The unexpected pairing of oats and cream cheese adds flavor and texture to the crust of this Mediterranean-inspired free-form tart. It's filled with a delectable blend of earthy Swiss chard and creamy ricotta.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 11-inch tart
Number Of Ingredients 19
Steps:
- Crust: Pulse flour, oats, and salt in a food processor to combine. Add butter, cream cheese, and egg yolk; pulse until dough just holds together, 15 to 20 seconds.
- Turn dough out onto a piece of plastic wrap and flatten into a disk; wrap in plastic. Refrigerate at least 1 hour or overnight.
- Filling: In a large skillet, heat 1 tablespoon oil over medium. Add chard stems, onion, and a pinch of salt. Cook, stirring, until stems are soft and slightly brown, 8 to 10 minutes. Add vinegar and cook, stirring, until liquid is almost evaporated, about 2 minutes. Season with salt and pepper. Stir in raisins. Transfer mixture to a nonreactive bowl.
- Heat remaining 1 tablespoon oil in same skillet over medium-high. Add anchovies, if using; cook, stirring frequently, 1 minute. Stir in thyme. Add chard leaves and cook until slightly wilted, about 1 minute. Season with salt and pepper.
- In the bowl of a mixer fitted with the paddle attachment, beat both cheeses with 2 tablespoons cream until smooth, about 1 minute. Stir in nutmeg; season with salt and pepper.
- Preheat oven to 375 degrees. On a large sheet of parchment, roll out dough to a 1/8-inch-thick round, about 15 inches in diameter. Arrange onion mixture evenly over dough, leaving a 3-inch border. Spread ricotta mixture over onion mixture; top with chard mixture. Fold edges of dough over and gently press down to seal. Transfer tart (still on parchment) to a baking sheet. Refrigerate 15 minutes.
- In a small bowl, beat together egg yolk and remaining 1 tablespoon cream. Brush exposed dough with egg wash. Bake until crust is golden, 40 to 45 minutes. Serve warm or at room temperature.
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Yooh Ahmed
[email protected]This galette is delicious! I love the combination of Swiss chard and ricotta.
Edris Amin999
[email protected]I've made this galette several times and it's always a hit. It's a great recipe to have in your back pocket for when you need a quick and easy meal.
Michael Duke
[email protected]This galette is a bit time-consuming to make, but it's worth the effort. It's a beautiful and delicious dish that's perfect for a special occasion.
Emi
[email protected]I'm not a very experienced cook, but this galette was easy to make. I followed the recipe step-by-step and it turned out perfectly.
Nick Trachl
[email protected]This galette is a great way to use up leftover Swiss chard. I always have a bunch of it in my fridge, and this is a delicious way to use it up.
alex cas
[email protected]I'm not a huge fan of Swiss chard, but I loved this galette! The ricotta filling really mellowed out the flavor of the chard, and the crust was perfectly crispy.
Rashmilan zuen
[email protected]This galette is so versatile! I've made it with all sorts of different fillings, and it's always delicious. My favorite is the classic Swiss chard and ricotta filling, but I've also made it with spinach, artichoke, and even pumpkin.
Kriste lapple Castillote
[email protected]I made this galette for a brunch party and it was a total showstopper! Everyone loved it, and I got so many compliments on it.
Slitch
[email protected]This is one of my favorite recipes to make when I'm short on time. It's quick and easy to put together, and it always turns out delicious.
Tebo Bless
[email protected]I've made this galette several times now, and it's always a crowd-pleaser. The flavors are simple but elegant, and the crust is always a perfect balance of crispy and flaky.
Christopher C Thirkill
[email protected]This galette was a huge hit with my family! The Swiss chard and ricotta filling was creamy and flavorful, and the crust was perfectly flaky. I'll definitely be making this again.