2” border. Spread Swiss chard filling over cheese.
- Fold edges over filling, making sure all filling is encased. Brush edges with remaining egg white and sprinkle with parmesan cheese.
- Bake for 45-50 minutes, or until crust and filling are golden brown. Let rest for 10 minutes, then sprinkle with more Parmesan, slice and enjoy.
Ingredients
- For Pastry:
- 1 1/2 cups Farm Boy™ Whole Wheat Flour
- 1/2 tsp salt
- 3/4 cup Farm Boy™ Cream Cheese Spread
- 3/4 cup cold unsalted butter cut into 1/2” pieces
- 1-2 Tbsp ice cold water if needed
- For Swiss Chard Filling:
- 1 Tbsp extra virgin olive oil or any cooking oil as per your liking
- 1 Tbsp unsalted butter
- 1 1/2 cup onion cut into thin julienne
- 2 cloves minced garlic
- 1 pinch Farm Boy™ Chili Flakes
- 1 bunch swiss chard cleaned and sliced 1/4” thick, including stems (8 cups)
- Salt and pepper to taste
- For Ricotta filling:
- 1 cup ricotta cheese
- 1 cup Farm Boy™ Farmstead Gruyere cheese grated
- 1/2 cup grated Parmigiano Reggiano plus ¼ cup for crust and garnish
- 1 Farm Boy™ Omega 3 Egg yolk and white separated
- Zest of 1 lemon
- Salt and pepper to taste