Swiss chard galette with dolcelatte and sumac

dinner · ⏱ 155 min · 4 portions · 54.0 g carbs / portion · vegetarian · allergens: egg, gluten, milk, tree nuts

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
http://flowcooking.food/en-us/recipe/714/swiss-chard-galette-with-dolcelatte-and-sumac/