Swiss Chard and Caramelized Onion Goat Cheese Galette
 
 
This swiss chard and caramelized onion goat cheese galette tackles the trend of upcycling foods by using both the chard leaves and the stems. The result is a gorgeous #TrendingInTheKitchen savory pie that is a perfect vegetarian main dish for the holiday season.
Yield: 8-10 servings
Ingredients
For the crust
  • 2½ cups all purpose flour
  • 1 tsp salt
  • 16 tbsp unsalted butter, chilled and cut into ½-inch cubes
  • ½ cup sour cream
  • 1 tbsp white wine vinegar
  • ⅓ cup ice water
For the filling
  • 2 tbsp Pompeian Organic Extra Virgin Olive Oil
  • 1 large red onion, diced
  • salt, to taste
  • 4 garlic cloves, minced
  • pinch of red pepper flakes
  • ½ cup white wine
  • 2 bunches of Swiss chard, leaves cut from the stems and coarsely chopped, stems reserved
  • 1 lb drunken goat cheese, grated
  • 1 large egg yolk
  • 1 tbsp water
  • everything bagel seasoning
Instructions
  1. For the crust, combine the flour and salt in the bowl of a food processor, pulsing to combine. Add the butter and pulse until the texture is like cornmeal, with the biggest butter pieces being the size of pebbles. Add in the sour cream, vinegar and water and pulse just until the dough comes together. Pat the dough into a ball, wrap it in plastic and chill it for at least one hour and up to two days.
  2. Heat oven to 400F.
  3. Meanwhile, heat the olive oil in a large saute pan over medium heat. Add the onion to the pan along with a pinch of salt and cook, stirring frequently, until caramelized and brown, 8-10 minutes. Add in the garlic and red pepper flakes. Cook for another 30 seconds. Deglaze the pan with the white wine, scraping up any browned bits, and simmer until almost evaporated, about 3-4 minutes. Add in the chard leaves and cook until wilted and any excess water has evaporated, about 8-10 minutes. Season to taste with salt, as needed.
  4. On a floured work surface, roll out the dough into a 16--inch round. Transfer to a parchment-lined pizza pan or baking sheet.
  5. Spread the cheese over the dough, leaving a 1.5-inch border. Top with the onion-chard mixture. Arrange the chard stems over the top in neat rows. Fold the border over the filling, pleating it as necessary, leaving the center open. Brush the outside of the crust with the egg/water mixture and then sprinkle the everything bagel seasoning over the crust.
  6. Bake at 400 until golden brown, 30-40 minutes. Remove from the oven and let stand 5 minutes before serving.
Notes
An Eats Well With Others Original
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2018/11/swiss-chard-and-caramelized-onion-goat-cheese-galette.html