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Chard galette
Serves 4 Starters and mains
Ingredients
- 1tbsp olive oil
- 1tbsp butter
- 400g chard, stems and leaves separated, finely shredded
- 3 garlic cloves, finely chopped
- 2 rosemary sprigs, finely chopped
- 200g new or waxy potatoes, sliced, or cooked beetroot, cut into wedges
- 100g Cheddar cheese, grated
For the pastry
- 300g wholewheat spelt flour
- 175g butter
- 2 eggs, beaten (1 for pastry, 1 for glaze)
For the rosemary oil
- 4tbsp olive oil
- few rosemary sprigs
Method
Start with the filling. Heat the olive oil and butter in a large frying pan and add the chard stems. Cook for 5-10 minutes over a medium heat until lightly coloured, then add the garlic and chard leaves. Pour in 50ml water, then cover and leave the chard to wilt. Stir in the rosemary and cool. At the same time, cook the potatoes in salted boiling water until tender. Drain and cool.
Next, make the pastry. Put the flour into a bowl with a pinch of salt. Add the butter and rub it in until the mixture resembles fine breadcrumbs. Alternatively, do this in a food processor or in a stand mixer using the beater attachment. Add half the beaten egg and work in just enough iced water to bring together into a smooth, slightly tacky dough. Form into a ball, then cover in cling film and chill for 30 minutes.
Preheat the oven to 200C/ 180C fan/Gas 6. Roll out the pastry on a floured surface to a round of 30-35cm in diameter. Transfer to your largest baking sheet – you will probably find that it will overlap slightly, but it is still much easier to assemble in situ.
Mix the chard with the potatoes or beetroot, then pile onto the pastry, leaving a border of around 4-5cm. Sprinkle with the cheese. Fold in the borders so they cover the outer limits of the filling – don’t worry about the pastry pleating and overlapping; it will have to in places. Glaze with the remaining beaten egg. Bake for 35-40 minutes, until the pastry is well browned.
Meanwhile, make the rosemary oil. Put the rosemary on a baking sheet and brown in the oven for a few minutes. Crush in a pestle and mortar, then mix with the olive oil.
Drizzle the galette with the rosemary oil. It is best served on the warm side of room temperature and, if you wish, with a green salad.
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