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Swiss chard galette with dolcelatte and sumac

Golden, flaky and buttery, with a tangy dolcelatte heart.
Swiss chard, sweet raisins, pine nuts and sumac taste bright.
Warm slices sit pretty—silky, savory, and comforting.

dinner ⏱ 155 min 420 kcal / portion 54.0 g carbs / portion (estimated) vegetarian eggglutenmilktree nuts 🔗 Original source

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Swiss chard galette with dolcelatte and sumac
v5 · rb0e705f985 20260727Z1751 Swiss Chard Galette 🥧 125 g butter salt and pepper to taste 30 g golden raisin ¾ tsp sumac 1 piece egg 60 ml water baking paper to taste clingfilm to taste blue cheese to taste ⏳ ⏱ 20 min soak the golden raisins in hot water, then drain ⏱ 30 min caramelise the onion in melted butter and olive oil 🍳 ⏱ 5 min fry the chard stems, then cook with the crushed garlic for 30 seconds ⏱ 3 min wilt the chard leaves with salt and pepper, then squeeze out excess moisture ⏳ mix the chard filling with parsley, raisins, pine nuts, half the sumac, and the caramelised onions and cool 🌀 whisk together the flours with sugar, sea salt, oregano, and thyme squash in the cold butter cubes to form crumbly dough gather the dough with ice-cold water into a shaggy mess ⏳ ⏱ 20 min roll and fold the dough into a square, wrap in clingfilm, and refrigerate 🔥 roll the chilled dough into a 28cm disc and line an oven tray with baking paper 🍽 spread the ricotta on the dough leaving a 1cm rim, then cover with half the blue cheese 🍽 top with the chard filling and the remaining blue cheese 🔪 cut 2cm strips around the edge, fold them inward and overlap to seal the folds ⏳ ⏱ 30 min refrigerate the assembled galette 🔪 brush the edges with egg wash and sprinkle with the remaining sumac 🔥 ⏱ 25 min bake at 200°C until golden and cooked through 🍳 ⏱ 15 min cool and rest before serving warm 2½ tbsp olive oil 1 piece onion 250 g swiss chard 3 pieces garlic 10 g parsley 20 g pine nut 45 g ricotta 100 g dolcelatte 80 g plain flour 35 g wholemeal flour ½ tbsp sugar ½ tsp sea salt ½ tsp oregano ½ tsp thyme 30 ml 10 g olive oil, onion swiss chard, garlic parsley, pine nut ⅓ tsp sumac ⅓ tsp sumac ricotta, dolcelatte blue cheese 115 g 30 ml water clingfilm baking paper blue cheese egg
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Preparation steps

  1. soak the golden raisins in hot water for 20 minutes, then drain
  2. caramelise the onion in melted butter and olive oil for about 30 minutes
  3. fry the chard stems for 5 minutes, then cook with the crushed garlic for 30 seconds
  4. wilt the chard leaves for 3 minutes with salt and pepper, then squeeze out excess moisture
  5. mix the chard filling with parsley, raisins, pine nuts, half the sumac, and the caramelised onions and cool
  6. whisk together the flours with sugar, sea salt, oregano, and thyme
  7. squash in the cold butter cubes to form crumbly dough
  8. gather the dough with ice-cold water into a shaggy mess
  9. roll and fold the dough into a square, wrap in clingfilm, and refrigerate for 20 minutes
  10. roll the chilled dough into a 28cm disc and line an oven tray with baking paper
  11. spread the ricotta on the dough leaving a 1cm rim, then cover with half the blue cheese
  12. top with the chard filling and the remaining blue cheese
  13. cut 2cm strips around the edge, fold them inward and overlap to seal the folds
  14. refrigerate the assembled galette for 30 minutes
  15. brush the edges with egg wash and sprinkle with the remaining sumac
  16. bake for 25 minutes at 200°C until golden and cooked through
  17. cool and rest for 15 minutes before serving warm

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