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Leek and Swiss Chard Galette

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A rustic savory galette filled with sweet sautéed leeks, tender Swiss chard, creamy ricotta, and nutty Gruyère in a flaky homemade crust. Serve it warm with a simple salad for brunch, lunch, or a light dinner.

Ingredients

  • 1 1/2 cups (190 g) all-purpose flour
  • 1/2 teaspoon fine sea salt
  • 10 tablespoons (140 g) unsalted butter, cold and cubed
  • 4–5 tablespoons ice water
  • 1 teaspoon apple cider vinegar or lemon juice, optional
  • 2 medium leeks, white and light green parts only, about 2 cups thinly sliced
  • 1 large bunch Swiss chard, about 10 ounces
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 3/4 cup whole-milk ricotta cheese
  • 3/4 cup grated Gruyère, Swiss, or Parmesan cheese
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon finely grated lemon zest
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon red pepper flakes, optional
  • 1 large egg
  • 1 teaspoon water or milk
  • 1 teaspoon sesame seeds or flaky sea salt, optional

Instructions

  1. Combine the flour and 1/2 teaspoon salt in a bowl. Cut in the cold butter until pea-sized pieces remain.
  2. Add 4 tablespoons ice water and the optional vinegar. Mix gently until the dough begins to hold together, adding the remaining tablespoon of water only if needed.
  3. Shape the dough into a disk, wrap, and refrigerate for at least 30 minutes.
  4. Wash the leeks thoroughly and thinly slice the white and light green portions. Remove the tough Swiss chard stems and roughly chop the leaves. Finely chop any tender stems if using.
  5. Heat the olive oil in a large skillet over medium heat. Add the leeks and cook for 6–8 minutes until soft and lightly golden.
  6. Add the garlic and cook for 30 seconds. Add the Swiss chard and cook for 3–5 minutes, until wilted and excess moisture has evaporated.
  7. Stir in the thyme, lemon zest, 1/2 teaspoon salt, black pepper, and optional red pepper flakes. Remove from the heat and cool completely.
  8. Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  9. Roll the chilled dough on a lightly floured surface into a roughly 12-inch circle. Transfer it to the prepared baking sheet.
  10. Spread the ricotta over the dough, leaving a 2-inch border. Top with the cooled leek and chard mixture, followed by the grated cheese.
  11. Fold the exposed dough over the filling, pleating the edges as needed and leaving the center uncovered.
  12. Whisk the egg with 1 teaspoon water or milk. Brush the exposed pastry with the egg wash and sprinkle with optional sesame seeds or flaky sea salt.
  13. Bake for 35–45 minutes, until the crust is deeply golden and crisp.
  14. Let the galette rest for 10 minutes before slicing into 6 wedges and serving.

Notes

  • Wash leeks carefully because grit often collects between their layers.
  • Cook the Swiss chard until excess liquid has evaporated and cool the filling before assembling to help prevent a soggy crust.
  • The dough and cooked vegetable filling can be refrigerated separately for up to 1 day before assembly.
  • For a goat cheese variation, replace up to 3/4 cup ricotta with softened goat cheese.
  • Spinach can replace Swiss chard, but cook off or drain excess moisture thoroughly.
  • For a shortcut, replace the homemade crust with one refrigerated pie crust or a sheet of puff pastry and adjust baking time as needed.
  • Refrigerate leftovers for 3–4 days. Reheat at 350°F (175°C) for 10–15 minutes to restore the crisp crust.

Nutrition

Find it online: https://thefamilycooking.com/leek-and-swiss-chard-galette/